The Big, Fat, Chewy Oatmeal Cookie

If you have been searching for the perfect chocolate chip oatmeal cookie recipe, drop everything now.  This is it. 

We are big, fat, chewy, crispy edged, dark chocolate oozing, oatmeal cookie people around here. Samuel especially considers himself a connoisseur. And even when I use gluten free flour in these he asks me to "please never make any other cookies besides these ever again".   

My sister Abby sent me the original recipe (which she got from her friend Janet) and warned me that they were the best cookies ever and that I'd never make another cookie again. I have modified a bit since, but not much, I don't think. 

These cookies have lots of butter, but also a bit of vegetable shortening. I don't usually add shortening to cookies, but I think it adds to the thickness and texture of these in a good way. 

This is one of those annoying cookie recipes where you are supposed to chill the dough. I'm sorry. I usually just throw them in the freezer for 20 minutes because I'm impatient. On the plus side... I like to keep them in balls in the freezer and get a few out whenever the mood strikes. Sometimes I even zap one in the microwave at 50% power if I'm really desperate. I know, it's bad. But so good.

This time I made them really big. I did two cookie scoops on top of each other (you can buy a cookie scoop here). Making them nice and tall keeps them nice and fat too. I usually just do one cookie scoop full per cookie though which turns out great too. 

Another trick of mine is to press a few chocolate chips into the tops of the cookies when they come out of the oven. That way no one will be afraid to grab one and bite into a big raisin.

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• The Big, Fat, Chewy Oatmeal Cookie
• Makes about 2 dozen large cookies
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• 1/4 cup (2 oz) butter flavored Crisco (vegetable shortening)
• 12 tablespoons (1 1/2 sticks) salted butter, softened 
• 3/4 cup white sugar
• 3/4 cup brown sugar, lightly packed
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour (I use this gluten free flour)
• 2 cups rolled (old-fashioned) oats (you can buy gluten free ones here)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups chocolate chips (I always use these chocolate chips)
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• Note: I often make these with 1 cup of chocolate chips, 1/2 cup dried cranberries, and 1/2 cup chopped walnuts!)
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• Mix together the butter and Crisco. Add the sugars and beat with hand mixer, stand mixer, or whisk until well combined. Add the eggs and vanilla and beat just until combined. 
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• On top of the wet ingredients, pour in the flour, then the oats, then the baking soda, powder, salt and cinnamon. Stir the dry ingredients together a bit and then mix them into the wet. Mix until combined. Stir in the chocolate chips. 
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• The entire bowl of dough can be chilled, but I prefer to shape them all first using a cookie scoop. For 2 dozen large cookies, just make one cookie scoop on top of another like a snowman on a parchment lined baking sheet. For 4 dozen smaller cookies, just use one scoop. Cover with plastic wrap and chill for a couple hours in the fridge or about 20 minutes in the freezer (just until they are chilled). Once they are chilled, you can also transfer them to a Ziploc bag or a container and keep them in the refrigerator for up to about 5 days or in the freezer for about 12 months. 
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• When ready to bake, preheat oven to 375ºF. Place cookies a couple of inches apart on a baking sheet and bake for about 7-11 minutes or until the edges are golden brown. Enjoy!