Big Milk Chocolate Chip Oatmeal Cookies

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Cream together:

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*3/4 cup granulated White Sugar

*1 cup Brown Sugar, packed

*2/3 cup Butter Flavored Shortening

*2/3 cup Butter, melted (1/2 stick plus almost 3 tablespoons)

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Wet ingredients:

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*1 Egg

*1 Egg Yolk

*2 tablespoons Milk

*2 teaspoons Vanilla Extract

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Dry ingredients:

*3 cups Bread Flour, sifted

*1/2 cups Quick Oats, slightly blended/chopped

*1/4 teaspoon Kosher Salt

*1 teaspoon Baking Soda

*1 1/2 teaspoon Baking Powder

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Hand mix into made cookie dough:

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*2 cups Large Milk Chocolate Chips

*Directions:

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In a stand mixer with paddle attachment on medium-low, cream together the sugar, brown sugar, shortening and butter. Mix until light and fluffy in color (1-2 minutes).

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Add one egg at a time on medium speed. Then add the milk and vanilla extract.

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Sift in a bowl the bread flour, baking soda, baking powder and kosher salt.

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Slowly add the flour mixture in thirds to the wet-creamed mixture along with the quick oats. Mix just until combined scrapping the sides of the bowl at least once.

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Stir in the milk chocolate chips and cover or wrap the dough and refrigerate at least two hours or overnight.

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Scoop cookies (we used 18/8 (#2) cookie scoop or disher #16 ) onto a Silpat covered baking sheet or parchment paper. Bake the Cookies in the oven for about 10 minutes in a preheated oven 350*F.

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Makes 4 and 1/2 dozen

Enjoy!
Lindy