Chocolate Chip Oatmeal Cookies(From An Old Oatmeal Box)
Chewy, chocolate chip oatmeal cookies with rich cocoa and nutty crunch, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Cream Crisco and sugars together until well blended.
- Add eggs and vanilla, then mix thoroughly.
- In a separate bowl, combine flour, cocoa, salt, and soda.
- Gradually add dry ingredients to the creamed mixture, mixing well.
- Add hot water, oats, chocolate chips, and nuts, then stir until evenly incorporated.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until golden.
- Cool on wire racks before serving.
Tips & Substitutions
For a chewier cookie, use old-fashioned rolled oats instead of quick oats. If you want to reduce calories, substitute half the Crisco with unsweetened applesauce. Adding a pinch of cinnamon can enhance the flavor, and for a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure your ingredients are at room temperature for easier mixing.
Serving Suggestions
These chocolate chip oatmeal cookies pair beautifully with a glass of cold milk or a warm cup of coffee. Serve them as a delightful treat after meals or as a snack for gatherings. They are also fantastic alongside a scoop of vanilla ice cream for a delicious dessert. For a full meal experience, think about serving them with Tortilla Vegetable Roll-Ups for a well-rounded snack platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator, where they can last for up to two weeks. You can also freeze the baked cookies for up to three months. To reheat, pop them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a couple of minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Oatmeal Cookies(From An Old Oatmeal Box) contains roughly 283 calories, with 8g protein, 37g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and iron (22% of the Daily Value), and a good source of potassium and protein. It also contributes 8g of dietary fiber toward your daily target.
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 butter instead of Crisco?
Yes, you can substitute butter for Crisco in this recipe. Use the same amount, but keep in mind that butter will yield a slightly different texture and flavor. The cookies may spread a bit more, so you might want to chill the dough for 30 minutes before baking to help them hold their shape.
What can I use in place of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will keep the cookies moist. Another option is to use a commercial egg replacer, following the package instructions for the equivalent of two eggs.
How can I make these cookies more chocolatey?
To increase the chocolate flavor, you can add an extra 1/4 cup of cocoa powder to the batter or incorporate chocolate chunks along with the chocolate chips. Using dark chocolate chips instead of semi-sweet can also give a richer taste, perfect for chocolate lovers.
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).