Basic Chocolate Chip Cookies by Shana Priwer and Cynthia Phillips
Everyone loves chocolate chip cookies. The nice thing about this recipe is that you can sneak in the healthy nutrition of whole grains by adding powdered oats.
6 Servings
1 egg
½ cup shortening
⅓ cup white sugar
⅓ cup brown sugar, packed
¾ cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
1 cup chocolate chips
1 cup ground oats
Preheat the oven to 350°F.
In a medium bowl, cream the shortening, and sugar together. Mix with a fork until large crumbles are formed, or use an electric mixer.
Add the egg and mix well. Add in the flour, salt, and baking soda, continuing to stir until a dough is formed.
Add oatmeal and chocolate chips. Stir well; then drop spoonfuls onto a greased baking sheet, leaving about 2 inches between each cookie. Bake for 11–14 minutes.
Let cool on the baking sheet for 1–2 minutes, then remove and finish cool on wire racks.
Chewy Versus Hard
When making cookies for toddlers, try to bake them on the soft side (rather than hard and crunchy). Don't overdo it on the baking powder or baking soda, since those ingredients tend to make cookies more cake-like. Don't overcook; burning is a sure way to crisp a cookie. For really soft cookies, try using corn syrup instead of sugar.
