Crunchy Oatmeal Chocolate Chip Cookies

Here is Ethan reaching with all his might for the delicious cookies.

So tell me.  What is your perfect chocolate chip cookie like?  Is it crispy on the edge, but soft and chewy on the inside?  Perhaps it's also warm with some melted chocolate chips?  That would be my perfect chocolate chip cookie.  But this recipe is a totally different kind of chocolate chip cookie.  These cookies are super crispy from the outside to the inside.  And guess what?  They're actually really good!  And it has oatmeal in it.  Oatmeal is supposed to make everything healthier, right?  ;)

Crunchy Oatmeal Chocolate Chip Cookies

From Cookie Madness

2 cups sifted flour (238 grams)

1 tsp baking powder (5 ml)

1 tsp baking soda (5 ml)

1/2 tsp salt (2 ml)

1 cup shortening (208 grams)

1 cup brown sugar, packed (220 grams)

1 cup granulated sugar (196 grams)

2 large eggs

1 tsp vanilla (5 ml)

2 cups quick-cooking oats (200 grams)

12 oz package semisweet chocolate chips (336 grams)

1/2 cup chopped toasted nuts (walnuts or pecans) (56 grams)

Sift together pre-sifted flour, baking powder, baking soda and salt; set aside.

Cream shortening and sugars in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well. Blend in vanilla.

Gradually stir dry ingredients into creamed mixture. Stir in oats, chocolate and nuts. Drop mixture by teaspoonfuls or shape into 1 inch balls and place about 2 inches apart, on parchment lined baking sheets.

Bake in 350 degree F (180 degree C) oven 12-15 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 6 dozen.