Desserts
Chocolate Chip Cookies Recipe
Everyone has a favorite chocolate chip cookie recipe, but this one just might replace yours! This is the signature cookie for Beth’s friend Venita. It takes a little extra time to blend oatmeal and grate chocolate bars, but trust me—it’s worth it! These cookies are a staple for family gatherings, college care packages, and beach potlucks.
Servings |
MetricUS Imperial
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Ingredients
- cup ¾ butter room temperature, 1½ sticks
- cup ¼vegetable shortening such as Crisco
- 1 cup granulated sugar
- 1 cup light-brown sugar
- 2 Large Eggs
- 1 teaspoon vanilla extract
- 2 cups ½old-fashioned rolled oats
- 2 cups all purpose flour
- teaspoon ½salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 ounces semisweet chocolate chips about 1 cup
- 1 5- ounce Hershey’s chocolate bar grated or chopped
- 1 cups ½chopped pecans optional
Ingredients
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Instructions
- Preheat the oven to 400°F.
- With an electric mixer, cream the butter, shortening, and sugars until smooth. Add the eggs and vanilla, mixing well. In a blender or food processor, process the oats to a fine powder. Sift together the flour, salt, baking powder, baking soda, and oatmeal and, with the mixer running, gradually add to the creamed mixture. Stir in the chocolate chips, grated chocolate bar, and pecans, if using.
- Roll the dough into golf-size balls and place 2 inches apart on an ungreased cookie sheet. Bake for 7 to 8 minutes. With a spatula, loosen the baked cookies from the pan and allow them to cool on the cookie sheet. Serve warm