Prep 20 mins
Cook 12 mins
This was a recipe I requested from Mrs. Williams almost 50 years ago after her husband brought them into work. It was and still remains the best chocolate chip cookie I've ever had. My DDs (and now my DGDs) made this in their teens and now for their families. A real favorite that has become a family tradition. The batter is a bit stiff to mix, but worth the effort and then some.
- Preheat oven to 375°.
- Cream sugar, shortening and vanilla; beat in eggs and water.
- Sift dry ingredients.
- Add to creamed mixture.
- Add chocolate chips, oats and nuts.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake for 10-12 minutes.
These cookies are awesome! So soft and chewy. I like the idea that they have oats in them, so they will be healthier to give to my kids. I opted to not use the walnuts. I have a confession to make, I couldn't stop eating the dough raw... yeah, I'm bad, hee hee. Made for Spring P.A.C. '09.
They say the proof of the pudding is in the eating; well, my kids gobbled these up, so they must be good! I used my stand mixer to combine the ingredients, and used the bowl shield when adding the oats and chocolate chips at step 6. (I omitted the walnuts). Be sure to grease the baking trays well, as the cookies have a tendency to stick to the bottom otherwise. They turned out delicately crisp and very tasty, and I'll definitely be making them again! Thanks for a wonderful recipe, NanaD!