As long as there are chocolate chips around, forget about raisins! These oatmeal chocolate chip cookies are a chewy, crispy, and almost famous recipe from my mother-in-law.
Butter vs. Shortening
My mother-in-law swears by using Crisco, so I was curious to see what difference it makes. I conducted an experiment with 1/2 of the batch made with butter and the other half with Crisco. There is a subtle difference in taste; the ones with butter are a tad saltier. I have to admit, the batch with Crisco did have a better texture, though there isn’t as big of a difference as I thought. It was hard for me to tell which was which. I probably would’ve just done butter, but someone gave me a tub of Crisco, so I will leave it up to you to choose which to use. Both give great results. I’ll use Crisco until that tub runs out, and then it’s back to butter for me.
Preheat the oven to 350.
1 c. brown sugar
1 c. sugar
2 sticks butter or 1 c. shortening (If using butter, make sure it’s room temperature or soften it slightly in the microwave, about 10 seconds.)
Continue to mix and add the following:
2 eggs, 1 at a time
2 t. vanilla
Add everything else and mix well;
1/2 t. salt if using butter, or 1 t. if using shortening
1 t. baking soda
3 c. oats
1 1/2 c. flour
1 c. chocolate chips
Use a cookie scoop or tablespoon to drop the cookies onto a baking sheet. Bake at 350 for about 10 min if you want soft cookies and for 12 minutes if you want crispy cookies. We did crispy this time, but I still love soft cookies the best!
Makes 4 dozen cookies IF no one steals any cookie dough from the bowl!