# Need chocolate chip cookie recipe **URL:** \ **Category:** Cafe Society\ **Created:** [August 12, 2005, 9:03pm UTC](https://boards.straightdope.com/t/need-chocolate-chip-cookie-recipe/316780 "2005-08-12T21:03:42Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![mazinger\_z](https://avatars.discourse-cdn.com/v4/letter/m/5f9b8f/32.png) [@mazinger\_z](https://boards.straightdope.com/u/mazinger_z)\ **Post date:** [August 12, 2005, 9:03pm UTC](https://boards.straightdope.com/t/need-chocolate-chip-cookie-recipe/316780/1 "2005-08-12T21:03:42Z")
Help! I just moved and I lost my favorite recipe. I’m trying to impress this girl, but I can’t, for the life of me, remember the exact recipe. A google search has listed more recipes that I can shake a stick at, but I have no idea which it is, or if it’s even good. Here’s what I remember: 1 1/2 cup rolled oats 1 cup(?) buttermilk Those were the only two ingredients which made it stand out. They were really soft cookies, but had a firm texture to it (does that make sense?) They felt solid-ish, but once you bit into them, they were really soft and chewy. Any good recipes? ---
**Author:** ![Scott\_Plaid](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Scott\_Plaid](https://boards.straightdope.com/u/Scott_Plaid)\ **Post date:** [August 13, 2005, 3:08am UTC](https://boards.straightdope.com/t/need-chocolate-chip-cookie-recipe/316780/2 "2005-08-13T03:08:02Z")
Well, I can’t tell exactly how these taste, or the texture, but t\here are to recipes for cookies. Neither are chocolate chip cookies. However, simply add chips to the recipe, not add raisins, and viola! [QUOTE=Helen] OATMEAL DROP COOKIES 1 1/2 cups Flour; 1/4 tsp. Salt; 1 tsp. Baking Soda; 1 tsp. Cinnamon; 1/2 cup Shortening; 1 cup Sugar; 1 Egg; 1 1/2 cups Oatmeal; 2/3 cup Buttermilk; 1/2 cup Chopped Nuts; 1 cup Raisins (plumped) Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients and add to mixture alternately with buttermilk. Stir in oatmeal, raisins and nuts. Drop by spoonfuls onto greased cookie sheet and bake at 350 until done. QUOTE] [Linky](http://www.ssimicro.com/~xlindag/recipe8%20-%20Cookies.htm). ---
**Author:** ![mazinger\_z](https://avatars.discourse-cdn.com/v4/letter/m/5f9b8f/32.png) [@mazinger\_z](https://boards.straightdope.com/u/mazinger_z)\ **Post date:** [August 13, 2005, 8:47pm UTC](https://boards.straightdope.com/t/need-chocolate-chip-cookie-recipe/316780/3 "2005-08-13T20:47:06Z")
Hmmm…that seems familiar, except for the raisins and the shortening. [What is shortening, btw?] What’s up with this board? Are chocolate chip cookies that big of a kept secret? ---
**Author:** ![Scott\_Plaid](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Scott\_Plaid](https://boards.straightdope.com/u/Scott_Plaid)\ **Post date:** [August 13, 2005, 8:55pm UTC](https://boards.straightdope.com/t/need-chocolate-chip-cookie-recipe/316780/4 "2005-08-13T20:55:51Z")
> [@mazinger\_z](#): > > [What is shortening, btw?] You smear it on your skin, and it makes you shorter. 😃 But really, when I think shortening, I think Crisco, however, > [@Wiki](#): > > Shortening is a fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a “short” texture (as in shortbread). Shortening can be made from animal fat (lard), but is more commonly a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. Crisco, a popular brand, was first produced in 1911. Oh, and judging from one of my current threads, cookies are simply not a taboo subject. Perhaps “What’s up with this board” is that people want to give a proper answer. However, in order to give a proper answer, one must first try the recipe and see if it qualifies as “feeling solid-ish, but once you bit into them, they were really soft and chewy.” I know I didn’t. Perhaps as we are speaking, someone is preparing the recipe to see if it qualifies. Have you tried?