I have a lot of requests from my friends for this chocolate chip cookie recipe, so here's to sharing the love:
1 c. shortening (I use Spectrum's nonhydrogenated, no Trans Fat)
3/4 c. brown sugar
3/4 c. white sugar (I use organic, or I substitute brown sugar)
3 large eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 c. regular oats--not quick (Whole Foods bulk are best, Quaker is not bad)
2 c. white whole wheat flour (or if not available, 1 c. whole wheat, 1 c. white)
8 oz. dark chocolate chips (like Ghiradelli bittersweet, 55% or higher cacoa)
1/2 c. chopped walnuts or pecans
Preheat oven to 350 degrees. Cream shortening and sugar. Mix in eggs. Add remaining ingredients and mix well. Drop by spoonfuls on ungreased cookie sheet (I use a baking stone) and bake 10-12 mins.
It's all about having the right ingredients, not substitutes. The dark chocolate is a magic mood-mender, and the Trans Fat-free shortening makes for a smaller serving of guilt.
**Update: I make this recipe wheat-free by using spelt flour and bumping the eggs down to two (large, not extra-large).**