These perfect chewy chocolate chip cookies will soon become your favorite cookie recipe! They are easy to stir together and are great to use up leftover chips or nuts. I made this recipe when I was a teen for a competition. Everyone raved about 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 1/2cupsChocolate chips / 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, blended oatmeal, baking soda, and salt.
Slowly add the dry ingredients into the shortening mixture until combined (you may need to stir by hand).
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 baking sheet (making sure there is plenty of room between them). Bake for 10-12 minutes or until edges are just starting to turn golden. This will result in more chewy and less crispy cookies.
Notes
If a nut free version is desired, replace the nut with other ingredients as desired.
I usually use a mixture of semi-sweet chocolate chips, white chocolate chips and mini M&Ms, but you can use whatever combination of chips you choose. Try these with caramel or milk chocolate chips - I'm sure they'll be just as good!
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 Quaker Old Fashioned Oats.
1 stick of Crisco Butter Flavor Shortening is the same as 1 cup.