Chocolate Chip Oatmeal Cookies
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*1 and 1/2 All-purpose Flour
*1 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
*3/4 cup Butter, room temperature
*1/4 cup Butter Flavored Shortening
*3/4 cup Brown Sugar
*1/4 cup Granulated Sugar
*3 tablespoon Honey
*1 large Egg
*1 Egg Yolk
*1 tablespoon Vanilla Extract
*1 and 1/2 cups Old Fashion Oats
*1 and 1/2 cups Quick Oats
*2 Cups Chocolate Chips, Dark or Milk Chocolate
*2 ounces Chocolate Hershey Bars, chopped or broken into small pieces (optional)
Dry Ingredients:
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In a bowl using a sifter, sift together the flour and baking soda and set.
Creamed Ingredients:
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Cream together in a stand mixer with paddle attachment, on medium low speed the; Butter, brown sugar, honey and granulated sugar.
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Add to the creamed mixture the vanilla extract, sea salt and add eggs one at a time until combined.
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Slowly add the dry ingredients to the creamed mixture until combined. Then add the oatmeal and stir in the chocolate chips and chocolate pieces.
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Refrigerate the dough for at least 2 hours or overnight for a softer cookie.
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Use a cookie scoop or spoon cookie dough onto a cookie sheet 1-2 tablespoon size scoop balls of cookie dough onto a Silpat covered 1/2 baking sheet.
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Bake the cookies in a 350* pre-heated oven for 9-10 minutes. Allow the cookies to cool on the cookie sheet before removing. Be careful not to over bake.
Enjoy!
Lindy
