When my family moved from Texas to Michigan, we discovered that the weather was hot. We also discovered the joys of swimming to stay cool.
We swam at a nearby neighborhood pool, which was practically our own, as the neighborhood was still largely undeveloped. Sometimes, though, we went to a members’ from church and swam. Mr. and Mrs. Horn were nice enough to let us come swim in their pool. I don’t know how regularly we did so but I remember it clearly – probably in large part due to the fact that Mrs. Horn always had cookies for us when we were done swimming.
Her chocolate chip cookies were different than the ones Mom baked but also quite delicious. These are thinner, crisper and made with oats. The recipe doesn’t specify but I use old-fashioned. I’m sure quick oats would work, as well.
I remember walking in one day and seeing dozens of cookies spread out on Mrs. Horn’s counter upon newspaper to cool. This was how she cooled them. I was intrigued since that wasn’t how we did it.
Still, it seemed to work, and when I make her cookies, I cool them on newspaper, just like she did!
Ingredients:
2 3/4 cups flour
1 1/3 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 cup oats
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
Directions:
Cream shortening with sugars in mixer. Beat in eggs and vanilla. Add oats, baking soda and salt. Mix. Add in flour. Stir in chocolate chips.
Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees until done, but not browned, about 7 to 10 minutes.
Cool on newspaper, as Mrs. Horn always did, or on a traditional cooling rack. Store the cookies that you are not eating immediately in the freezer to preserve freshness.
For all the other chocolate recipes, click on the button image below to view the rest of the recipes from my 31 Days of Chocolate.
