Sunday, August 8, 2010

The Best Oatmeal Chocolate Chip Cookies

The Best Oatmeal Chocolate Chip Cookies

1 cup Crisco Butter Flavor Shortening (1 stick)
1 cup Sugar
1 cup Light Brown Sugar (firmly packed)
3 eggs
2 tablespoons Milk
1 1/2 teaspoons Vanilla Extract
1 1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
4 cups Quick Cooking Oats
1 cup Chocolate Chips
1 cup Pecans (or Walnuts)

Heat oven to 375 degrees F.  In a large bowl (we use the Kitchen Aid mixer), blend the Crisco with the sugars, adding the sugar gradually.  Add the eggs (one at a time), milk and the vanilla; beat well until mixture looks somewhat fluffy.  I use the paddle mixer on the Kitchen Aid for this - not the whisk.  In a small bowl, mix together your flour, salt and baking soda. Add the dry ingredients to the wet mixture in the bowl 1/2 c. at a time; beat well.  Add the oats 1/2 c. at at time.  If you are using a Kitchen Aid or any other heavy duty stand mixer - this is the reason you will want to use the paddle attachment.  Otherwise, if you are using a hand mixer, you will want to mix the oats and the remainder of the ingredients in by hand.  Once the oats are incorporated, add your chocolate chips and finally your nuts (pecans or walnuts).  Drop by rounded tablespoonfuls, about 2 inches apart onto ungreased cookie sheets.  Back for 13 to 15 minutes or until golden brown.  Be very careful to not let the cookies brown too much or they will be very crisp after cooling - especially the next day.  Remove the cookies and let stand for 5 minutes.  Transfer cookies to a plate or some other surface to finish cooling.  Of course make sure to taste one while they are still hot and gooey - YUM!

Makes about 42 cookies
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