Recipe - Outback Steak House Caesar Salad

1 One half cup Rolled oats
1 Stick unsalted butter; at
room temperature
One half cup Granulated sugar
One half cup Light brown sugar; firmly
packed
1 Egg
1 teaspoon Vanilla extract
1 cup Allpurpose flour
One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
2 ounce Semisweet chocolate chips; *
see note
3 ounce Milk chocolate; chopped
3 ounce White chocolate; chopped
One half cup Blanched almonds; chopped

"The name of these triple chocolate cookies says it all or almost. Serve
them only to guests who you don't want to have leave ever!"

note: * 2 ounces is about 1/3 cup 3 ounces is about One half cup 1 stick butter
= 8 tablespoons

1. Preheat the oven to 375F. 2. Place 1 One fourth cups of the oats in the
container of a food processor, and process until fine, 1 minute. 3. Beat
the butter with both sugars in the large bowl of an electric mixer until
smooth. Beat in the egg and vanilla. 4. Combine the processed oats with the
flour, baking powder, baking soda, and salt. Slowly add to the butter
mixture. Then stir in the remaining One fourth cup oats, the chocolates, and the
almonds. 5. Drop the dough by spoonfuls onto the ungreased baking sheets,
and bake until golden brown, about 10 minutes. Cool slightly on the sheets
before removing. Makes about. 40 cookies

Recipe by: The Grains Cookbook by Bert Greene

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