Husband's friend Brad has been over (a lot) helping renovate (repair) our little house here in Kentucky. And I have been plying him with baked goods. This past week he texted husband his mother's Oatmeal Cookie Recipe.
So I thought, ok, I'll take the hint and bake these up for him. Never thinking I'd love them as much as my old stand by Chocolate Chip Cookie recipe. And I still do love those ooey, gooey soft and chewy cookies, but this oatmeal version has won a new place of honor in my repertoire of soft and chewy cookie recipes. These have a lingering vanilla flavor, loads of milky chocolate goodness and are crisp at the edges, yet oh so chewy in the middle (a prerequisite for most of my favorite cookies!).
Brad's Oatmeal Chocolate Chip Cookies
Preheat oven to 350 degrees.
1 C. shortening
1 C. white sugar
1 C. brown sugar
1 tblsp. vanilla
1 tp. baking soda
1 tsp. salt
Mix the above together in a large bowl, then stir in:
1-1/2 C. flour
3 C. oatmeal (quick oats)
1 bag chocolate chips (I used milk chocolate)
Do not grease cookie sheet. Scoop dough by rounded teaspoonful and loosely roll into balls. Place on baking sheets leaving 3 inches between each. Flatten each ball of dough using bottom of glass dipped into sugar. Bake for 10 minutes, cool on sheets for 4-5 minutes before removing to cooling racks.
Sent a tin of cookies home with Brad and we promptly ate the rest, necessitating my baking another whole batch...