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| These cookies keep well. |
This is also another easy recipe that just requires a minimum of effort since I hate spending too much time in the kitchen when it is not necessary. In fact, I simplified my cookie even further by using a small melon scoop to drop the cookie batter onto the cookie sheet instead of using a spoon. The secret for using a scoop is to keep a cup of water handy to dip it in after a fresh drop of batter.
Another wonderful thing about this recipe is that you can always store some in the freezer to have on hand for later, which is handy when unexpected company shows up at your door.
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| You only need 3/4 cup of sugar in my recipe! |
1 cup of shortening or butter
3/4 cup of sugar
2 large eggs
4 tablespoons of sour milk, buttermilk or 3 tablespoons of milk + 1 tablespoon of lemon juice or white vinegar
2 cups of sifted flour
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 teaspoon of baking soda, leveled
2-1/2 cups of quick rolled oats
½ cups of semi-sweet chocolate chips
Take out your electric mixer and beat the shortening with the sugar in your mixing bowl until creamy.
Then beat in one egg at a time to the mixture.
Add the vanilla and salt next and combine.
Dissolve the soda in the sour milk or you can sift it with your flour. NEVER add the soda without doing either or you risk that sour taste in some spots of your baked goods. Now add the sour milk to your mixing bowl and beat through to blend.
You can beat a little of the flour and oats at time, but you probably will want to pull out the beaters and use a wooden spoon to finish incorporating the dry ingredients into the mixture.
Add the chocolate chips last.
Drop from a small scoop or tablespoons onto greased cookie sheets.
Bake at 375 degree oven for about 12-15 minutes, depending on how your oven is regulated.
Test with a toothpick, cake tester or slender knife to see if anything sticks.
ENJOY!
