Crunchy Oatmeal Chocolate Chip Cookies is a recipe from Cindy, who answered my request for a cookie recipe calling for a lot of shortening. At the time, I wanted to test-drive the fancy new $6.00 Spectrum shortening which I’d bought earlier in the week. As much as I love butter, there’s a certain texture that only shortening can give – a crispy, crunchy, but light texture similar to what you get in some packaged cookies.
Cindy promised the cookies would be crispy, and they were. They look like packaged cookies but taste homemade. And best of all, nobody misses the butter because there’s so much flavor from all the other ingredients. At some point I’d like to try these crunchy oatmeal cookies with aquafaba to see who they’d be as vegan cookies.
Update: I still love this recipe. The shortening makes the cookies light textured, crisp and crunchy. A variation that works is to leave out the chocolate chips and throw in a little cinnamon, walnuts and raisins. Maybe one day they’ll reformulate shortening to make it healthy…maybe even a super food — super artery clearing shortening. For now, there’s Crisco, Spectrum and Nutiva and they all have their pros and cons.
Crunchy Oatmeal Chocolate Chip Cookies
2 cups sifted flour** (238 grams)
1 tsp baking powder (5 ml)
1 tsp baking soda (5 ml)
1/2 tsp salt (2 ml)
1 cup shortening, gram amount varies with brands, Crisco is 190 grams
1 cup brown sugar, packed (220 grams)
1 cup granulated sugar (196 grams)
2 large eggs
1 tsp vanilla (5 ml)
2 cups quick-cooking oats (200 grams) — old fashioned oats are okay, too
12 oz package semisweet chocolate chips (336 grams)
1/2 cup chopped toasted nuts (walnuts or pecans) (56 grams)
Sift together pre-sifted flour, baking powder, baking soda and salt; set aside.
Cream shortening and sugars in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well. Blend in vanilla.
Gradually stir dry ingredients into creamed mixture. Stir in oats, chocolate and nuts. Drop mixture by teaspoonfuls or shape into 1 inch balls and place about 2 inches apart, on parchment lined baking sheets.
Bake in 350 degree F (180 degree C) oven 12-15 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 6 dozen.
** If you have a scale, you don’t have to sift the flour.