Soozee's Thick and Chewy Chocolate Chip Cookies

Thick and chewy, these cookies demand you to grab a glass of milk or cup of coffee and just savor the moment! They are that good! This is the closest I've come to the cookies made in a speciality cookie shop. To ensure you get the results expected, don't deviate from the recipe. I have not made allowances for high altitude baking.

• Ready In: 29 mins
• Yields: 60 cookies

Ingredients

• 1⁄2 cup butter, room temp
• 1⁄2 cup shortening
• 1  cup brown sugar, packed
• 1⁄2 cup granulated sugar
• 2  large eggs
• 1  teaspoon sour cream
• 1  teaspoon vanilla extract
• 2 1⁄3 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup quick-cooking oatmeal, coursely ground
• 2  cups  semi-sweet chocolate chips (12 oz.)
• 1  cup pecan nuts, chopped and toasted (optional)

Directions

1. Preheat oven to 375ºF. Place oven racks in center of oven.
2. In a bowl, with an electric mixer on medium speed, beat butter, shortening, and both sugars until just well combined. DO NOT beat until light and fluffy.
3. Mix eggs, vanilla and sour cream into butter mixture until incorporated.
4. Combine flour, baking soda, and salt. Mix into the batter with mixer or by hand, just until well incorporated.
5. Grind oats in a blender until coarsely ground.
6. Stir ground oats, chocolate chips and toasted nuts, if using, into the batter. The dough should be quite stiff.
7. Allow dough to rest 10 minutes; in the refrigerator if the room is hot.
8. Drop dough by heaping Tbsp's, 2 inches apart, onto cooled, parchment paper lined baking sheets. Or grease pans very lightly.
9. Bake one pan at a time, in a 375ºF oven, for 9-12 minutes or until cookies are lightly browned and no longer wet in the center. .
10. Remove pan from oven to cooling rack and let cookies sit on pan to firm up for about one minute.
11. Transfer cookies from pans to racks to cool completely.
12. Dough can be wrapped tightly and kept 3 days in refrigerator.