Villa Angelica cookie recipe

I just baked the last of that batch of cookies I made for Villa Angelica, and I remembered that I promised to post the recipe. The cookies I brought to the villa were part of a double batch where I substituted 16 oz choc. chips, 8 oz toffee chips, 1 cup toasted almonds, and 1/2 cup dried cherries for the chips & nuts.

I chilled the dough overnight, laid out plastic wrap, and spooned  out the dough for a dozen cookies on each sheet of plastic. Then I rolled the dough into logs and wrapped each log in plastic and then in tin foil. Then I froze the logs. When you want cookies, unwrap a log, slice the cookies and bake. I find freezing cookie dough like this works for most drop cookies, but it does make them more chewy and less crisp.

 Chocolate Chip Oatmeal Cookies

Ingredients:

1 1⁄2 cups All-Purpose Flour, unsifted

1 cup Oatmeal
1 tsp Baking Soda
1 tsp Salt

1 cup Butter, softened
3⁄4 cup Sugar
3⁄4 cup Brown Sugar, packed,

2 large Eggs
1 tsp Vanilla
12 ounces Chocolate Chips

1 cup Walnuts, chopped

Directions:

Preheat oven to 375 degrees.
In small bowl, combine flour, baking soda, and salt. Set aside.

In large bowl, cream butter and sugars until light. Add vanilla, and beat in eggs, one at a time. Gradually add flour mixture until combined. Stir in chips and nuts.

Drop heaping teaspoon fulls onto ungreased cookie sheets. Bake for 8-10 minutes until golden brown.