This is hands down my favorite cookie recipe. These disappear quickly and are great for sharing! This is my own recipe that I've been working on for years off of an old family one.
Ingredients:
1 cup Crisco butter flavored baking sticks (important for the right texture)
1 cup sugar
1 cup brown sugar
2 eggs
1 tbs vanilla
1 tsp salt
1 tsp baking soda
2 cups flour
3 cups oatmeal
1 11-12 oz pkg milk chocolate chips-I use Ghirardelli exclusively.
Preheat oven to 350 degrees F. Cream crisco and sugars with an electric mixer until fluffy. Add eggs and vanilla and cream until thoroughly mixed. Add salt and baking soda. Slowly and carefully add flour. Add oatmeal, if the batter seems dry add 1/2 cup less oatmeal. Add chocolate chips until just incorporated, do not crush them. Roll into 1&1/2 in balls onto grease baking sheet (or lined with parchment paper or silicone baking sheet). One dozen should fit on each sheet. Bake for 8-10 minutes or until just golden on top. These will be dense cookies that don't drop flat, so don't worry if you think at first that they don't look done, they are. This is a large batch of cookie dough and you will have many, many cookies.
I just made some of these with sugar in the raw. It takes out the overwhealming sweetness factor that regular sugar seems to have. Very good, great snack because they aren't too sweet.
ReplyDeleteOn another note, when I used a cookie dough scooper (available at places like Bed Bath & Beyond) which is a plastic scoop with a silicone base so you can push the dough out of the scoop I made 46 perfect portioned cookies. The sugar in the raw is crunchy in the raw dough so I find that it actually kept me from sitting there eating the dough non stop like I normally do. I'm sure I'm not the only one with this problem :)
ReplyDeleteStacy asks, Why use Crisco and not Butter?
ReplyDeleteBecause crisco is solid at room temperature unlike butter so it gives a crispy outside to the cookies, and it's also why they don't drop flat. These cookies are soft on the inside and crunchy on the outside, I designed them for texture as well as flavor. Crisco (shortening) is used in pie crust to give flakiness with the same concept and to make stiffer frostings that don't have to be refrigerated.
ReplyDelete