Fact: In London, it is nigh on impossible to purchase decent chocolate chip cookies, i.e. ones that have the right amount of chocolate chips, (and I prefer chunks, not chips), with the cookie of just the right chewy-crispy ratio. Personal Preference rules. The stomach cannot be satisfied by mass marketing alone.
Solution: Have a selection of recipes on standby
So, I decided to make Oaty cookies using this recipe, because oats give the cookie a bit more chewiness and, of course, are far healthier (well higher in fibre at least, if not lower in fat...)
The Result: Took under an hour to make SHITLOADS of cookies.
The verdict from work: Delicious, gone in a day (is there anything they won't eat? lol)
Chocolate Chip Cookies with Oatmeal
These chocolate chip cookies are made with rolled oats and chopped pecans or walnuts.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 cup chopped walnuts or pecans
2 cups semisweet chocolate chips
2 cups uncooked rolled oats
1 teaspoon vanilla
Preparation:
Sift flour with salt and soda.
Cream shortening and sugars; beat in eggs and vanilla until light and fluffy. Stir in sifted dry ingredients, chopped walnuts or pecans, rolled oats, and chocolate chips. Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets. Bake chocolate chip cookies in a preheated 350° oven for about 10 to 12 minutes; cool on racks. Makes about 8 dozen chocolate chip cookies.