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Ingredientes
- 2 c. all-purpose flour
- 2 c. old-fashioned oats
- 1 tsp baking soda
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. unsalted butter - (2 sticks) room temperature
- 3/4 c. sugar
- 3/4 c. dark brown sugar - (packed) plus
- 2 Tbsp. dark brown sugar
- 2 lrg Large eggs
- 1 tsp vanilla extract
- 1 1/2 c. semisweet chocolate chips
- 1 c. minced toasted walnuts - (abt 4 ounce)
Direcciones
- Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl till light and fluffy. Add in Large eggs and vanilla, beating to combine. Add in dry ingredients and beat till just blended. Stir in chocolate chips and walnuts. Cover dough and refrigerate1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)
- Arrange 2 racks in center of oven; preheat to 350 degrees. Butter 2 baking sheets. Form dough into balls, using 1/4 c. dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 min, then rotate sheets. Bake till cookies are golden around edges and hard in center, about 4 min longer. Cold on sheet 5 min. Transfer to racks to cold completely. (Can be made 1 week ahead. Store airtight at room temperature.)
- This recipe yields about 20 cookies.
- Comments: "I used to live in New York, and once, several years ago, I stopped by Olive"s sandwich shop in SoHo with a friend," writes J-R John of Philadelphia, Pennsylvania. "After lunch I bought one of the 'cowboy cookies'; this was an extra-large and especially good chocolate chip cookie. I"ve never forgotten it."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 475 | |
| Calories from Fat 224 | 47% |
| Total Fat 25.45g | 32% |
| Saturated Fat 14.16g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 289mg | 12% |
| Potassium 157mg | 4% |
| Total Carbs 57.33g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 39.16g | 26% |
| Protein 5.64g | 9% |
