MISSISSIPPI MUD PUPPIES
(CHOCOLATE OATMEAL COOKIES)

1 3/4 cups old-fashioned oats (not quick cooking or instant), divided use
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened but still cool
1 cup light brown sugar (firmly packed)
1 large egg
1 teaspoon vanilla extract
3 ounces milk chocolate, melted and cooled
1 cup pecans (toasted in a 350° F. oven for 10 minutes), coarsely chopped
6 ounces (about 1 cup) coarsely chopped bittersweet chocolate

Preheat oven to 350 degrees F.

In a food processor, process 1 cup of the old-fashioned oats until finely ground, about 30 seconds. Transfer the ground oats to a large mixing bowl; add the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.

Put the butter and light brown sugar into the bowl of an electric mixer. Beat together using medium-high speed until thoroughly combined, about 2 minutes. Scrape down the sides of the bowl; add the egg and vanilla extract. Beat together using medium-high speed until fluffy, about 30 seconds. Reduce speed to low and add the melted, but cooled, milk chocolate. Using low speed, stir in the flour/oat mixture just until combined.

Stir in the remaining 3/4 cup old-fashioned oats, the chopped pecans and the bittersweet chocolate chunks. Roll dough into 2-tablespoon-sized balls. Place 2 inches apart on a parchment-lined sheet pan.

Bake the cookies in the preheated 350 degree F. oven for 14 to 16 minutes - until the tops are cracked (and set), but the cookies still appear moist in between the cracks.

Makes 2 dozen cookies