Cleo's Chocolate Chip Cookies

What? I'm updating this blog? It's been around nine months since I've done so... I guess pregnancy made cooking a little less fun for me. Even if no one else is reading this blog, I still use it for a repository of my recipes and frequent it often so it's good to have, even if it's rarely updated.

"Who is Cleo?" you might ask. To be honest, I really have no idea. This is not a recipe Bryan and I grew up eating. When I was in college my sister made these cookies from a cookbook of her husband's family recipes. I immediately fell in love with them and no chocolate chip recipe I have made since has ever compared. Well, I got a couple of sweet cookie scoops and a KitchenAid Splash Shield for my birthday and I had a hankering for my favorite type of cookie so I decided it was the perfect time to blog again. See below for full recipe. Here's what you'll need:

First things first, the recipe states to measure 3/4 C. oil and add a 1/4 C. of shortening. I usually just do this step altogether in my glass measuring cup to save a bowl. I just kind of use a fork and mix it together. It's gross and ugly but it works.

Mix the sugar into the brown sugar.

Mix the sugar and the oil together and cream until light.

Add the eggs and vanilla and beat again until mixed.

Mix the baking soda, baking powder and salt into 2 C. flour. Add it to the wet mixture and beat until combined.

At this point, I switch out my whisk in the KitchenAid for the cookie paddle. If you're just using a bowl and a mixer, at this point I'd mix with a spoon instead, as it gets really thick. You're going to add the remaining 2 C. of flour and the 1 C. of oatmeal. I attach my splash shield now to keep flour from flying everywhere.

Lastly, add your chocolate chips (and any nuts or anything else you'd like in it) and beat one last time until all the chips are fully incorporated. The recipe calls for a package of chocolate chips but since I get the huge package from Costco I found that a package is about 2 C.

I forgot to take this picture before I put them in the oven, but spoon about a tablespoon worth of cookie dough onto your cookie sheet and keep them well spaced apart. 1 and a half to two inches, maybe? I just eyeball it. From the picture below you can see sometimes I still don't get them far enough apart but it's no big deal. These are cookies that aren't made for ornamentation.

I've learned not to count too much on cooking times when making this and that is the difference between really good cookies and not so great ones. They won't really look done when they are done, they'll still look puffed up like this. The recipe states to cook them at 350 degrees for 12-13 minutes. It depends on your oven-- gas, electric, convection, make, year,  etc. These I cooked on convect bake (325 degrees rather than 350) for about 10 minutes. What you need to watch for is for the edges of the cookie to just start to become golden. You do not want these to brown too much or they won't be that good.

Okay, allow these babies to cool on their cookie sheet for 10 minutes before moving them. I honestly like them even more when they've cooled off all the way. They are so soft and chewy and delicious for days and days later and they make so many! The amount pictured above plus maybe 8-10. I really ought to have counted the end result, sorry!

Ingredients:

1/4 C. shortening
3/4 C. oil
1 1/2 C. white sugar
1 1/2 C. brown sugar
4 eggs
2 tsp. vanilla
4 C. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. salt
1 C. oatmeal
1 pkg. or 2 C. chocolate chips

1. Measure 3/4 C. oil and add 1/4 C. shortening.
2. Mix sugar into brown sugar.
3. Beat the sugar and oil mixtures together and cream until light.
4. Add the eggs and vanilla and beat again until mixed.
5. Mix baking soda, baking powder and salt into 2 C. flour.
6. Add flour mixture to wet mixture and beat until combined.
7. Add remaining 2 C. flour and 1 C. oatmeal-- mix with a spoon or cookie paddle at this point.
8. Add chocolate chips and mix until fully incorporated. 
9. Bake at 350 degrees for 12-13 minutes (or before-- just until the edges are golden-- do not overbake!)
10. Take them out and let them cool 10 minutes before moving them.