Oatmeal Wheat Chocolate Chip Cookies

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This is the chocolate chip cookie recipe I use. It is based on the "Everybody-Loves-Chocolate-Chip Cookies" recipe in the Better Homes and Gardens Cookies for Kids cookbook. I added instant oats to the recipe and replaced part of the white flour with wheat flour. I think the wheat flour and oats give the cookies a nutty flavor even if there are no nuts in the cookies. I always use butter when I make these cookies.

For variety, use a different type of baking chip or a combination of chips. On Saturday, I made a regular batch for my daughter to share with her winter guard team. I used semi-sweet chocolate chips, chopped up Wilton Candy Cane Colorburst Melts, and Holiday Mint M&M's. in the batch I sent to my son who is taking the first part of the CPA exam on Friday,

This recipe make about 4 dozen 2" cookies or 3 dozen 3" cookies. Note the different bake times in the recipe.

Brown Sugar

Brown sugar should be firmly packed in the cup when measuring it.

Pinch

A pinch is just a little bit or about 1/8 a teaspoon

Ingredients

1/2	Cup	Butter, 1 stick
1/2	Cup	Vegetable shortening
1	Cup	Brown sugar
1/2	Cup	Sugar
2		Eggs
1 1/2	Tsps	Vanilla
1	Tsp	Baking soda
	Pinch	Salt
1/2	Cup	Instant oats
1	Cup	Wheat flour
1 1/2	Cups	White flour
1	Cup	Chocolate chips
1/2	Cup	Nuts, chopped, or extra chocolate chips

Directions

1. Preheat oven to 375 degrees.
2. Using an electric mixer, cream together butter, shortening, brown sugar, and sugar. Beat until light and fluffy.
3. Add eggs and vanilla. Beat until blended.
4. Add pinch of salt, baking soda, and oats to creamed mixture. Mix well.
5. Mix in wheat flour.
6. Mix in white flour.
7. Batter is stiff. Stir in chocolate chips and nuts by hand.
   
8. For 2" cookies, rolls balls about 1 1/4" in diameter and place on baking sheets. For 3" cookies, roll balls about 1 1/2" in diameter. I bake 12 cookies on a AirBake cookie sheet.
   
9. Bake 2" cookies about 10-12 minutes and 3" cookies, 12-14 minutes.
10. Immediately remove from pan.