Modified Toll House Cookies

This is from the most stained page in my cookbook.  The formula below is the result of a months-long quest for the Perfect Chocolate Chip Cookie.  As yesterday was the first day of school I normally would have made a batch of these for Isaac to come home to, but he baked a double recipe only a few days ago and even took some in his lunch.  He's quite the cookie-monster when it comes to whipping up a batch of cookies!

½ C butter + ½ C Crisco

¾ C white sugar

¾ C brown sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda +1 tsp. baking powder

1 tsp. salt

2 ¼ C flour

½ C to ¾ C dry oatmeal

1 12 oz. package semi-sweet Chocolate chips

1 C chopped nuts, pecans or walnuts (optional)

In the order given, beat together the ingredients, adding one at a time and beating well.  The secret to these is to really beat them in order to incorporate the ingredients well, but also to add some air; use a mixer, your arm won't last!  When you get to the chips and nuts, fold them in.  Place on a cookie sheet in heaping tablespoonfuls, with 2” between.  Bake in a preheated 375 oven for 9-11 minutes, until golden.

I usually double this, there’s always somebody to share them with!

{Variation: substitute crispy M& M’s for the chips- Yum!}