My sweet tooth decided to make Chewy Chocolate Chip Oatmeal Cookies for our dessert tonight.
After much consideration—and a little web surfing—I finally decided to make some cookies. I found a recipe and tweaked it to my liking, and the cookies turned out great—they were just chocolately enough, but not too sweet.
Chewy Chocolate Chip Oatmeal Cookies
- 1 cup butter flavor Crisco
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 egg
- 1 T vanilla extract
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup oat flour (I just ground a 1/2 cup of oats in my blender)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups quick oats*
- 1 cup semisweet chocolate chips
- Preheat oven to 325 degrees.
- In a large bowl, cream together the shortening, brown sugar, and white sugar until smooth. (I used a hand mixer on low for about 4 minutes until the mixture was light and fluffy.)
- Beat in eggs one at a time, then stir in vanilla.
- Combine the flours, baking soda, and salt with a wire whisk in a separate bowl.
- Add the flour mixture to the creamed mixture and stir with a spoon just until blended.
- Gently mix the oats and chocolate chips together in another bowl and then add to the mixture.
- Drop by heaping spoonfuls onto ungreased cookie sheets.
- Bake for 12–16 minutes. Remove from oven and allow cookies to cool before transferring to a wire rack.
* I used rolled oats instead of quick oats, so I refrigerated the dough for 20 minutes before dropping the dough onto the cookie sheets. I read online that this refrigeration and extra time before baking prevents the cookies from going flat during baking. I'm not sure if that was true or not, but my cookies baked just right and didn't go flat at all. I also put the dough back in the refrigerator between batches.
Make sure you check out Kate’s and Toni’s blogs and see what’s going on in their kitchens for our “3 Moms, 3 Kitchens, 31 Days” adventure.
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