Chewy Oatmeal And Chocolate Chip Cookies
Chewy oatmeal and chocolate chip cookies offer a delightful blend of hearty oats, rich chocolate, and warm spices, perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Grease a cookie sheet.
- Combine butter flavored Crisco, brown sugar, egg, milk, and vanilla in a large bowl.
- Beat at medium speed with an electric mixer until well blended.
- In a separate bowl, combine oats, flour, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the creamed mixture at low speed, just until blended.
- Stir in chocolate chips and chopped walnuts.
Tips & Substitutions
For chewier cookies, ensure you don't overmix the dough after adding the dry ingredients. You can substitute the Crisco with unsalted butter if desired, but the texture may vary slightly. If you're looking for a nut-free option, simply omit the walnuts or replace them with additional chocolate chips for extra sweetness. For a fun twist, try adding a pinch of sea salt on top before baking.
Serving Suggestions
These cookies are perfect for an afternoon snack or as a dessert after a meal. Pair them with a glass of cold milk or warm coffee for a delicious treat. You can also serve them alongside a bowl of ice cream for an indulgent dessert. For a fun variety, consider serving them with Pink Lady(Gelatin Salad) for a colorful contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes to restore their chewy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chewy Oatmeal And Chocolate Chip Cookies contains roughly 352 calories, with 2g protein, 27g carbohydrates, and 23g fat. Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe, but the texture will be slightly different. Quick oats will result in a softer cookie, while rolled oats provide more chewiness and structure. If you prefer a chewier cookie, stick with rolled oats.
What can I substitute for the walnuts?
If you want to leave out the walnuts due to allergies or personal preference, you can replace them with additional chocolate chips, or use pecans for a different nut flavor. For a nut-free option, simply omit them altogether without affecting the overall taste.
How do I make the cookies softer?
To achieve softer cookies, try reducing the baking time by a minute or two, and ensure not to overbake them. Additionally, using more brown sugar than white sugar can help since brown sugar retains moisture better, resulting in a softer texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).