Mary'S Chocolate Chip Oatmeal Cookies
Chewy chocolate chip oatmeal cookies with rich vanilla flavor, perfect for satisfying sweet cravings and ideal for cookie lovers of all ages.
Ingredients
Instructions
- Cream shortening until soft.
- Add sugars (dark brown sugar and sugar) one at a time and cream well.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla extract.
- Sift together flour, salt, and baking soda.
- Gradually add the sifted dry ingredients to the creamed mixture.
- Stir in chocolate chips.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake at 350°F (175°C) for about 7 minutes until golden brown.
Tips & Substitutions
For a chewier texture, consider using old-fashioned oats instead of quick oats. If you're out of shortening, you can substitute it with an equal amount of unsalted butter. For a deeper flavor, try adding a pinch of cinnamon to the dry ingredients. Be sure not to overbake, as cookies will continue to firm up after being removed from the oven. For more variations, check out Super Wheat Germ Cookies.
Serving Suggestions
These cookies are perfect for an afternoon snack or dessert. Serve them warm with a glass of milk, or pair them with a scoop of vanilla ice cream for an indulgent treat. They also make a delightful addition to lunchboxes or as a sweet offering for gatherings. For a tasty breakfast twist, consider serving alongside Chocolate Chip Pecan Waffles.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag, where they can last for up to three months. To reheat, simply microwave for a few seconds or warm in the oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Chocolate Chip Oatmeal Cookies contains roughly 41 calories, with 1g protein, 5g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 835mg per serving (36% 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 up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, this may slightly change the texture, making the cookies denser.
What can I substitute for chocolate chips?
If you prefer a different flavor, you can substitute chocolate chips with raisins or chopped nuts. For a fun twist, try using butterscotch or peanut butter chips instead—this will add a unique flavor to your cookies.
How can I make these cookies vegan?
To make these cookies vegan, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes), and use a plant-based shortening or coconut oil in place of regular shortening. Be sure to choose dairy-free chocolate chips as well.
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).