Recipe by SAHMchef
I modified this Betty Crocker recipe, and I was surprised by the rave reviews other adults gave it! My friend Darlene asked me for the recipe, so I thought I'd share with all... The whole wheat pastry flour gives it some fiber, without making it as overbearing as regular whole wheat flour.
Top Review by The Amaze-Ing Me
Even my neighbor's child licked his lips and asked me for more days afterwards. I took the advice of others and added 1/2 c milk, 1 tsp of cinnamon, 1 tsp kosher salt. Also put walnuts, raisins and choc chips. The 2nd time I added diced almond slivers, diced prunes, diced apricots and choc chips...to total 1 cup of all of the 'extras'. Used only 1/3 c white sugar the 2nd time 'cause I thought it was a little too sweet for my boys the first time ;) (haven't tried batch #2 yet)
- 3⁄4 cup butter (I use Crisco) or 3⁄4 cup shortening (I use Crisco)
- 1 cup brown sugar, firmly packed
- 1⁄2 cup white sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 2 large eggs (I use Ener-G egg replacer)
- 1 teaspoon vanilla extract
- 1 3⁄4 cups whole wheat pastry flour
- 2 cups rolled oats
- 1 cup chocolate chips (Tropical Source chocolate chips for vegans)
Directions See How It's Made
- Preheat oven to 375°.
- Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
- Add eggs (or egg replacer) and vanilla, mixing until combined.
- Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
- If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
- Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
- Bake for 10-12 minutes until the tops are brown.
- Let sit for several minutes before removing to cool on a wire rack.