I don't say this lightly. These cookies are it. They are the perfect texture. They are sweet, nutty, chocolatey and equally as spectacular after they have cooled. They are PERFECT dunked in a cup of coffee. PERFECT I TELL YOU!Grandma Swisher had this recipe. Grandma was my maternal grandmother. She could cook like a baws. Unfortunately, she didn't pass the skills on to her daughter and I had to learn it all over from scratch. But this recipe. She had it forever. I assume she got it from her mother, who appears to have been something of a baker. These cookies are so spectacular because they are crisp and chewy at the same time.
There's a couple of tips you need to know. Don't overcook them. Let them cool for about 4 minutes on the cookie sheet before moving them to a cooling rack. (Otherwise, they will fall apart on you.) Try to keep from eating all the dough. Try to keep from eating all the cookies straight out of the oven. Try to control yourself.
Oh hell. It's useless.
Ingredients & Directions:
1.5 cup AP flour1 t baking soda
1/2 t salt
Mix together and set aside.
In your mixing bowl, combine
1 cup butter flavored Crisco (which thankfully comes in a convenient 1 cup serving size these days)
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs, unbeaten
1 t vanilla
1 t hot water
Cream ingredients until well combined.
Add the dry ingredients. Mix well. Then, add:
2 cup Old Fashion oats (must be slow cook)
12 oz. pkg of Nestle's chocolate chips
1 cup chopped walnuts (not optional!)
Mix until homogeneous. Bake at 350F for 8-10 minutes. Cookies are done when they are only just beginning to show some brown on the top. At first, you'll think they are undercooked. They are not. If you don't believe me, make a batch, let them cool and then try one before baking any more.
Take them in the vicinity of your favorite suitors and wait for the marriage proposals to start flooding in.
