Recipe by SJay93
This is actually my own variation of a Crisco recipe, made without Crisco (trying to be healthier and ditch the hydrogenated fats!) I sub butter and veggie oil instead, and you still end up with a soft, chewy cookie. Believe me, no one knows they're better for you and they just gobble them up. :)
Top Review by kels_ek1
These were good but not that good. The recipe on the bag of tollhouse chocolate chips is much better. The dough was super greasy. The oats did taste good in it though. They were good dont get me wrong I just think there are much better recipes out there.
- 1⁄2 cup butter, melted gently in the microwave
- 1⁄4 cup vegetable oil (canola, corn, whatever. Even light olive oil works well & is very healthy)
- 1 1⁄4 cups brown sugar (packed)
- 1 tablespoon real vanilla extract
- 2 tablespoons milk
- 1 large egg
- 1 cup white whole wheat flour (such as King Arthur-this makes for a much better cookie than just plain whole wheat flour)
- 1 cup all-purpose white flour
- 1 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1 cup semi-sweet chocolate chips (I use Ghirardelli, they taste richer)
- 3⁄4 cup oats (old-fashioned or quick, OR 1 cup coarsely chopped pecans OR if you wish for neither add more chocola)
Directions See How It's Made
- Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal “creamed” batter because of the melted butter; this is totally ok. Beat in egg.
- Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour—you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
- Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
- Cool for 5 minutes in sheets; transfer to wire racks.