I’m a sucker for a good romance. Not a cheesy romance, or a silly one, or one that is too dark… it has to be good. Case in point, You’ve Got Mail. It’s a perfect romantic movie, with the right balance of lightheartedness and love. I love the scene when he comes to her apartment when she’s sick, and brings her daisies. She wraps up in a trench coat, so he won’t see her in her pajamas! It’s the end that gets me, though. When he comes around the corner with the dog, and she realizes it’s been him the whole time… ah!! I’ll admit to a tear or two.
That movie is just classic! Kind of like these cookies.
For our recent family camping trip, I brought two of my favorite classics along: the Butter and Jam Thumbprints and these Oatmeal Chocolate Chip Cookies. They both disappeared rather quickly.
You’re going to feel bad for me when I tell you this… my very first experience with a Kitchen Aid mixer was when I received one as a wedding gift. My mother never owned one (until a few years after I left the house!) so we always mixed our cookies in a big bowl with a wooden spoon. I remember one time, a friend of mine asked me why her Oatmeal Chocolate Chip Cookies didn’t turn out the same as mine. We worked together on them at her house, but honestly, I had no idea what the difference was.
I know the difference now.
Her house had a big stand mixer, one which worked very well. I realized later that the difference was in the mixing. If you mix these babies too much, the texture changes. If you are using a stand mixer, which I definitely recommend (unless you need some arm-strengthening exercises, then, by all means, use a wooden spoon to get all the oats mixed in!), be careful not to mix more than necessary.
My very favorite version of this cookie, which is what I did this weekend, is one with a mixture of chocolate chips and peanut butter chips. I love that you never know which flavor you’re going to get in any given bite. Plus…? Peanut butter chips are practically a meal all by themselves!
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 T. water
- 1 tsp. vanilla
- 1 tsp. salt
- 1 tsp. baking soda
- 1½ cups flour
- 3 cups quick oats
- 6 oz. chocolate chips
- 6 oz. peanut butter chips
- Cream shortening and sugars. Add egg, water, and vanilla, and mix well.
- Add salt, soda, and flour, and mix just until combined.
- Mix in chips.
- Add oats, and mix just until combined.
- Drop onto baking sheet and bake at 375 degrees for 8-10 minutes.
If you enjoy this recipe, you might also enjoy:
Chocolate Peanut Butter Chip Cookies from Craving Chronicles
Chewy Oatmeal Raisin Cookie from Two Peas and Their Pod
Chocolate Dipped Oatmeal Cookie from The Yummy Life
Biscoff Oatmeal Cookies from Jen’s Favorite CookiesDoes this post contain links to my Amazon Affiliate account? Yes, it does. Will I make money from that? Only if you make a purchase. I promise not to spend it all in one place.