A simple, tasty cookie.
| Servings: | 42 |
| Yield: | 7 dozen |
Ingredients
- 1 cup shortening
- ¾ cup packed brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups rolled oats
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
- Combine the baking soda, salt and flour and stir into creamed mixture
- Add oatmeal and chocolate chips and stir until well blended.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 91 mg |
| Sugars | 12 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have to keep looking for recipes… this is it!
My go to recipe for oatmeal chocolate chip cookies! Just what I was looking for!
Fantastic! Very crispy, so not for the soft and chewy fan. I added some chopped walnuts. My favorite recipe for Oatmeal chocolate chip cookies!!
I followed the directions except I added 1 teaspoon vanilla. The cookies are a weird texture. Not chewy. Taste like too much sugar. It sure if I did something wrong, but I’ve been baking a long time….
Exceptional!! Thank you fir the recipe!
It was yummy and a hit with my family! I will definitely be saving this recipe for the future. After reading other reviewers notes, I decided to follow Islandmom20’s lead and add in: – 1/2 cup of quick oats – 1 teaspoon of vanilla – 1 teaspoon of cinnamon. – I also used only 1/2 teaspoon of salt
Great cookies love them
I changed the recipe slightly to my own taste as I never use shortening or margarine. I substituted butter and added in the following ingredients, 2 tsp vanilla, and 1 tsp cinnamon. The cinnamon changed the cookie to have a nice flavor in my opinion
Tool Elizras advice added 1 tsp vanilla. Cooked 10 mins let them sit on the sheet pan for 5 minutes. Also thought they were a little flat tasting. Maybe next time I’d try a dash of cinnamon. I also added a cup of walnuts. I like the recipe because it had a little less sugar than other recipes.
Great cookies!
I replaced peanut chip it’s for the chocolate chips……delicious. They disappeared overnight
Great texture! Crispy outside chewy middle. But I find it didn’t taste like oatmeal cookies. I used Coconut shortening… and couldn’t decide if it’s that or because I used 1 min oats? Or do the chocolate chips overpower them ? Maybe my mind thinks it should be raisins?
Not a good recipe for me as I like thicker, fluffier cookies. I added extra flour so they would raise more I think maybe too much butter in the recipe. They are greasier and thinner that I like.
Cooks fast, 12 minutes for most is done. Added walnuts and the cookies came out wonderful. Only problem, you can’t eat just one, or four
Very tasty! I added the vanilla as most suggested and raisins!
I personally like my oatmeal cookies to have a little more texture. The rolled oats made for a fairly smooth cookie. I will try with steel cut next time. Very tasty in any case.
Very good cookie. Of course I made changes, most of which wouldn’t affect the quality of the recipe on the whole. I used butter instead of shortening but kept all quantities of ingredients the same. I added a cup of dried cranberries to make my husband happy. Since these were for his office cookie swap, I wanted them bigger than usual, so I used an ice-cream scoop to make big dough balls for big cookies. I baked for 12 minutes, sprinkled the top with cinnamon-sugar mixture, then finished the 15 minute cook time. I chilled the dough for 10 minutes before the first batch, then put the dough back into the fridge during cooking and cooling between bakes. I ended up with 27 cookies. They didn’t get flat at all — between chilling the dough and not using a hot baking pan, they maintained a suitable thickness, soft and chewy texture, and a “just right” sense.
The recipe is great and easy. I followed it exactly. Then for my personal taste I added two teaspoons of vanilla and about 1 1/2 cups of crushed pecans. I give the original recipe and my additions 5 stars.
This was a great quick recipe, however, I decided to add about a teaspoon of vanilla. Just adds a nice complete cookie flavour.
I use exactly the ingredients and proportions from the recipe except the recipe doesn’t specify old fashioned or quick, so I use quick. I use Spectrum organic shortening. I cook them in a good toaster oven with a cookie setting for 7 minutes at 330 degrees, convection. My family and all our friends are always asking me for more. It makes about 4 1/2 dozen cookies using a 1.2 Tbs portion #50 cookie scoop. I cook about a dozen, then scoop put the rest on parchment paper – 6 in a row, roll ’em up and twist the ends closed. I put those in a plastic bag and put them in the fridge (or freezer). Anytime we want cookies we take them out of the fridge, start pre-heating the oven, put the parchment paper down on a cookie sheet, separate the cookies, and bake right on the parchment. By the time the oven is pre-heated, the dough is warm enough to cook. They come out good as fresh. GREAT recipe! Thanks!
I exchanged 1/2 of shortening with 1/2 c butter and added 1tsp of vanilla!!!