When I got home from our choir concert tonight I was feeling a little blue. I think the beginning of December Christmas elation has worn off. I am ready to get to PA and see all the fam and actually do the celebrating. This week is the in-between. Hardly anyone is at work, everyone else has more vacation time. No parties. No church. Nothing until we leave next Sunday.
So instead of doing something useful, I wanted to bake. And I remembered this wonderful oatmeal-chocolate chip cookie recipe I used last year. YES!
It is from The Ultimate Chocolate Cookie Book. I have baked from this with great success—but always laughing, because it has the most pretentiously detailed recipes I’ve ever seen.
One reason I love the recipe is because it says to put two cookie sheets in the oven at the same time! Brilliant! OK, so I could probably always do this, but I don’t ever think of it, so I am very grateful to Bruce and Mike (authors) for that help.
It also happens to be one of Mr. V’s favorite kinds of cookies, and maybe he will forgive me for eating the Subway cookies he left in my purse if I feed him them and send the rest off to school with him tomorrow!! Shh, he hasn’t remembered yet.
So, without further ado, here is the recipe. I’ve deleted some of their superfluous instructions because I don’t want to be here all night!
8 T (1 stick) cool, unsalted butter, cut into small pieces, plus additional for greasing baking sheets
1/2 c. solid vegetable shortening (4 oz.)
1 c. granulated sugar
1/2 c. packed light brown sugar
1 large egg, at room temperature (HA! Yeah, maybe it would be at room temperature if I ever thought about cooking in advance)
2 tsp. vanilla extract
2-3 c. semisweet or bittersweet chocolate chips
Position the racks in the top and bottom thirds of the oven; preheat the oven to 375 F. Lightly butter two large baking sheets; set aside. Whisk the oats, flour, baking soda, and salt in a medium bowl until well combined; set aside.
Beat the butter and shortening in a large bowl, using an electric mixer at medium speed, until softened and somewhat creamy, about 1 minute. Add both sugars and continue beating until airy, pale yellowy-brown, but still a little grainy, about 2 minutes (see what I mean?!). Beat in the egg and vanilla all at once.
Turn the mixer off, pour in the oat and flour mixture, then beat at a very low speed until just incorporated. Stir in the chocolate chips with a wooden spoon or spatula until distributed throughout.
Roll the dough into balls about the size of a walnut and place on the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the balls slightly with the back of a spoon.
Bake for 8 minutes, then rotate the sheets back to front and top to bottom. Continue baking for about 8 more minutes, or until the cookies are lightly browned but still soft to the touch. Cool for 3 minutes on the sheets, then transfer the cookies to wire racks and cool completely.