¾ cup unsalted real butter
¾ cup Crisco
1 ½ cup granulated sugar
1 ½ cup light brown sugar
4 large eggs
1 tablespoon vanilla extract (I like Mexican vanilla)
3 cups white flour
1 cup whole wheat flour
2 teaspoons baking soda
2 cups steel cut oatmeal (real oatmeal not the quickie kind)
1 ½ teaspoon salt
1 12 oz. package of dark chocolate chips
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended. Combine flour, soda, oats, and salt and gradually add to butter mixture. Stir by hand. Once the dough is wet and the oats completely stirred in, add chocolate chips. Don’t over-stir it. Just get everything wet.
Drop by tablespoonfuls (about the size of a half dollar… they don’t spread out too much) onto lightly greased baking sheets. Bake at 350 degrees for nine to eleven minutes. Bake on the second to the top shelf in the oven (the one that is one higher than the middle shelf). Put cookies on a paper sack or newspaper right out of the oven to cool.
This makes about five dozen cookies. You are going to love these. They are soft, chewey and stay fresh for days. They are about half healthy so you can feel half good about eating a half dozen at one time.