Excessive Chocolate Chip Cookies

Excessive chocolate chip cookies are exactly what the name implies.  Excessive.  Just picture (or look at the one above) a chocolate chip cookie with maple syrup, whole wheat flour, graham cracker crumbs, ground oatmeal, chocolate chips, a chocolate bar, and assorted nuts.  These cookies are surprisingly light and crunchy when you bake them, with a slightly chewy center.  Excessive?  You decide.


Excessive Chocolate Chip Cookies


1 cup butter
1 cup granulated sugar
1 cup dark brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 Tablespoon maple syrup
1 cup all purpose flour
1 cup whole wheat flour
1 cup graham cracker crumbs (about 6 whole graham crackers)
1 1/2 cups oatmeal, measured then ground in food processor or blender
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups semi sweet chocolate chips
1 8 ounce chocolate bar, roughly chopped
1 cup chopped pecans


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  In a large bowl, cream the butter and sugars until light and fluffy.  Add the eggs, vanilla, and maple syrup and beat well.  In a separate bowl, whisk together the flour, wheat flour, graham cracker crumbs, ground oatmeal, salt, baking soda, and baking powder.  Add the flour mixture to the creamed mixture, and beat until incorporated.  Add the chocolate chips, chopped chocolate bar, and pecans, and stir until evenly distributed.


Scoop the dough with a large cookie scoop (about the size of a golf ball) onto the prepared baking sheet.  Put the cookies in the oven and bake for 12 to 14 minutes, or until lightly browned on the edges and set in the center.  Remove from the oven and transfer cookies to a cooling rack to cool completely.  Makes about 3 dozen cookies.


Enjoy!  -Cardamommy