Now everyone loves a good chocolate chip cookie. One day I was introduced to this old favorite’s love child, the oatmeal chocolate chip cookie, and I think I had an out of body experience. I don’t think it was my original intent to create this wonderful being, but I got the idea as I began assembling the ingredients and saw the oats on the shelf. The wonders of culinary improvisation! In full disclosure I have to admit that they turned out more as chocolate chip cookies that just happened to have oatmeal in them, but they are delicious nonetheless.
Ingredients:
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1 tsp vanilla
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup chocolate chips
- 1/2 cup instant oats
I have a confession to make… I may or may not have made up the ingredients just now. What had happened was… I used the recipe on the back of the bag as a starting point and made a couple small improvisations. When I make cookies I like to use shortening and brown sugar in lieu of butter and granulated sugar because doing so tends to produce a chewier result. The recipe also called for 1 cup of flour, but here I replaced a portion (and then some) with oats. (Or at least that’s what I think happened.) As you make the cookie dough, feel free to add more of either if it appears too wet. Beat shortening, sugar, egg and vanilla together. Blend in flour, baking soda and salt. Stir in chocolate chips and spoon onto an ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes and serve with milk.
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