I took this recipe and modified it a little bit. The result was fantastic, I baked 2 batches of cookies and they are all gone! The recipe below includes my modifications. I read somewhere that butter burns easily in cookies and that the shortening does better. I have to agree that all the cookies I’ve used the shortening with come out perfect and not burnt.
- 1 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs (I used one duck egg and one chicken egg)
- 2 teaspoons vanilla extract
- 2 tablespoons molasses (mmm)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 12 oz bag semisweet chocolate chips
DIRECTIONS
- Preheat the oven to 335 degrees F
- In a large bowl, cream together the butter flavored shortening, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla and molasses. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
