Oatmeal adds chewy texture and amazing flavor to these chocolate chip cookies. The cookie recipe includes shortening, but I often use butter or half butter and half shortening. The cookies will spread more if you use butter, but if you chill the dough they might not spread quite as much.
Recipe Variations
- Nuts: Add 1 cup of chopped pecans, walnuts, macadamia nuts, or pistachios.
- Chips: Replace the semisweet chips with milk chocolate chips, toffee chips, or white chocolate chips.
How to Store Chocolate Chip Cookies
Store the cookies in an airtight container or food storage bag at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
PrintOatmeal Chocolate Chip Cookies
Try these irresistible oatmeal chocolate chip cookies with a chewy texture and a variety of customization options.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5 to 6 dozen 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 cup shortening (or butter)
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 2 cups uncooked quick oats
Instructions
- Heat the oven to 350 F and line baking sheets with parchment paper.
- Beat the shortening and sugars in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs and vanilla.
- Combine the flour, salt, and baking soda in a separate bowl and whisk to blend. Add the the butter and sugar, mixture, and mix on low speed until blended. Fold in the chocolate chips and oats.
- Drop the cookie dough by rounded teaspoonfuls (or tablespoon) onto the prepared baking sheets and bake for 9 to 11 minutes or until set.
- Cool on racks.
