Martha’s Chocolate Chip Cookies

This is for a large batch of cookies made in a 5 quart or larger electric mixer bowl.  You can also easily make half a batch.

4 cups all purpose flour

5 cups oatmeal – old fashioned or 1 minute (not instant).  Grind

      in a blender until no more flakes but not powder, a little

      texture is best.  Measure the oatmeal before grinding.

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

After blending the oatmeal in 2 or 3 batches, thoroughly stir together all these dry ingredients in a large bowl.  Set aside.

2 cups sugar

2 cups light brown sugar

1 cup butter, softened

1 cup butter flavored Crisco

Cream together on a medium speed in a large electric mixer bowl with a paddle attachment.  Run one more minute after you think it is thoroughly combined.

4 eggs – 2 large, 2 extra large

3 teaspoons vanilla extract

Add the eggs one at a time while beating the mixture.  Pour in the vanilla and combine.

Stop the mixer and pour in about ¼ of the reserved flour mixture.  Run the mixer on slow.  Repeat until all the flour is combined in the cookie dough.  Remove from the mixer stand.  Using a sturdy spoon, stir in 24 oz. chocolate chips (4 cups).  I prefer 2 cups semi-sweet chips and 2 cups dark chocolate.  Add 2 or 3 cups chopped nuts if desired.

Preheat the oven to 350 degrees.  Drop by spoonful (walnut size) on ungreased cookie sheet.  Bake about 9 minutes.  Remove from the oven and let them set for about 2 minutes on the cookie sheet then place the cookies on a wire rack.  Yum!

This recipe is very forgivable.  You can refrigerate the dough after finishing and will last maybe 2 days in the refrigerator.  It freezes very well.  Spread a log of dough on wax paper, roll it up and place in a zip lock bag (remember to put the date on your bag).  Will keep 2 or 3 months max.