First off, you start by creaming the butter, shortening, and sugars until light and fluffy, about 5 minutes. I know its seems like a long time but definitely do it. It will look like this:
Mmmm...ain't it purty?
Add the eggs one at a time then add the vanilla and lemon juice. Combine the flour, oats, baking soda and salt. Add to creamed mixture and mix well. Stir in chocolate chips and pecans.
So, this makes a big batch and a spoonful or two won't be missed from the bowl. It's all about quality control. It is this same commitment to quality that requires me to have a warm cookie straight out of the oven. I also need to try one once they have cooled off..you know.. just to make sure the texture is right. This cookie making is serious business!
Now, time to get them on the cookie sheet. I use parchment paper on my cookie sheet, but it's not a must. You will use a 1/4 cup cookie dough for each cookie.
Yep..1/4 cup. I only manage to get 6 on my cookie sheet at a time. *Did you notice my Tupperware measuring cup? From the set that I got at my wedding shower 18 years ago. Thanks Mary Anna!
Since these will just be a blob, you will want to pat them down a little so that they cook evenly and if you just poke them some, then they will look more homemade.
Okay, into the oven they go...350 for 10-12 minutes. Just until the edges start to brown. In this house, an overdone, crunchy cookie is not welcome!
Once they are done, let them cool in the pan for 2 minutes and then transfer them to a cooling rack. Then get a big glass of milk and enjoy!
Monster Chip Cookies
1 cup shortening
1/2 cup butter, softened
1 -1/3 cups sugar
1 cup packed brown sugar
3 tsp vanilla extract
1 tsp lemon juice
3 cups all-purpose flour
1/2 cup quick-cooking oats
2 tsp baking soda
1- 1/2 tsp salt
1 (12oz) pkg semi-sweet chocolate chips
1 (12oz) pkg milk chocolate chips
2 cups chopped pecans
In a mixing bowl, cream shortening, butter and sugars until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each. Add vanilla and lemon juice. Combine flour, oats, baking soda and salt. Add to creamed mixture; mix well. Stir in chips and nuts. Drop by 1/4 cupfulls 3 in. apart onto lightly greased baking sheets (or parchment lined). Bake at 350 for 10-12 minutes or until lightly browned on edges and center is set. Cool for 2 minutes before removing to wire racks. Yield: about 28 cookies.