These are absolutely the best oatmeal cookies. As with most of my recipes, this makes 5 – 6 dozen medium-sized cookies. I don’t worry about them getting stale since every time I make them, a couple dozen or so leave with my son and grandson. Tightly covered, this recipe does keep well in the frig. You can bake a couple dozen today and bake the rest in three or four days. If refrigerated, let the dough warm slightly on the cookies sheets before baking.
1 cup butter-flavored Crisco
1 cup brown sugar, firmly packed
1 cup white granulated sugar
1 teaspoon vanilla extract
2 large eggs
1¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick cooking or regular rolled oats
1 cup chocolate chips*
*Or ½ cup chocolate chips and ½ cup chopped walnuts or pecans
*Or ½ cup white chocolate chips and ½ cup Craisins
*Or add ¼ teaspoon cinnamon when adding dry ingredients and 1 cup cinnamon chips at the end
Cream together butter, brown and white sugars until fluffy. Mix in vanilla; then add eggs, one at a time, beating slightly after each addition. Do not over beat.
Add flour, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first. I don’t waste my time with this step. Why get another bowl dirty? I sprinkle the salt and baking soda, then dump the flour and call it good.] Mix well, then stir in chocolate chips. Drop by teaspoonfuls about 2” apart on non-stick baking sheet. [I actually use a small scoop instead of teaspoons.] Flatten slightly with a fork.
Bake in 350° oven 8 to 9 minutes. Remove from oven to let finish cooking. Cool cookies on racks.
