The recipe calls for shortening instead of butter which makes a chewier cookie which is what I prefer. If you want a crisper cookie you could substitute half of the shortening for butter.
A good dose of sea salt and using premium dark chocolate chips (I use Callebaut) are what makes these cookies really stand out.
Only one bowl is needed to mix them up and in no time you'll have fresh baked cookies and the best smelling house on the block. The recipe makes five dozen 2-inch cookies.
Chocolate Chip Oatmeal Cookies
(makes 5 dozen cookies)
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon sea salt
4 cups old fashioned oatmeal
2 cups dark chocolate chips
Preheat the oven to 350 degrees.
In a large bowl cream together the shortening, sugars and vanilla. Add the eggs, baking soda and salt. Mix well. Add the flour and mix again.
 |
| Adding the flour. |
 |
| Mixing in the flour. |
Finally stir in the oatmeal and chocolate chips.
 |
| Add the oatmeal and dark chocolate chips. |
 |
| After stirring, the dough is ready to scoop. |
Scoop 1-inch balls and place 2-inchs apart on lightly greased or parchment lined sheetpans. Bake for 10 to 12 minutes or until golden brown.
 |
| Cookies that are ready to bake. |
Let the cookies cool a bit on the sheetpan before transferring them to cooling racks.
 |
| Mmmmm warm cookies! |
No comments:
Post a Comment