Whole Wheat Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe.  It's adapted from an adapted recipe, so doesn't that make it my own?  On the outside, it looks like a normal cookie.  But once you taste it, it becomes an instant favorite.  I'm not even sure why.  It has more "bite" than other cookies, but it's otherwise like a normal recipe.  It's got a lovely outer crust and the inside is gooey.

The other reason it's my favorite?  Because I have done everything possible in the last 8 years of making these cookies to screw them up and haven't been able to (minus occasionally forgetting to take a batch out of the oven...).  Out of brown sugar? Use what sugar you have and they're still awesome.  Accidentally screw up the salt and leavening (and add baking powder as well)? Still an awesome cookie.  Out of oats? Still awesome.  Getting the picture?  I have made countless batches of them and have totally screwed up the recipe and I've never had a bad batch.  It's like a miracle cookie.

My plan is make these "Real Food-ified", but for now, here's the recipe.  From memory because the original adaptation has disappeared from the internet.  But I will save that frustration for another day.

Whole Wheat Chocolate Chip Cookies

1 stick of butter-flavored Crisco  (yes, this is the only, only hold Crisco has on me.  I otherwise refuse to eat the stuff.  But it makes such a good cookie!)
2 cups brown sugar
2 eggs
1 Tbsp vanilla
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 cup oats
1-2 cups chocolate chips

Preheat oven to 350*.  Cream together Crisco and brown sugar.  Mix on medium speed for 4-5 minutes until light and fluffy.  Add eggs one at a time, waiting until each is incorporated before moving on.  Add vanilla and mix well.
In a small bowl, mix together the flour, salt, and baking soda.  Reduce speed on mixer and add the flour mixture to the creamed sugar mixture slowly.  Then add the oats, slowly.  Add chocolate chips.
Scoop onto ungreased cookie sheet (a stone works best) in 1 tablespoon portions.  Bake 10-12 minutes or until lightly browned on the edges (don't overcook!).  Let cool for 5-8 minutes on the sheet the remove to cooling rack.

Just try to not eat the entire batch right out of the oven.  I dare you.