Many years ago, a coworker dropped an overstuffed egg carton on my desk. It was spilling over with eggs bigger than I’d ever seen.
“Ducks!”, he declared. And that started my love affair with using duck eggs in baking. The yolk has more fat (yaaaas), and the whites have more protein (unnnggghhh). This makes for a much richer, satiny cookie that also bakes up taller and stronger. I went searching for recipes with my dozen pieces of gold and found this gem from FoyUpdate. It’s fantastic and you should try it.
The original recipe used butter flavored Crisco which was a revelation for me. I grew up in the South, but not with Southern parents so Crisco was foreign to my palate. I started using it going forward, and my cookies are better for it.
While my grandmother wasn’t from the South, she did make a damn good cookie that leaned heavily on Heath Bar Brickle. I incorporated those along with some oatmeal to create my go to chocolate chip cookie recipe which is loosely based on the Toll House Recipe. Substitutions and changes are in line.
A note on butter – I recently made a double batch and found I only had 1 cup of Crisco, not the 2 required. I combined 1 cup of really soft butter with 1 cup of Crisco. The result was a much flatter cookie. I liked it, but it might not be your speed. In my quest to figure out why my cookie was flat, I stumbled upon The Food Lab’s ultimate guide to the chocolate chip cookie. They tested nearly every variable to see how it affected the final product. If you are interested in tweaking a cookie recipe, this is the definitive guide for what to do and has become a consistent reference for me.
2 1/4 cups all-purpose flour
3/4 cup Oatmeal
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks)
butterButter Flavored Crisco, softened and whipped in KitchenAid Mixer for a minimum of 5 minutes
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (if you have duck eggs, only one is necessary)
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
chopped nuts Gross. Nope. Sub out Heath Bar Bits
PREHEAT oven to 375° F.
COMBINE flour, oatmeal, baking soda and salt in small bowl. Beat
butter butter flavored Crisco on its own for 5+ minutes with a whisk attachment. Once it turns nearly white, add granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts Heath pieces. Adjust oatmeal and Heath pieces to taste. Drop by rounded tablespoon onto ungreased parchment lined baking sheets.
9 to 11 15-18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Transfer immediately to cool countertop by sliding parchment paper off pan and onto counter.