From the kitchen of
Gemini House
Ft. Lauderdale Florida

Ingredients 1 1/2 cups old-fashioned rolled oats 1 cup bleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 stick unsalted butter (do NOT soften) 1 large egg 1 teaspoon vanilla extract 12 ounce package chocolate chips 3/4 cup chopped nuts Directions Preheat oven to 375 degrees. Place oats in a food processor or blender and grind into a fine powder. In a medium bowl, combine ground oats, flour, baking powder, baking soda and salt. Mix thoroughlly, set aside. In a large bowl using an electric mixer, combine sugars on medium speed until blended to a uniform color. Add well chilled butter in 1 inch chunks and mix at low speed until butter is broken up. Then mix at medium speed until creamed. Do not overbeat or butter will break down. Add egg and vanilla, mix at medium speed until blended. Add dry ingredients and mix on low speed until batter has formed a light dusting of unbleached flour. Add chocolate chips and nuts. Mix by hand with a spoon until blended. Drop batter by rounded tablespoons onto ungreased baking sheet, spacing about 2 1/2 inches apart. Flatten slightly with a spoon. Keep batter well chilled between batches. Place in upper third of oven and bake 8 to 10 minutes or until tinged with brown. Do not over bake. Reverse baking sheets from front to back halfway through baking to ensure even browning. Allow cookies to stand on baking sheet for 3 minutes before transferring to a wire rack to cool. Allow baking sheets to cool between batches. Makes about 2 dozen large cookies.   Submitted by John & Rick on 1/18/99.

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