Mainliners
These are the cookies to bake when you need the most chocolate in a cookie...NOW! In a real emergency, all semisweet chips will suffice.

2 oz. unsweetened chocolate.........................1/2 t. baking soda

1/4 C. butter.................................................1/2 t. cream of tartar

1/4 C. shortening..........................................1/4 C.+ 2 T. rolled oats

1/3 C. granulated sugar.................................3/4 C. flour

1/2 C. dark brown sugar, firmly packed........2/3 C. walnuts, coarsely chopped

1-1/2 t. vanilla extract...................................3/4 C. bittersweet chocolate chunks

1/4 t. salt......................................................3/4 C. semisweet chocolate chips

2 eggs

Carefully melt unsweetened chocolate in a small pan over very low heat. Set aside.

In a large mixing bowl, combine butter, shortening, the sugars, vanilla & salt. Beat in eggs, baking soda, & cream of tartar. Stir in cooled chocolate.

Place rolled oats in a food processor, and grind to a fine powder. Add to batter along with flour. Stir in chopped nuts & both chocolates.

Cover bowl & refrigerate at least 4 hours.

Using about 2 tablespoons of dough per cookie, shape dough into balls. Place cookies on lightly greased baking sheets about 1-1/2" apart. Bake at 325 degrees for 10 to 12 minutes. Do not overbake. Cool on the sheets for 2 minutes, transfer to paper toweling for another minute & then to racks to cool completely.

Yield: 2-1/2 dozen

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