Let’s Dish

Greg Karl, Epicurean’s President and COO, was hesitant about sharing this secret family recipe. When we threatened him with posting his high school photo, circa 1985, on Facebook, he graciously (and quickly) turned over the details. These rival any cookie out there, but if you think you’ve got something better feel free to send a batch our way…we’re happy to taste test.


Karl Family Oatmeal Chocolate Chip Cookies

  • 1 c butter
  • 1 c sugar
  • 1 c brown sugar, firmly packed
  • 2 lg eggs
  • 1 t vanilla
  • 2 c flour
  • 1 1/4 c quick oats, finely chopped
  • 1 1/4 c regular oats, finely ground
  • 1 t baking powder
  • 1 t baking soda
  • 12 oz milk chocolate chips
  • 1 1/2 c walnuts chopped

Cream together butter and sugars

Add eggs and vanilla

Mix together dry ingredients and add to creamed mixture gradually until well blended

Stir in chocolate and nuts

Roll into golf ball sized balls and drop onto ungreased baking sheets, about 2 inches apart

Bake 6-8 minutes at 350 degrees.  DO NOT OVERBAKE!  They should be soft on top and lightly browned, or they will be hard when cool.  Cookies crisp up as they cool

Remove to wire racks.


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