Crunchy Oatmeal Chocolate Chip Cookies
Light and crunchy oatmeal chocolate chip cookies. Be sure to weigh the flour or sift before measuring if measuring by volume. Shortening is key to the texture, but you may be able to get away with using half shortening and half butter
Servings 70 small cookies
Cost 5
Ingredients
- 2 cups sifted all-purpose flour** (238 grams)
- 1 tsp baking powder 5 ml
- 1 tsp baking soda 5 ml
- ½ tsp salt 2 ml
- 1 cup shortening (I use Spectrum) (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 (old fashioned okay too) (200 grams)
- 12 oz package semisweet chocolate chips (336 grams)
- ½ cup chopped toasted nuts walnuts or pecans (56 grams)
Instructions
- 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 the cookies aren't crunchy enough for you, try reducing the heat to 325 and baking for a longer time.
Notes
** If you have a scale, you don't have to sift the flour unless it's lumpy.