Cinnamony and soft, these cookies are easy to pack for a picnic or bag lunch.
½ cup (1 stick) unsalted butter, softened
½ cup shortening
1 cup sugar
1 cup light brown sugar
1 Tablespoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 Tablespoon cinnamon
2 cups old-fashioned rolled oats, ground into a fine powder using a blender or food processor
2 cups semi-sweet chocolate chunks
Preheat the oven to 375°F. Combine the butter, shortening and sugars in a large bowl and cream together using an electric mixer. Mix in eggs and vanilla. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry mixture to the creamed mixture; then add the ground oats. (The mixture will be very thick). Stir in the chocolate chunks. Drop the cookie dough onto parchment-lined cookie sheets and bake for approximately 10 minutes, depending on the size of the cookies. Makes about 3 dozen 3-inch cookies.