Some of my first Christmas memories are tied to these chocolate chip cookies. Every December, my parents and I made several dozen cookies for our church’s Hanging of the Greens service. My parents taught me how to bake on those Saturday afternoons. This recipe is how I learned to measure, chop, melt, and mix. Rachel and I only make these cookies during the Christmas season, and I am beyond excited to share this family tradition with Owen as he gets older.
— Zach Graves
Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup firmly packed brown sugar
1 egg (use two for less crumbly cookies)
2 teaspoons vanilla extract
3 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 cup regular oats, uncooked
1 cup crispy rice cereal
1 (12oz) package semisweet chocolate morsels
3/4 cup of chopped pecans
Instructions
- Cream butter and oil; gradually add sugars, beating at medium speed on an electric mixer. Add egg and vanilla, mixing well.
- Combine flour, salt, baking soda, and cream of tartar; gradually add to creamed mixture, mixing well. Stir in oats and remaining ingredients.
- Drop dough onto greased cookie sheets. Bake at 375 for 10 to 12 minutes. Cool on wire racks. Yield: 10 dozen
