I'm the type of person that when I see something I want, I usually HAVE to have it. Like right then. This is especially true when it comes to kitchen/baking utensils and gadgets.
I. Love. Them.
Okay, addicted may be more of an accurate description. So, with that said, you can imagine my kitchen drawers. Yes, they are packed with kitchen gadgets, but sadly, not with all that I own. I still have totes (yes, that is plural) that contain kitchen utensils and gadgets that I have not been able to use for years because of my limited space in an apartment kitchen. But I digress, right?
Now, of course there are some things that I have only used a couple of times and then put them way back in the cabinet or in said totes. Whoopie pie pans are the perfect example of this. I HAD to have these whoopie pie pans several years ago when I had whoopie pie fever. I used them once. I didn't like how the cakes looked when they came out of the pan. I like to scoop out my whoopie pie batter by hand, so I never used these pans again.
I've seen deep dish cookies all over Pinterest and I wanted to try them. I also assisted in making some with my good friend, Leah, over at So How's It Taste? a while back. I thought a type of oatmeal cookie would be good because since the oatmeal is hearty, it would hold up better to being "deep dish". While these cookies were good, they were too crispy crunchy for my taste. I like my oatmeal cookies kind of soft and chewy. Either way, I thought this was an excellent use of my seldom used kitchen item.
Deep Dish Oatmeal Chocolate Chip Cookies
Recipe slightly adapted from Crisco
3/4 cup Crisco Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
1 egg, large
1/3 cup milk
1 1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
2 cups chocolate chip cookies
Preheat the oven to 350. Coat your whoopie pie pans** generously with non-stick cooking spray.
Cream the shortening, brown sugar, egg, milk and vanilla in a large bowl at medium speed of an electric mixer until well blended.
Combine the flour, baking soda, salt, and cinnamon in a small bowl. Add to the shortening mixture at low speed until smooth. Stir in the oats and chocolate chips.
Place a heaping tablespoon of dough into each whoopie pie well and lightly press dough evenly into pan.
Bake for 9-12 minutes. Allow the cookies to cool in the pan for about 10 minutes. Loosen the edges with a knife and carefully remove from the pan, transferring to a wire rack to continue cooling.
This recipe made around 3 dozen deep dish cookies for me.
**Of course, you don't need a whoopie pie pan to make these cookies. You can use your regular parchment or Sil-pat lined baking sheet, placing each tablespoon of dough about 3 inches apart. Of course, they won't be deep dish, but they will be equally delicious. :-)