From Georgia Annis
These cookies are “famous” because I’ve been making them since elementary school – yikes! Fifty years, now. Everyone loves receiving them and asks for Georgia’s chocolate chip cookies. They are a perfect combination of soft and crispy.
4-3/4 c. all-purpose flour
2 t. each baking soda and sea salt
1/3 c. old-fashioned oatmeal flakes
1 c. unsalted butter, room temperature
1 c. vegetable shortening
2 c. sugar
1 c. packed brown sugar
4 large eggs, room temperature
4 t. vanilla extract
2 c. dark chocolate chips (can substitute milk or white chocolate chips)
1 c. toasted pecan or walnut pieces, coarsely chopped
1 c. dried cranberries (optional)
Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, baking soda, salt, and oatmeal flakes. Set aside. In a standing mixer that is fitted with a paddle attachment, or in a bowl using a hand-held mixer, cream together the butter, shortening, sugars, eggs, and vanilla. Beat until fluffy. Scrape down the bowl as needed.
Combine the dry ingredients with the butter mixture and mix until well combined. Stir in the chocolate chips, nuts and cranberries, if using them. Spoon the dough in about 1 tablespoon-sized scoops onto the baking sheets, making sure to leave a 1-1/2 -inch space around each cookie to allow for spreading. Bake for 11 to 13 minutes.
Remove the cookies from the oven and, using a flexible spatula, transfer them to a rack to cool and set. Makes 6 dozen.