Do you want the good news or the bad news first?
I like to start out in the depths of despair and then end up hanging the moon. So in the interest of breaking you down before miraculously building you back up again, I shall start with the less-than-perfect nutritional information for this recipe. These are NOT low fat, low calorie or low sugar cookies. Wait! STAY!!
Quickly....before the shackles of nutritional depression take permanent hold, let me share with you the good news about this recipe. And then you shall love me once again. Swears.
First of all, by using the Pythagorean Theorem and Newton's Law of Gravity, I have established that these cookies are 80% whole grain. Don't hold me to my calculations or take me to court over it however. Do your own homework but for the love of Mike, do NOT use pi in the equation at any time or you'll screw up the nutritional info entirely (it's because of the crust, you know.)
Secondly, the use of dark and bittersweet chocolate makes these cookies high in flavoniods. I don't make these words up folks, I promise. Why would I use a word that sounds like a second-cousin-once-removed from hemorrhoids? But I digress. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries. Have I reassured you that these cookies are OK to eat? I hope so, because they're mighty tasty.
Chewy Tri-Chocolate Oatmeal Cookies (makes about 6 dozen)
1 1/2 cups butter-flavored vegetable shortening (I used butter-flavored Crisco)
2 2/3 cups (packed) light brown sugar
4 large eggs, beaten
2 tsp vanilla
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 tsp baking soda
1 tsp salt
3 1/2 cups oatmeal
8 oz. bittersweet chocolate, grated
8 oz. semi-sweet chocolate chips
8 oz. milk chocolate chunks
Preheat oven to 350 degrees.
In medium bowl, combine flours, baking soda and salt. Set aside.
In large mixing bowl, beat shortening and brown sugar until light and fluffy. Beat in eggs and vanilla. Scrape down beaters. Beat in the flour mixture. Slowly add in the oatmeal on lowest setting. Stir in all the chocolate by hand.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 10-12 minutes. Remove from oven and allow to cool on baking sheets for a minute or two before removing to a cooling rack to cool completely.
P.S. Thanks for hanging in there with me. It felt REALLY REALLY good to bake and blog today.
3 hours ago