Vaughn Chocolate Chip Cookies
Submitted by Sweetpeas
Crispy-edged oatmeal chocolate chip cookies with pecans, made with shortening for that old-school chew. Three cups of oats, loads of brown sugar, and five dozen reasons to preheat your oven.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you grew up in a kitchen where the cookie jar was never empty, this recipe feels like coming home.
Vaughn Chocolate Chip Cookies use shortening instead of butter, which gives them a slightly crispier edge and a chewier center that holds up for days. Three cups of rolled oats bulk up the dough while brown sugar brings that deep, caramel-like sweetness.
Chocolate chips and crunchy pecans round out every bite. The batch makes about five dozen, which sounds like a lot until you realize how fast they disappear.
Pro Tips
- Pull them from the oven when they still look slightly underdone. They firm up as they cool and you’ll get that soft, chewy center.
- Use old-fashioned rolled oats, not instant. Instant oats turn to mush and you’ll lose the texture.
- The water in the dough is the secret to a lighter cookie. Don’t skip it.
- Pecans are listed as optional, but they add a buttery crunch that makes these stand out from every other chocolate chip cookie on the block.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, beat together white sugar, brown sugar, egg, shortening, water and vanilla until creamy.
Sift together flour, salt and baking soda and add to creamed mixture.
Blend well.
Stir in oats, then mix in chocolate chips and pecans.
Drop by teaspoonsful onto greased cookie sheets and bake 12 to 15 minutes.
They will seem undercooked when you take them out, but they set up some as they cool.
Makes five dozen, depending on size.
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