it’s a year of cookies {week 19}

I can’t stop thinking about this cookie. It’s the kind of cookie that you can’t help but say aloud, “this is such a good cookie” all while eating and quickly reaching for another.

The oatmeal cookie part of this recipe is reminiscent of the oatmeal cookie in a Little Debbie cream pie. Which will be my next experiment with these delightful cookies… The secret is the molasses. I wasn’t sure if it would work at first, but it gives such a dimension to the cookies flavor, not to mention helping them be perfectly chewy, even days after they are baked! Do definitely bake these cookies up and enjoy every last little crumble.

Oatmeal Chip Cookies {Week 19}
1/2 cup shortening (I use butter flavored)
1 cups sugar
1 tablespoon molasses
1 egg
1 teaspoon vanilla extract
1 cup quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cups (12 ounces) semisweet chocolate chips (I used dark chocolate chips and they are a little bigger than regular semisweet chips and they are so good)

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm.

Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.

Source: Taste of Home

thespeckledpumpkin

it’s a year of cookies {week 19}

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