![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Wizzy likes chocolate too!
Jul. 20th, 2008 04:37 pmWiz's Oatmeal Chocolate Chip Cookies
Ingredients:
1c butter flavored Crisco
1c granulated sugar
1c packed dark brown sugar
-
2 eggs
2t pure vanilla extract
-
1.5c plain flour
1t salt
1t baking soda
-
3c quick oatmeal
2c chocolate chips
Mix the first group well, (hopefully) getting enough air in there to make it light and fluffy. Use an electric mixer or you'll likely hate yourself later. Add the liquids in group 2, but slow the mixer down or you'll be wearing it. Slowly add group 3. If you're lucky enough to have a standing mixer, keep using it--if not, you might wanna switch over to mixing by hand because I won't be held accountable for the strain on a normal mixer's motor. Add the oatmeal...and stop with the electric mixer! I don't want to hear that you burned it out! Finally, add in the chocolate chips...by hand...unless you have a standing mixer which can handle all of this. Refrigerate or freeze the dough for further use (prolly up to a week or so...if it lasts that long)
Preheat oven to 350 F and set the rack at the 2nd from top position (between the top and the middle). Scoop out...strawberry? sized dollops of dough about 2-3 inches apart on the pan. They should cook in about 10-13 minutes but you can take them out early (chewy) or late (crispy) to taste. It really depends on the oven.
Tips: 1: Line the pan with Al foil--no clean up and you can take to whole sheet immediately off the pan. 2:Don't mix the chips too long or they start melting a bit and making the dough darker...still tasty, just not as pretty. 3:Don't eat the dough! Besides the negligible, but still present risk of Salmonella from the eggs, the raw oatmeal is nasty.
Ingredients:
1c butter flavored Crisco
1c granulated sugar
1c packed dark brown sugar
-
2 eggs
2t pure vanilla extract
-
1.5c plain flour
1t salt
1t baking soda
-
3c quick oatmeal
2c chocolate chips
Mix the first group well, (hopefully) getting enough air in there to make it light and fluffy. Use an electric mixer or you'll likely hate yourself later. Add the liquids in group 2, but slow the mixer down or you'll be wearing it. Slowly add group 3. If you're lucky enough to have a standing mixer, keep using it--if not, you might wanna switch over to mixing by hand because I won't be held accountable for the strain on a normal mixer's motor. Add the oatmeal...and stop with the electric mixer! I don't want to hear that you burned it out! Finally, add in the chocolate chips...by hand...unless you have a standing mixer which can handle all of this. Refrigerate or freeze the dough for further use (prolly up to a week or so...if it lasts that long)
Preheat oven to 350 F and set the rack at the 2nd from top position (between the top and the middle). Scoop out...strawberry? sized dollops of dough about 2-3 inches apart on the pan. They should cook in about 10-13 minutes but you can take them out early (chewy) or late (crispy) to taste. It really depends on the oven.
Tips: 1: Line the pan with Al foil--no clean up and you can take to whole sheet immediately off the pan. 2:Don't mix the chips too long or they start melting a bit and making the dough darker...still tasty, just not as pretty. 3:Don't eat the dough! Besides the negligible, but still present risk of Salmonella from the eggs, the raw oatmeal is nasty.
