These cookies are, by far, the best chocolate chip cookies I've ever had. Yeah, I'm bragging a little. . . I know that they look a little fussy, but they are worth it.
Doc’s Oatmeal Chocolate Chip Cookies
1.5 sticks of unsalted butter (softened to room temperature)
3/4 cup shortening
1.5 cups sugar
1.5 cups light brown sugar
3 eggs
1 tbs vanilla
3 cups flour (sifted)
1.5 tsp baking soda (sift with the flour)
1.5 tsp salt
3 tbs warm water
3 cups instant oats (one minute variety)
Chocolate chips to taste (I usually use approx. 2 six-ounce bags, and I usually combine milk
chocolate and semi-sweet)
Chopped nuts (optional)
Preheat oven to 350-375 (right between the two is perfect)
1. Cream butter and shortening with the sugar and brown sugar. I usually let the mixer run for at least a couple of minutes–I think it makes the batter lighter.
2. Add the eggs one at a time, adding each one when the previous one has been incorporated into the batter.
3. Add the vanilla. At this point, I often will let the mixer go for a couple of minutes–at this point, you can’t overbeat the batter.
4. Add the flour, baking soda, and salt a little bit at a time until it is fully incorporated. At this point, be careful not to overbeat the batter. If you do, you will develop the gluten in the flour and your cookies will be more bread-like than they should).
5. Add the water.
6. By hand, add the oats. The batter will be quite thick at this point, so this takes some strength.
7. By hand, add the chocolate chips. (This takes even more strength!)
8. Using a small scoop or tablespoon, drop dough on ungreased cookie sheet. The cookies will spread out on their own–don’t press the dough. Also, these should be very large cookies–six cookies per sheet.
9. Bake for 10-12 minutes. When the cookies look like they are almost done (very slightly raw), remove from the oven and let cool on the cookie sheet. They will finish cooking on the sheet. If they look done when you take them out, they will be overcooked.
Doc’s Oatmeal Chocolate Chip Cookies
1.5 sticks of unsalted butter (softened to room temperature)
3/4 cup shortening
1.5 cups sugar
1.5 cups light brown sugar
3 eggs
1 tbs vanilla
3 cups flour (sifted)
1.5 tsp baking soda (sift with the flour)
1.5 tsp salt
3 tbs warm water
3 cups instant oats (one minute variety)
Chocolate chips to taste (I usually use approx. 2 six-ounce bags, and I usually combine milk
chocolate and semi-sweet)
Chopped nuts (optional)
Preheat oven to 350-375 (right between the two is perfect)
1. Cream butter and shortening with the sugar and brown sugar. I usually let the mixer run for at least a couple of minutes–I think it makes the batter lighter.
2. Add the eggs one at a time, adding each one when the previous one has been incorporated into the batter.
3. Add the vanilla. At this point, I often will let the mixer go for a couple of minutes–at this point, you can’t overbeat the batter.
4. Add the flour, baking soda, and salt a little bit at a time until it is fully incorporated. At this point, be careful not to overbeat the batter. If you do, you will develop the gluten in the flour and your cookies will be more bread-like than they should).
5. Add the water.
6. By hand, add the oats. The batter will be quite thick at this point, so this takes some strength.
7. By hand, add the chocolate chips. (This takes even more strength!)
8. Using a small scoop or tablespoon, drop dough on ungreased cookie sheet. The cookies will spread out on their own–don’t press the dough. Also, these should be very large cookies–six cookies per sheet.
9. Bake for 10-12 minutes. When the cookies look like they are almost done (very slightly raw), remove from the oven and let cool on the cookie sheet. They will finish cooking on the sheet. If they look done when you take them out, they will be overcooked.
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She has many very tasty juices ! 
Just saw this where I won yesterday! Thanks so much, I can't wait to try the Raspberry Cheesecake! Awesome and so glad you liked my recipe. I sure do miss my grandmas.
