These perfect gooey cookies are great as is or with leftover chips or nuts! I made this recipe when I was a teen for a competition. Everyone raved about these cookies and would sell out any time I made them!
Equipment
1 blender
1 hand mixer or stand mixer
Ingredients
1cupCrisco Butter Flavor Shortening1 whole stick
1cupgranulated sugar
1cuplight brown sugarlightly packed
2eggs
1teaspoonvanilla extract
2cupsall purpose flour
1 1/2cupsold fashioned / rolled oats
2teaspoonsbaking soda
1teaspoonsalt
1 1/2cupschips / nutssee notes below for mixture
1cuppecanschopped
Instructions
Preheat oven to 375° F.
Using a blender, blend the oatmeal until smooth cornmeal-like consistency is reached.
In the bowl of a stand mixer or with a hand mixer, cream Crisco, white sugar, brown sugar, eggs, and vanilla extract until smooth.
In a separate bowl whisk together flour, oatmeal, baking soda, and salt.
Slowly add the dry ingredients until combined.
With a large spoon stir in the chips and pecans
Roll the dough into 2 1/2" - 3" balls (#8 scoop). Put 2 side by side on an ungreased pan (making sure there is plenty of room between them). Bake for 10-12 minutes or until edges are slightly golden.
Notes
If a nut free version is desired, replace the nut with other ingredients as desired.
Make sure to leave at least 2-3 inches between each cookies as they will be extremely large when cooked. You can make these closer to 2" in diameter (#20 scoop).
I use Quake Oats Old Fashioned Oats
1 stick of Crisco Butter Flavor Shortening is the same as 1 cup.