So, Paige has been home with Jeffrey and me every day (with the exception of a few days when I worked in the office) for nigh on three weeks. For most of that time, poor baby has been pretty sick. And, goodness, you’ve just got to spoil a baby like that who’s stuck at home feeling puny. Bug normally doesn’t get any sweets, but with all the sweets in our house at Christmastime… we just couldn’t help but let her have a few.
One of her favorite sweets includes not just sweet food, but sweet time with Daddy. Paige LOVES to dunk chocolate chip cookies in milk with Daddy. Not just any chocolate chip cookies either. This recipe is for Jeffrey’s Grandmother’s Oatmeal Chocolate Chip Cookies. Jeffrey’s mom grew up loving these. Jeffrey grew up loving these. Paige is at least a third generation fan of this cookie.
This recipe is not gluten free, but you couldn’t easily make it so by substituting out all purpose gluten free flour and adding 3/8 tsp. of xanthan gum. Be sure to spend extra time mixing the ingredients at the end if you go this route to activate the xanthan gum.
- 1 cup shortening
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 tsp salt
- 2 eggs
- 1 1/2 cup + 2 Tbsp flour
- 1 tsp baking soda
- 1 tsp hot water
- 1-12 ounce package of semi-sweet chocolate chips (We use Equal Exchange chocolate chips and they are the BEST! They’re delicious, fair-trade, and child-labor free.)
- 1 tsp vanilla
- 2 cups oats
Cream the shortening, sugars, and salt. Mix in the eggs. Sift the flour and baking soda together and add to the creamed mixture with the hot water. (If you’re making these gluten free, add the xanthan gum with the flour mixture. Mix extra long and extra well, too!) Mix well. Stir in the chocolate chips, vanilla, and oats.
Mix together and drop on a greased baking sheet. Bake at 350° until they’re as done as you’d like. Some people like their cookies crunchy… some people like ’em chewy. It’s your call, friend.
Get a good friend, a glass of milk, and dunk away!