Oatmeal Chocolate Chip Cookies

This is a favorite, classic oatmeal-chocolate chip cookie that my MIL has made for years.  When my husband and I got married it wasn't long and he requested I learn to make this cookie.  Do you all ever get a little paper magazine in your newspaper called Relish.  It is a really great little supplement to the paper and in December's issue it had a professional cookie baker in it, Mary Carter.  She had the best tips on getting the greatest cookies out of a recipe.  One tip that stood out to me was to add a bit more flour to the recipe than it calls for to get a dense cookie that stands up tall.  I did a few of her tips for this recipe that I have made many, many times and it did make a nicer cookie. 

Here is the recipe:

Oatmeal-Chocolate Chip Cookies

1/3 cup butter or margarine, softened

1/3 cup oil (any vegetable oil)

1/2 cup sugar

1/2 cup light brown sugar, packed

1 egg

1 tsp. vanilla

1 1/2 cup flour (this time, I used the above baking tips and added 3-4 tbsp. more)

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup quick-cook oats

1 cup chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl add the butter, oil, sugar, and brown sugar and cream with an electric mixer.  Add the egg and vanilla, mix well.  Add the flour, soda, salt, and oats in a separate mixing bowl and combine.  Then mix the dry into the wet ingredients.  Add the chocolate chips and mix by hand until combined thoroughly.  Spoon out teaspoonfuls of dough on ungreased, insulated cookie sheets (can use parchment paper)  and 

cook for 8-10 minutes.  Take the cookies out when tan instead of golden and transfer the parchment paper with the cookies on it right to the counter to cool.  The parchment paper really helps when you take the cookies out at the tan baking stage.  Then the hot cookie doesn't fall apart as it cools undisturbed on the parchment paper.  It holds it's shape really well.  

Yield: around 24 cookies 

 Sherry