Triple Chip Cookies

1. Preheat the oven to 350 degrees F. Brush baking sheets lightly with vegetable oil or spray with a cooking spray.
2. Combine flour, kosher salt and baking soda on waxed paper.
3. Beat together shortening, packed brown sugar, white sugar and vanilla extract in a large bowl with an electric mixer until creamy. Add eggs and beat until light and fluffy.
4. Gradually beat in flour mixture. Stir in oats and then 4 cups of chips.
5. Drop batter by rounded teaspoonfuls onto baking sheets. Bake for 8-10 minutes or till golden brown.
6. Cool cookies on sheets for 2 minutes. Place cookies on wire racks to cool completely.

A few notes:

1. Experiment with the percentage of bread flour. I got the idea from Alton Brown’s “The Chewy” cookie recipe. The bread flour creates a chewy, more substantial cookie.
2. Use kosher rather than regular table salt. It improves the texture.
3. I prefer using shortening to butter (GASP!). The cookie doesn’t fall as much after cooling.
4. Blend the oats in 1-cup batches. Don’t dump 4 cups of oats in your blender, it will take forever.
5. Now, the chips: use whatever kinds you want. My favorites cookies included 2 cups jumbo semi-sweet chocolate, 1 cup white chocolate and either 1 cup peanut butter or butterscotch chips.
6. I had the best results when by taking the cookies out just before they were golden brown. I do better by feeling the firmness of the cookies rather than by looking at color. Remember, they’ll continue to cook on the cookie sheets for a bit.
7. I don’t add nuts to this recipe because I like the focus to be on the flavors of the chips. But that’s just me.