Crispy Oatmeal Chocolate Chip Cookies
A blend of shortening and butter gives these cookies a crispy texture.
Servings 32
Cost 5
Ingredients
- 6 tablespoons vegetable shortening (72 grams)
- ⅓ cup unsalted butter, softened (77 grams)
- 1 cup dark brown sugar (220 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg, room temperature
- ¼ cup water
- 1 ½ teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups all purpose flour (150 grams)
- 2 cups rolled oats (200 grams)
- 2 cups semisweet chocolate chips
- ½ to 1 cup chopped nuts, optional
Instructions
- 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 flour, then when fully blended stir in the oats. Stir in chocolate chips and toasted pecans (if using).
- Drop by heaping tablespoonfuls onto lined or non-stick baking sheets. Press down slightly so they are an even thickness. Bake for 12-14 minutes. Let cool on a rack. For flatter cookies, bonk with back of spatula.
