Big Chewy Chocolate Chip Oatmeal Cookies

I found the base of this recipe on line. A woman named "PANTHERA" (I know.) modified a recipe from a woman named Beatrice, then I took suggestions from the comments, made those changes, and a couple more of my own. I'm not exactly sure whose recipe it is now. But, I assure you, it's a good one.

Preheat your oven to 350.

Mix, in a stand mixer until very light and fluffy:

3/4 c. butter, softened

1/4 c. Crisco

1 c. packed brown sugar

1/2 c. white sugar

Add, and mix until very pale:

2 eggs

2 t. vanilla

Add, and mix until barely mixed:

1 1/4 c. all-purpose flour

1/2 c. spelt or white wheat flour (or whole wheat or just more all-purpose flour)

1 t. baking soda

1 t. salt

Scrape down sides and mix in by hand:

3 c. oats (I used half quick cooking and half regular, rolled oats)

1 c. chocolate chips

1/2 c. mini chocolate chips

Chill dough for at least two hours, the longer the better. Six hours was very good.

Spoon rounded tablespoonfuls onto ungreased cookie sheets with ample room for spreading. Work quickly and get those cookies in the oven whiles the dough is still cold. Bake for 12-13 minutes. The cookies should be golden around the edge and nice and soft in the middle.  Yields about 40 cookies.

Warning: If you make these on a Sunday then go to Washington, D.C. Monday through Wednesday, you will be disappointed to find these nearly GONE when you return.

West Virginia Whoopie Pies

These cookies are created from my Grandma Eulie's Ginger Cream cookies and her cream cheese frosting.  The lemon zest is my addition.

Mix well:

1/2 c. sugar

1 egg

1/3 c. oleo (I use butter)

1/2 c. water

1/2 c. "Grandma's" brand molasses

Stir in:

2 c. all-purpose flour

1 t. ginger

1 t. cinnamon

1/2 t. nutmeg

1/2 t. cloves

1/2 t. salt

1/2 t. baking soda

Cover and refrigerate for one hour.

Drop 2 inches apart on a cookie sheet covered in parchment paper. Consistency in size is important since these will form the halves of the pies that need to "match up." I use a small scoop with a release.

Bake 7-8 minutes in a 400 degree oven. Cool. Spread one half the cookies with frosting and top with the other half. Store between waxed paper in an airtight container. BETTER ON SECOND DAY!

Frosting (and I totally wing it so these are approximations):

1/8 c. butter

1/8 c. cream cheese

2 c. powdered sugar

1 t. vanilla

1 t. milk, adjust for consistency

lemon zest to taste