Therefore, when it comes to baking, I like to stick with proven recipes I'm comfortable with. My little binder is filled with recipes that my mother passed down to me. Chocolate Chip Cookies. Great-Grandma's Banana Bread. Lemon Love Notes. Oatmeal Cookies. Kitchen-tested and foolproof, the way I like them.
Per my mom's recipe, this makes about 5 dozen cookies. However, I tend to make them on the large side, so I come out with closer to 4 dozen. Either way, it makes a lot of cookies. If my coworkers are lucky, there will be leftovers for me to bring into the office. ;-)
April's Oatmeal Dark Chocolate Chip Cookies1 1/2 Cup Crisco All-Vegetable Shortening (plus some extra for greasing your cookie sheets)
2 Cups Splenda Brown Sugar Blend
1 Cup Splenda (Granulated)
1/2 Cup Water
2 Tsp Vanilla Extract
2 Cups Flour
2 Tsp Salt
1 Tsp Baking Soda
6 Cups Uncooked Quaker Quick Oats
10 oz Nestle Toll House Dark Chocolate Morsels
Preheat oven to 350 degrees.
In a large mixing bowl, mix together the shortening, sugars, eggs, water and vanilla extract. Sift together the flour, salt and baking soda, and add it to the shortening mixture. Mix well. Blend in the oatmeal, then add the chocolate chips and incorporate them as evenly as possible through the batter.
Grease your cookie sheets. (I put about a half teaspoon of Crisco on a paper towel, and smear it evenly on the surface of the cookie sheet for each set of cookies I bake on it.) Measure out a generous tablespoon full of the batter for each cookie and place them on your cookie sheet, spaced about 1-2 inches apart. If you like your cookies moist and chewie, cook for 12 minutes. Cook them 15 minutes if you like them crispier.
Allow the cookies to cool on the cookie sheet for about 5 minutes before you remove the them with a spatula and place them on a wire rack to cool. After they've been allowed to cool for about an hour or so, put them in a cookie jar or another sealed container for storage.