Papa’s Famous Chocolate Chip Oatmeal Cookies


  • 1 Crisco Stick
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 & 1/2 cups flour
  • 1 tsp baking soda
  • 2 cups rolled oats
  • 2 cups chocolate chips

Makes 3 dozen

In the bowl of a stand mixer or with an electric hand mixer, cream together one stick of Crisco with both white sugar and brown sugar. When completely creamed, add the eggs and vanilla and mix by hand until thoroughly combined.

Combine the baking soda and flour in a separate bowl, slowly mix the flour mixture and the creamed sugar mixture together. DO NOT OVERMIX! Mix in the oats and chocolate chips and then refrigerate the cookie dough for at least 4 hours or overnight.

When you are ready to bake the cookies, roll the dough by hand into golf ball sized spheres. Place on a cookie sheet lined with a Silipat or parchment paper and bake in a 375 degree oven for 8-10 minutes or until golden brown.

Cookies should be stored at room temperature in an air tight container. You can also freeze the cookie dough balls prior to baking and store in the freezer in a Ziploc freezer bag. From freezer to oven, the cookies will take slightly longer to cook, approximately 10-12 minutes. Likewise, you can freeze the fully baked cookies in a freezer bag, just make sure to completely cool the cookies prior to freezing.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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