Saturday, November 7, 2009

Oatmeal Chocolate Chip Cookies

1 ½ cups granulated sugar
1 ½ cups packed dark brown sugar
¾ cups butter, softened
¾ cups shortening
3 eggs
1 ½ teaspoons vanilla
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
¾ teaspoons salt
4 ½ cups regular (not instant) oatmeal
3 cups unbleached white flour
1 ½ cups chocolate chips
1. Preheat oven to 375 degrees
2. Cream together sugars, butter, and shortening, then beat in eggs and vanilla. Combine soda, cinnamon, baking powder, salt, oatmeal, and flour. Stir this mixture into creamed sugar-egg mix.
3. Scoop up dough in large (#12) ice cream scoop onto greased or pam sprayed cookie sheet. Leaving a few inches between cookies. Bake until light brown (best when under-baked so slightly chewy), about 8 to 10 minutes. Remove from cookie sheets right away. (For conventionally sized cookies, scoop rounded teaspoonfuls, and bake 6 to 8 minutes).
NOTE: Batter can be frozen in scooped balls, then baked off straight from freezer. (Keep your eye on them—bake about 12-14 minutes).
Yield: about 21 very large cookies (or about 72 if scooped out by rounded teaspoonful).


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