So I went in search of a cookie recipe that calls for shortening, even though the stuff seriously grosses me out. An easy solution-- the recipe on the oatmeal carton! That is, if you can really call it a "carton" when its cylindrical. Not only did this recipe use shortening, but it used (surprise, surprise) old fashioned oats, which I had accidentally bought a few weeks ago, intending to get the quick-cooking kind because they're much more cookie-friendly.
So off I went, scaling back to only 1/4 of the recipe, because I just couldn't stomach putting a full cup of vegetable shortening in something I was going to eat later. I'll post the full version though and let you make your own decisions.
I won't bore you with pictures of measuring ingredients and beating them together, but I will leave you with one important tip: these are very crunchy cookies. Not in the difficult-to-get-your-teeth-through way, but in a very crumbly way. They taste GREAT, but I highly recommend undercooking them.
Oatmeal Chocolate Chip Cookies
Courtesy of Walmart brand Old Fashioned Oats
1 cup Vegetable Shortening
1 cup Sugar
1 cup Brown Sugar, firmly packed
2 tbsp Milk
Note: I omitted the milk and used a full egg
1 1/2 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Salt
4 cups Old Fashioned Oats
1 cup Chocolate Chips
- Preheat oven to 375 F
- Cream shortening and sugars together
- Add the eggs, milk, and vanilla, and beat well
- Add the rest of the dry ingredients and beat well
- Stir in the oats and chocolate chips
- Drop by the spoonful onto ungreased cookie sheets
- Bake for 13-15 minutes or until bubbly and deliciously undercooked
- Remove from oven and let stand for 5 minutes
- Remove and cool them completely on a wire rack