Dr. T. is a fan of big cookies. He used to get them at work all the time, but decided to try making them himself. He started with a recipe I got from Dina ages ago, and riffed on the original to produce the following.
Dr. T’s Oatmeal Chocolate Chip Cookies
- Stand Mixer
- 1 cup vegetable shortening
- 1/8 cup soft butter
- 3/4 cup brown sugar packed
- 1/2 cup white sugar
- 1 tsp vanilla
- 1-1/2 cup flour (we now use gluten free all-purpose flour which works just fine)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups rolled oats scant
- 1 cup semi-sweet or dark premium chocolate chips *
- Preheat oven to 375 F (Dr. T recommends 365 F convection if you’ve got it).
- Cream together the shortening, butter and sugars. Beat in the egg and vanilla until creamy. If you are using a stand mixer you don't have to wait to put in the eggs and vanilla.
- In a separate bowl, combine all the dry ingredients except the oats and chocolate chips.
- Gradually add the dry mix to the shortening mix, beating well.
- Stir in the oats and chocolate chips.
- Spoon in large dollops onto two big, non-stick cookie sheets. As suggested by Pat in the comments, I use an ice cream scoop. Squash the dollops into rounds. I use my clean hands but if you want to use a utensil you might need to grease it. Let me know how it goes!
- Bake about 8 minutes if you’re using convection, about 10-12 regular. If you are using convection you can bake both at the same time.
- Put the cookie sheets on the cool stovetop or wire stands to cool for a few minutes until you can transfer the cookies to plates for further cooling without breaking.