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Friday, March 18, 2011

Crunchy Oatmeal Chocolate Chip Cookies

Has anyone else noticed the rising cost of butter lately? Butter was on sale for $1.50 a box at Walmart a few weeks ago, and I went twice and both times there was an enormous gap on the cooler where it should have been. Hmph. This is seriously putting a damper on my dessert-making.

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.

Exhibit A:
These pictures are of the exact same cookie. After the first picture, I DID NOT put the cookies back in the oven. I let them cool until they looked like the second picture, then I moved them to a rack to cool completely. The first picture looks extremely undercooked, I know, but the cookies that looked like this had a slightly chewy center that was immensely satisfying. So please remove your cookies before they look fully cooked!

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 Eggs
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

  1. Preheat oven to 375 F
  2. Cream shortening and sugars together
  3. Add the eggs, milk, and vanilla, and beat well
  4. Add the rest of the dry ingredients and beat well
  5. Stir in the oats and chocolate chips
  6. Drop by the spoonful onto ungreased cookie sheets
  7. Bake for 13-15 minutes or until bubbly and deliciously undercooked
  8. Remove from oven and let stand for 5 minutes
  9. Remove and cool them completely on a wire rack

1 comment:

  1. ooo they look yummy, i have never baked with shortening and like you have always been wary of it. so it didn't make them taste like store cookies?