Why yes, I did make up the name of this recipe!
In my house, no other attempt is made at improving the oatmeal chocolate chip cookie, because we have the best right here.
I have mentioned my love of the show, Friends, on this blog. One of my all-time favorite episodes is the one with Phoebe’s cookies. Monica was dying to know Phoebe’s grandma’s secret recipe for chocolate chip cookies. Apparently it made the best chocolate chip cookies in the world. Monica made many attempts to recreate the recipe, with no luck. Of course hilarity ensued when she got to the bottom of the story. I could try to retell the story, but you might as well just watch it. Never gets old.
Funny enough, this recipe was actually passed down from my great grandma Lucy. I’m not kidding when I say it is the best. The cookies always turn out chewy on the inside and slightly crisp around the outside. My mom has been making them for us our entire lives. I am 99% certain that is what we are eating in the picture below. I never thought I would go topless on this blog….
You can also vary the cookies by adding coconut, butterscotch chips, or walnuts. Personally, I prefer the old standard, oatmeal and chocolate chip.
The Perfect Pairing for this fantastic recipe is to freeze the leftover dough in ready-to-go cookies. The recipe makes a big batch of cookie dough so there is always some leftover for the freezer and it freezes really well. If you are feeling super organized you can scoop out perfect portions with your spring-loaded scoop, layer them between waxed paper, and freeze. If you want just one cookie (yeah, right) you can pull it out and bake one off in the oven, or even in the microwave.
World’s Best Oatmeal Chocolate Chip Cookies
Adapted by Lindsay at Perfecting the Pairing from Great Grandma Lucy Wentworth
· ½ cup butter, softened
· ½ cup Crisco
· 1 cup brown sugar
· 1 cup sugar
· 2 eggs
· 1 tsp vanilla
· 2 cups flour
· 1 tsp baking soda
· 1 tsp baking powder
· ¾ tsp salt
· 2 cups quick oats
· 6 oz package chocolate chips*
Preheat the oven to 350 degrees F, or 325 degrees F on convect.
In the bowl of an electric mixer combine the butter, Crisco, brown sugar, and sugar until smooth. Add the eggs and vanilla and mix until well combined. In a separate bowl whisk the flour, baking soda, baking powder, and salt. Add the flour mixture to the bowl in batches, mixing between each one until fully combined. Add the oats and chocolate chips and mix until just combined.
Scoop the cookies on cookie sheets lined with silicone mats or sprayed with cooking spray. Bake at 350 for 11-12 minutes, or on convect for 10 minutes. Cookies should still be soft in the center and just set around the outside.
*Replace the chocolate chips with walnuts, coconut, or butterscotch for a varied recipe