Chocolate Chip Cookies With Oatmeal
Chewy and hearty oatmeal chocolate chip cookies with nuts, perfect for satisfying sweet cravings and offering a delightful combination of textures and flavors.
Ingredients
Instructions
- Sift flour once before measuring, then sift with soda and salt.
- Cream shortening until soft.
- Add sugar gradually, creaming until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Add hot water to creamed mixture, then sifted dry ingredients.
- Add nuts, chocolate chips, oatmeal, and vanilla; mix well.
- Drop by teaspoonfuls on a greased cookie sheet.
- Bake in a 375°F oven about 8 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. You can also use quick oats instead of rolled oats for a slightly different texture. If you prefer a nut-free version, simply omit the nutmeats. Make sure to let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack to ensure they hold their shape, similar to Duncan'S Sensational Chocolate Chip Cookies.
Serving Suggestions
These chocolate chip cookies pair beautifully with a glass of cold milk or a warm cup of coffee. For an indulgent treat, try serving them with a scoop of vanilla ice cream for a delicious cookie sundae. They also make a great addition to dessert platters alongside treats like Aunt Nema'S Cream Candy or Simple Vanilla Pudding.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply microwave for a few seconds or warm in the oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Cookies With Oatmeal contains roughly 1854 calories, with 30g protein, 225g carbohydrates, and 100g fat. It is an excellent source of protein (61% of the Daily Value), iron (57% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 2368mg per serving (103% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it will give the cookies a denser texture. If you want to maintain a softer cookie, consider using half whole wheat and half all-purpose flour.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to cook slightly after being removed from the oven, so it's best to take them out when they look just a bit underbaked.
Can I add other mix-ins like dried fruit or coconut?
Absolutely! Feel free to customize the recipe by adding dried fruits like cranberries or raisins, or shredded coconut. Just be mindful of the total volume of mix-ins to ensure the dough maintains the right consistency.
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).