Ingredients
2 12 cups oatmeal
1 cup butter
34 cup brown sugar, firmly packed
12 cup white sugar
2 large eggs
1 teaspoon vanilla
1 12 cups white flour
12 cup whole wheat flour
12 teaspoon salt
1 teaspoon baking powder
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Preheat Oven to 375F degrees. Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with the flours, oatmeal, salt, baking powder and soda. Add chocolate chips, and unsweetened chocolate that has been shaved with a potato peeler. Add finely chopped nuts. Roll in balls about 2 tbsp each in each ball. Place balls on an a lightly greased cookie sheet or place parchment paper on sheet. Flatten balls with a fork or with palm of hands (dough is firm)-- cookies should be 2-inches apart. Bake 10-12 minutes in oven. Cool on rack. Freezes well.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse