World’s Best Oatmeal Chocolate Chip Cookies

By á-25138

The Perfect Pairing for this fantastic recipe is to freeze the leftover dough in ready-to-go cookies. The recipe makes a big batch of cookie dough so there is always some leftover for the freezer and it freezes really well. If you are feeling super organized you can scoop out perfect portions with your spring-loaded scoop, layer them between waxed paper, and freeze. If you want just one cookie (yeah, right) you can pull it out and bake one off in the oven, or even in the microwave.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup Crisco
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 2 cups quick oats
• 6 oz package chocolate chips*

Preparation

Step 1

Preheat the oven to 350 degrees F, or 325 degrees F on convect.
In the bowl of an electric mixer combine the butter, Crisco, brown sugar, and sugar until smooth. Add the eggs and vanilla and mix until well combined. In a separate bowl whisk the flour, baking soda, baking powder, and salt. Add the flour mixture to the bowl in batches, mixing between each one until fully combined. Add the oats and chocolate chips and mix until just combined.
Scoop the cookies on cookie sheets lined with silicone mats or sprayed with cooking spray. Bake at 350 for 11-12 minutes, or on convect for 10 minutes. Cookies should still be soft in the center and just set around the outside.
*Replace the chocolate chips with walnuts, coconut, or butterscotch for a varied recipe