Alright then. I've never made oatmeal cookies before, but I'm willing to give it a go. I've never been a big fan of oatmeal cookies and for that I blame the ubiquitous raisin. Since I was making them and my friend had requested no raisins I had a good feeling about the cookies.
I selected the The Best Cookie of 1900-1910 Oatmeal Drop Cookies from my Betty Crocker Cookie Book with of course various modifications by me.
1/2 cup shorteningThe cookies were scrumptious. Moist and chewy with a wonderful depth of flavor from the molasses and the chocolate. They were a big hit with the family and they are almost gone. I think the only reason any are left is that I made brownies a few days earlier. Oh and all the candy from Halloween too. I will definitely be making these again.
1 1/4 cup sugar
1/3 cup molasses
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups rolled oats
1 1/4 cup chocolate chips*
(*original recipe called for 1/2 cup chopped nuts and 1 cup raisins instead of the chocolate chips. I dislike both and my friend requested oatmeal chocolate chip)
Heat oven to 400 F
Mix shortening, sugar, eggs, and molasses thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend in. Stir in oats and chocolate chips (or raisins and nuts if you go that way). Drop dough by rounded teaspoonfuls about 2" apart on a lightly greased baking sheet (oops I forgot to do that and it really wasn't a problem). Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack and then enjoy!