Wednesday, October 03, 2012

The Truth About Love

The truth is...
I love to eat cookies.

I don't love to bake them.
However, this classic Oatmeal Chocolate Chip Cookie recipe makes all the frustration worthwhile.

Don't forget your cookie scoop. It makes dropping the dough onto the baking sheet so easy. Also, if you get bored with baking, throw the dough into the fridge. It keeps well for about a week, and a few freshly baked cookies each day is always true love.

1 1/2 cups shortening (Yes, shortening. Crisco. I think it is key to the chewy texture of the cookies versus more crispness when baked with butter.)
1 1/2 cups sugar
1 1/2 cups brown sugar
2 teaspoons vanilla
2 tablespoons water
3 eggs
4 1/2 cups oatmeal
2 1/2 cups flour
1 1/4 teaspoons salt
1 1/2 teaspoons baking soda
2-3 cups chocolate chips (I like semisweet in this recipe, and lots of them.)

Preheat oven to 375F.
Cream sugars and shortening together.
Add water, eggs, and vanilla. Mix well.
Add dry ingredients and mix until well blended.
Stir in chocolate chips.
Using a cookie scoop, drop onto a parchment or Silpat lined baking sheet. (Alternatively, grease the baking sheets.)
Bake for 8 to 10 minutes.
Allow to cool on baking sheet for a minute before moving to racks to fully cool. (Yields 6 dozen cookies, approximately.)

1 comment:

  1. These look great, my favorite kind of cookie.


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