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Chocolate Chip Oatmeal Cookies

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By Bruce Weinstein and Mark Scarbrough

Posted July 23rd, 2007

This article is reprinted with permission from The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More, by Bruce Weinstein, (2004, William Morrow Cookbooks)

The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More

Servings:	48
Author Notes:	Of all our cookies, these look most like packaged, store bought chocolate chip cookies. They're crunchy on the outside but cakey inside, thanks to the oatmeal and increased baking soda. One thing we guarantee: these are loaded with more chips than any store bought cookie you've had in a long time.
Ingredients:	2 1/4 cups rolled oats (do not use quick-cooking oats) 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 8 tablespoons cool, unsalted butter, cut into small pieces, plus additional for greasing baking sheets 1/2 cup solid vegetable shortening 1 cup sugar 1/2 cup light brown sugar 1 large egg, at room temperature 2 teaspoons vanilla extract 3 cups semi-sweet or bitter-sweet chocolate chips
Instructions:	Makes About 4 Dozen 1. Position racks in the top and bottom thirds of the oven; preheat oven to 350°F. Lightly butter two baking sheets; set aside. Whisk the oats, flour, baking soda, and salt in a medium bowl until well combined; set aside. 2. Beat the butter and shortening in a large bowl, using an electric mixer at medium speed, until softened and somewhat creamy, about 1 minute. Add both sugars and continue beating until airy, pale yellowy-brown, but still a little grainy, about 2 minutes. Beat in the egg and vanilla all at once. 3. Turn the mixer off, pour in the oat and flour mixture, then beat at very low speed until just incorporated. The dough should be cohesive but crumbly. Remove the Beaters, scrape any dough on them back into the batter, and stir in the chocolate chips with a wooden spoon or rubber spatula until distributed throughout. 4. Roll the dough into balls about the size of a walnut and place on the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the balls slightly with the back of a flatware spoon - don't make an indentation to let the sides crack; rather gently push down, just to take the roundness off the tops. 5. Bake for 8 minutes, then rotate the sheets back to front and top to bottom. Continue baking for about 8 more minutes, or until the cookies are lightly browned but still soft to the touch. Cool for 3 minutes on the sheets, then transfer the cookies to wire racks to cool completely. Cool the baking sheets for 5 minutes, then butter them again to make additional batches. Recommended Storage: 4 days at room temperature 3 months in the freezer Customize It! Substitute an equivalent amount of M&M's, mint chocolate chips, Reese's Pieces, or white chocolate chips for the chocolate chips. Reduce the chocolate chips to 2 cups and add 1 cup of any of the following with the remaining chocolate chips: butterscotch chips; chopped dried pears; chopped hazelnuts, pecans or walnuts; dried cherries; dried cranberries; finely chopped dried apricots; peanut butter chips; or raisins. Add one of the following to the vanilla extract: 1 teaspoon banana extract, 2 teaspoons finely grated lemon zest, 1 teaspoon maple extract, or 1 teaspoon rum extract.