Regardless of the story (it’s false!), it makes a pretty good cookie. It’s become our family’s favorite cookie, and we’ve made a few improvements along the way.
Step 1: Ingredients
1 cup sugar
1 cup brown sugar
1 tsp vanilla (or almond extract)
2½ cups oatmeal
1 1/2 cups flour
½ cup almond flour, or increase flour to 2 cups
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz chocolate bar, grated
FYI: Since whenever we make cookie dough, it seems like only half of the dough ever makes it to the oven, I like to use the packaged "Real Eggs" so there's no worries about raw eggs.
Step 2: Preparation
Coarsely grate the chocolate bar.
Cream butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, and rest of powdered ingredients.
Add chocolate chips, grated chocolate.
Step 3: Freezing the dough
Scoop out ¼ cup portions of dough onto parchment paper. Using a 2 ½ inch biscuit cutter or ring mold, press the dough flat with your fingers inside the mold.
Freeze the cookie pucks for at least ½ hour.
A nice benefit is that once the cookie pucks are frozen, you can store them in the freezer in a plastic bag, and pull out a few cookies to bake anytime you want.
Step 4: Baking
Place the cookie pucks on a parchment paper lined cookie sheet. The cookies will spread, so leave a couple of inches between pucks.
Bake for 20 minutes.
Slide the parchment paper with the cookies on it off the cookie sheet so the cookies stop baking.
Wait 10 minutes before removing the cookies from the parchment paper