Three Chocolate Three Nut Cookies

I said this was my recipe, but can’t claim having invented it. I don’t remember where I first came across it, but it was many, many years ago. These cookies are among the best-loved, most popular things I’ve ever made.

1 c. hazelnuts

1 c. walnuts

1 c. pecans

2 c. (1 lb.) unsalted butter, at room temperature

2 c. sugar

2 c. dark brown sugar

4 large eggs

1 T. vanilla

4 c. unbleached all-purpose flour

5 c. oatmeal

8 oz. milk chocolate

1 1/2 tsp. kosher salt

2 tsp. baking powder

2 tsp. baking soda

1 bag (approx. 12 oz) white chocolate chips

1 bag (approx. 12 oz) bittersweet or semi-sweet chocolate chips

Preheat oven to 375°. Scatter the hazelnuts in a single layer on a baking sheet and put them in the oven. Toast until the skins have begun to crack, and the nuts are fragrant and lightly browned, 5-10 minutes. Wrap the hazelnuts in a lint-free towel or old pillowcase and let rest until they are cool enough to handle. Massage the nuts in the towel or pillowcase to loosen as much of the skin as possible. It’s okay if some bits of the skins stick to the nuts. Discard the loosened skins and chop the hazelnuts very coarsely. Toast the walnuts and pecans separately (because the times may differ) until they also are lightly browned. Cool, then chop very coarsely and set aside with the hazelnuts.

Cream butter and sugars and add the eggs and vanilla in a mixer.

Place the oats and milk chocolate in the bowl of a food processor and grind to a fine powder. Combine with the remaining dry ingredients and mix into the butter/egg/sugar mixture. Stir in the nuts and chocolate chips. Form into golf-sized balls and bake for 15-20 minutes. Cookies are best if they are slightly underdone. For that just-out-of-the-oven scrumptiousness, briefly warm completely cooled cookies in the microwave. Makes 2-3 dozen.