I mentioned on my Dishin’ Up Some Fun post that I was going to make some chocolate chip cookies with Sunny, so I thought it would be a good recipe to share with you. I grew up with this recipe, and according to my family it is the best chocolate chip cookie recipe.
Now I know everyone thinks their recipe is the best, and that’s fine. Cookies attract different personalities to them and it’s great because that’s how we create variety in the cooking world. So you should try this one out and add variety to your recipe box ;).
Despite growing up in a family of all girls adoring this recipe (oh ok, except for the father unit–I guess we had one guy) I’ve found this tends to be a favorite among men. It’s been tested on many a college guy and is the most requested recipe I’ve had from my friends (because their spouse kept talking to them about it). This is a more hardy cookie than a sugary one, probably because of those lovely oats, Mmmmhmmmm!
If you’re rushed for time preheat the oven to 400° before starting otherwise wait until the dough is chilling.
We start with our wet ingredients in a large mixing bowl (or a kitchen aid if you have one—you lucky ducks) . The first of which is shortening. Many recipes will call for an oil. Please give the butter flavored shortening a try. It allows the cookie dough to whip more air into the dough and the cookies are able to be thicker. Which in my opinion is better. After the shortening pour in both a cup of white sugar and a packed cup of brown sugar.
Next add the eggs and vanilla. Mix all together with a hand mixer, starting on low for 30 seconds and then 2 minutes on high (if you don’t have access to an electric hand mixer check this trick out). This will mix everything together quickly but more importantly it’ll whip some air into the dough which will help the texture and lightness of the cookies.Once enough air seems to have whipped in go on to the dry ingredients.
In a separate bowl (medium sized), mix in the flour, salt, baking soda, and baking powder. If you are using a kitchen aid or having to do it by hand go ahead and add in the oats as well.
Note: when measuring the flour, spoon it into the measuring cup and remove excess off the top with the flat edge of a butter knife. As flour is a very fine powder it has the ability to settle and become ‘packed’. If not careful while measuring you can get a lot more than you bargained for.
Once the dry ingredients are mixed pour them into the larger bowl with the egg mixture. At this point depending on the strength of your mixer (a Kitchen Aid can handle this just fine) you can mix in the flour mixture or do it by hand. If you haven’t already add in the oats. Once the mix is cohesive add in the life of the party, chocolate chips! Mmmm, suddenly my dough goes down in quantity after this, how ’bout yours?
Once the dough is thoroughly mixed I find it preferable to put the chocolatey goodness in the fridge for a half an hour or so. Having chilled dough during baking allows the cookies to crisp up on the outside while allowing the middle to come out gooey on the inside. This is the only cookie recipe I know of that you can get that duality from (of course to be honest I haven’t tried too many others because I love this one so much). While the dough is chilling preheat the oven to 400°.
If you don’t have the time skip chilling the dough, and go ahead and roll the dough into balls. I like to keep my raw cookies a little larger than a coin dollar and about 3/8 of an inch thick (roughly 2 T). Place the ‘cookies’ onto an ungreased cookie sheet leaving about 2 inches between cookies as they do spread during baking.
Pop these babies into the oven for about 8-9 minutes or until golden brown on the edges. As with all cookies these will continue to cook after you take them out, so once brown on the edges take them out immediately and get on a cooling rack, I find a metal turner works best (also known as a spatula to some). Once cool you can stack them on a plate (if they get that far!) and will keep nicely in an airtight container for about a week.
Oatmeal Chocolate Chip Cookies
Recipe by Somethin Outta Nothin
1 cup white sugar
1 cup brown sugar, packed
1 cup butter flavored shortening
1 t vanilla
2 cups flour (make sure to spoon it while measuring)
3/4 t salt
1 t baking soda
1 t baking powder
2 cups oats
3/4 cup chocolate chips
Preheat oven to 400° (in you aren’t going to chill the dough).
In a large bowl, mix the sugar together and then cut the shortening into the sugar. Add the eggs and vanilla and mix well.
In a separate bowl mix all the dry ingredients, except the oats and chocolate. Add the dry mixture to the large bowl with a hand mixer, incorporating a lot of air for a fluffy dough. Then add the oats by hand. Once that dough is cohesive add in the chocolate chips.
Chill dough in the fridge if desired. Preheat oven to 400°. Form dough into small balls and bake until golden brown on the edges (about 8-9 min).
Makes about 36 cookies.
What’s your most man friendly dessert?