Chocolate Oatmeal Chews
Chocolate Oatmeal Chews are rich, chewy treats combining chocolate, oats, and vanilla, perfect for chocolate lovers seeking a quick, homemade dessert with a delightful texture.
Ingredients
Instructions
- Melt the chocolate chips and stir in shortening and salt.
- Mix eggs and sugar until well combined.
- Add the melted chocolate mixture to the egg and sugar mixture.
- Stir in oats and vanilla until well mixed.
- Drop spoonfuls onto a greased cookie sheet.
- Bake at 375°F for 8 minutes, watching carefully not to overbake.
Tips & Substitutions
For a richer flavor, try using a mix of dark and semi-sweet chocolate chips. If you want to reduce calories, substitute half of the shortening with unsweetened applesauce. Ensure the eggs are at room temperature for better incorporation. If you prefer a chewier texture, increase the oats slightly. Remember to check the cookies around the 7-minute mark to avoid overbaking.
Serving Suggestions
These cookies are delightful on their own but can be enhanced with a scoop of vanilla ice cream on top for an indulgent dessert. They pair beautifully with a glass of cold milk or a warm cup of coffee. For a fun twist, serve them alongside Butterscotch Dip for dipping or drizzle some melted chocolate on top for added sweetness.
Storage & Reheating
Store leftover Chocolate Oatmeal Chews in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. To enjoy them warm, reheat in the microwave for about 10 seconds or in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Oatmeal Chews contains roughly 784 calories, with 12g protein, 62g carbohydrates, and 47g fat. It is an excellent source of iron (62% of the Daily Value), vitamin A (32% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1890mg per serving (82% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, using butter may result in a slightly different texture, making the cookies a bit more crisp. If you prefer a softer cookie, consider using half butter and half shortening to achieve a balance.
What can I add for extra flavor?
You can enhance the flavor of these cookies by adding a teaspoon of vanilla extract or a sprinkle of cinnamon. Chopped nuts, such as walnuts or pecans, can also add a delightful crunch. For a fun twist, try incorporating dried fruit like cranberries or raisins.
How do I prevent the cookies from spreading too much?
To prevent spreading, chill the dough for at least 30 minutes before baking. This helps solidify the fats, leading to thicker cookies. Additionally, make sure your baking sheet is properly greased or lined with parchment paper to provide a non-stick surface.
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).