Published previously on this site.
Bowl One
1 Cup Brown Sugar
1 ½ Cup Sugar
1 Stick Butter
½ Cup Crisco or 1 more stick of Butter
2 teaspoons Vanilla
3 Eggs
Bowl Two
2 Cups All Purpose Flour
1 Cup Oatmeal (1 minute)
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Allspice, Cinnamon, Cloves
½ Teaspoon Ginger, Nutmeg
1-12oz bag of Semi-Sweet chocolate chips or whatever kind you prefer.
Preheat oven to 325 o – 375 o
Mix bowl 2 and set aside.
Mix bowl 1, except eggs by hand or with blender until creamy. Add eggs, mix. Add contends of bowl 2 a little at a time, until gone. Add chips.
Bake at 325-375 degrees for 10-14 minutes. I like crunchy cookies so I bake mine for 14 minutes at 350o
I have tweaked this recipe off and on for too long and I finally think it’s just about perfect. It started years when I accidentally doubled the sugars in a batch and it tasted wonderful. The next push was when my friend, Carol Poling, made Oatmeal Chocolate Chip Cookies about 25 years ago and I never forgot the taste. I had to be able to make Carol’s cookies or something just as good so I’ve been experimenting on the oatmeal and spices for only five-ten years and finally we have the recipe.
Don’t tell my husband, but I’ve had this recipe for a while. He thinks I’ve been experimenting all these years. But, I just love to bake cookies. It’s our little secret.
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