"DG" CHOCOLATE CHIP COOKIES

 

  • Cooking Time: 10
  • Servings: 40
  • Preparation Time: 10

Ingredients

  • 1/2 cup quick cooking oats
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup butter-flavored Crisco
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp fresh lemon juice
  • 2 eggs
  • 2 1/2 cups premium bitter- or semisweet chocolate chips
  • (Ghirardelli or Guittard)
  • 1 1/2 cups chopped pecans
  • Kosher salt

Directions

  • Preheat oven to 350 and line cookie sheets with parchment paper.
  • Combine first 5 ingredients (through cinnamon) in large bowl; whisk together.
  • In separate bowl, cream Crisco, both sugars, vanilla and lemon.
  • Add eggs one at a time and mix until smooth.
  • Stir in dry ingredients, chocolate chips and nuts.
  • Spoon by rounded 1/4-cup blobs 2 in. apart on parchment-lined cookie sheet.
  • Sprinkle lightly with Kosher salt.
  • Bake 10-12 minutes, until light golden brown on outside edges but still soft in middle.

Notes

I've been tinkering with my chocolate chip cookie recipe for years. I passed out this most recent variation at a church potluck, where it was declared a DG (darn good) cookie. I think you'll agree, it's pretty DG!

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