I posted a picture of copycat cookies in my Flickr account and Chikn with Stix asked what a copycat cookie is, so here they are!
They're a copycat of a Mrs. Fields cookie, according to the recipe in my newspaper this week. I made half the recipe, left out the nuts (so Stefan could have one) and the grated Hershey's bar (since I didn't have it) and used Rapadura in place of the brown sugar, because that's what I had. They are incredibly good. Next time I make them I am going to try replacing half of the flour with whole wheat too.
Makes 112
2 cups (1 pound) butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups oatmeal, measured then finely ground in a blender
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces chocolate chips
8-ounce Hershey's chocolate bar, grated
3 cups chopped nuts, optional
Preheat oven to 375 degrees. Cream together butter and sugars and add eggs and vanilla. In a separate bowl, mix flour, oatmeal, salt, baking powder and baking soda. Mix dry ingredients with creamed mixture. Add chocolate chips, grated candy bar and nuts. Drop golf ball-sized balls of dough 2 inches apart on an ungreased cookie sheet. Bake for eight to 10 minutes.
Many Home Plates readers
the sheep free knitter 
Wow! That is a huge batch of cookies! They sound delicious. I made oatmeal-coconut-chocolate chip-dried cranberries cookies last night.
It worked well being halved. Half of it made a regular batch. I also used a mix of Earth Balance and Earth Balance shortening in place of the butter. I forgot to mention that.
I am drooling. I may need to bake a batch to wallow in my misery.
Chocolate chip cookies do make good comfort food! 😦
These look divine! Thanks for sharing the recipe! =)
Yes, thanks for sharing the recipe! That would be the 2nd recipe I got out of a newspaper, sorta. The first was Supernatural Brownies from the NY Times. Try them out, they tasted pretty good when I made them at home. BTW I liked your Rogue sweater pic(s) on Ravelry!