Andrew's Oatmeal Cookies

By request and word for word, except for the chocolate. That's my ancient family secret I made up last week.


1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 pound unsalted butter, softened
1 cup light brown sugar, packed

1 cup granulated sugar
2 large eggs
3 cups rolled oats
1/2 pound of chocolate (a Symphony bar in this case. I froze it and grated it in a food processor for a fine powder. Could also bang it with a hammer for chunks.)
Preheat oven to 350 and prepare cookie sheets with parchment paper.

Whisk flour, salt, and baking powder together in a medium bowl.
Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate.
Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.
Makes about 18 or 20. Have fun.