A blend of shortening and butter gives these cookies a crispy texture.
Keyword Crispy Chocolate Chip, Oatmeal
Prep Time 15minutes
6tablespoonsvegetable shortening(72 grams)
1/3cupunsalted butter, softened(77 grams)
1cupdark brown sugar(220 grams)
½cupgranulated sugar(100 grams)
1largeegg, room temperature
1 ¼cupsall purpose flour(150 grams)
2cupsrolled oats(200 grams)
2cupssemisweet chocolate chips
1/2 to 1cupchopped nuts, 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 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.