The cookie I chose for today was inspired by an email from a fellow cookie baker who had been looking for a crispy oatmeal chocolate chip cookie. He’d made the Neiman Marcus cookie, but wasn’t thrilled with the texture and described it as too soft, almost cake-like.
I wanted to bake a really crunchy/crispy oatmeal chocolate chip cookie, so I pulled out an old King Arthur recipe and made a few modifications. This recipe is basically the same as the crispy oatmeal cookie recipe in the King Arthur Cookie Companion, only this one has chocolate chips and lacks spices and raisins. It’s a very hearty cookie and I’m going to have to use a word I don’t like saying but which is the perfect description – “toothsome”.
A few notes: This dough was very dry today and I ended up having to use my hands to work in the flour. I was on the phone with my dad as I made the batter, so I *might* have left out the water, but I don’t think I did. And I recall this batter being quite dry the last time as well.
Crispy Oatmeal Chocolate Chip Cookies
6 tablespoons vegetable shortening (2 1/2 ounces)
1/3 cup unsalted butter (2 3/4 ounces)
1 cup dark brown sugar (8 ounces)
½ cup granulated sugar (3 1/2 ounces)
1 large egg
¼ cup water
1 ½ teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats (10 1/2 ounces)
1 ¼ cups all purpose flour (5 1/4 ounces)
2 cups semi-sweet chocolate chips
1 cup chopped toasted pecans (optional)
Preheat oven to 350 degrees F.
In a large bowl, cream together shortening, butter, both sugars, egg, water, vanilla, salt and baking soda. Stir in oats and flour. Stir in chocolate chips and toasted pecans (if using).
Drop by tablespoonfuls onto lined or non-stick baking sheets. Bake for 12-14 (check at 12!)minutes. Let cool on a rack. For flatter cookies, bonk with back of spatula.
Makes 45 Cookies (theoretically)