Oatmeal Chocolate Chip

Oatmeal chocolate chip are one of my favorite cookies. Inspired by a recipe in Nancy Baggett's The All American Cookie Book, I incorporated her recipe and made a few adjustments to my lighter oatmeal chocolate chip cookies. The result was fantastic! The cookies are crispy and chewy and have just the right balance of oats and chocolate chips. The recipe makes four dozen cookies. I ate five pretty soon after they came out of the oven. Later in the day I had five more and started to seriously contemplate whether or not to keep these all for me instead of bringing them to work to share. Ultimately I did decide to share, and my colleagues also had a hard time controlling themselves around these. Now I don't feel as bad... :)

Ingredients

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1/2 cup shortening

1 cup brown sugar

1/2 cup granulated sugar

1 egg

2 cups rolled oats

2 cups mini chocolate chips

Instructions

Preheat oven to 350 degrees.
In a small bowl, sift together flour, baking powder, baking soda, and salt.
Cream together butter, shortening, and sugars until well blended. Mix in egg. Gradually add in the flour mixture. Stir in oats. Finally fold in the chocolate chips.
Spoon tablespoons of dough onto cookie sheets. Press down slightly on the tops of each cookie.
Bake for 12-15 minutes until lightly golden.
Yields 4 dozen.