Spicy Oatmeal Chocolate chip cookies

Today's recipe is a guest post from one of our daughters, who has apprenticed with Cris in cookie making from an early age. It features several of Cris's hints and techniques which make a huge difference in the final tasty crisp-chewy-gooey outcome.

1/2 C butter
1/2 C margarine
1C brown sugar
1 C white sugar
2 eggs
1 tsp vanilla

2 c all purpose flour
2 1/2 C oats
1 tsp baking soda
1 tsp baking powder
1 tsp corn starch
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
2 cups semi sweet chocolate chips (basically one whole bag)

cream fats and sugars really well. Mix in eggs and vanilla. Mix together dry ingredients separately. slowly add in dry ingredients to wet ingredients about 1/2 C at a time. Make sure to mix in chocolate chips really well they can get stuck to the bottom of the bowl sometimes. Your stand mixer will struggle but it’s Ok. Your dough should be stiff and not stick to the sides of the bowl.

Scoop into balls about 2Tbsp in size and bake at 350 F. bake for around 11 minutes for a slightly under baked cookie and 13 for slightly more baked. Both times give you a crispy top but 13 minutes more crispy. Give them a few hard whacks on the counter to make the centres drop, and let them cool.

The whacking on the counter and the cornstarch is what makes them chewy!! I like them with lots of cinnamon and spice but could always take that out. I ~usually~ like baking with only butter but i think doing half and half butter and margarine makes them softer the next day and there’s no difference in taste to me.

Could always sub out chocolate chips for raisins but personally I really think chocolate is tastier. Take out the spice and add 2/3 C craisins and 2/3 C white chocolate chips would probably be good. Keep in the spice and add shredded coconut would also be good probably. I think they’d be nice with a mix of chocolate chips and chopped pecans.