I’m throwing it down: These are the World's. Best. Cookies. They are firm and chewy, they are easy and inexpensive to make, and they taste like Heaven on a plate. I always have some in my cookie jar for the grandmunchkins. A friend of mine even told me these cookies are a great cure for a hangover. (I’ll share my pictures of the intervention as soon as I get them developed... Just kidding! I use a digital camera.)
This is a very old family recipe, so it calls for ingredients like gluten-included flour and Crisco shortening and lots of sugar. Generally I modify to avoid such things, but this is one recipe I don’t want to update because it is perfect the way it is. In that case I opt to uphold the quality and exercise moderation in the quantity. Ahem.
So here is what you need:
You need Crisco shortening. There’s a cup of it in the recipe, but first you need some to grease some cookie sheets. Oh, alright, you can line the sheets with parchment if you insist.
You need a preheated 375 degree oven.
You need some wire cooling racks and a good, sharp spatula.
You need to sift together your dry team:
· 2 cups of all-purpose flour
· 1 teaspoon of salt
· 1 teaspoon of baking powder
· 1 teaspoon of baking soda
I don’t own a sifter, so I just run it through a mesh strainer.
- 1 cup of dark brown sugar
- 1 cup of granulated sugar
- 1 cup of Crisco shortening (You know they sell this stuff in handy sticks now…)
- 2 large eggs
- 2 tablespoons of water
- 2 teaspoons of good vanilla extract (Granny would never use the imitation stuff.)
Combine your wet and dry ingredients. (Do this slowly at first so you don't end up with a flour explosion. You knew that, right?) Then mix well for about 2 minutes.
You need goodies:
- 3 cups of rolled oats (Not the instant kind. The kind that says it cooks in 1 minute.)
- 1/2 a bag of chocolate chips. (The chips are optional, but who are we kidding?)
At this point you could wrap your dough up in cellophane and freeze it. I use a Sharpie to label everything I put in the freezer – once it’s been in there a while, it’s hard to tell the meat from the cake. I have learned this lesson the hard way! I also note the date it was frozen and thumbnail cooking instructions – who wants to look up the recipe every time you take something out of the freezer?
Drop rounded spoonfuls onto your greased cookie sheets about 2 inches apart. Flatten them just a little with the back of a spoon. Bake them for 12 minutes, and remove them immediately to the wire racks to cool.
This recipe should make about 5 dozen cookies. Those cookies should last about 5 minutes once your family has tried them.