Oatmeal Chocolate Chip Cookie Recipe
Delight in these hearty oatmeal chocolate chip cookies, combining chewy oats, rich chocolate, and nuts for a timeless treat suitable for all ages and occasions.
Ingredients
- 1 cup white sugar
- 1 cup packed brown sugar ⓘ
- 1/2 cup shortening (Crisco) ⓘ
- 1/2 cup real butter ⓘ
- 2 large eggs ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/2 teaspoon walnut or almond extract (optional) ⓘ
- 2 cups flour ⓘ
- 2 cups old fashioned oatmeal
- 1 cup semi-sweet chocolate chips ⓘ
- 1 cup walnuts, slightly chopped ⓘ
Instructions
- Cream together the white sugar, brown sugar, shortening, butter, eggs, salt, baking soda, vanilla extract, and optional walnut or almond extract.
- Gradually add the flour and mix until well combined.
- Stir in the oatmeal, chocolate chips, and chopped walnuts.
- Drop spoonfuls of the dough onto a cookie sheet.
- Bake at 350°F (175°C) for 12 to 15 minutes until golden brown.
Tips & Substitutions
For a chewier cookie, consider adding an extra egg yolk. You can replace half of the butter with applesauce for a healthier option, or use coconut oil instead of shortening. If you prefer a nut-free version, simply omit the walnuts and increase the amount of chocolate chips. Ensure your oven is preheated for even baking.
Serving Suggestions
These oatmeal chocolate chip cookies are perfect served warm with a glass of milk or a scoop of vanilla ice cream. They also pair nicely with a cup of coffee or tea. For a delightful treat, consider serving them alongside Spicy Chili Toast for a sweet and savory combination.
Storage & Reheating
Allow cookies to cool completely before storing them in an airtight container at room temperature. They can last up to a week. For longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to three months. To reheat, simply warm them in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Chocolate Chip Cookie Recipe contains roughly 296 calories, with 1g protein, 33g carbohydrates, and 16g fat.
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 old-fashioned oats?
Yes, you can use quick oats, but the texture of the cookies may be slightly different. Old-fashioned oats provide a chewier bite, while quick oats will result in a softer cookie. Adjust the baking time if necessary to ensure they don't become too dry.
What can I use instead of walnuts?
If you're allergic to walnuts or simply prefer not to use them, you can substitute with pecans or omit them entirely. You might also try adding dried fruits like cranberries or raisins for a different flavor profile. The cookies will still be delicious without the nuts.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly soft in the center. They will continue to firm up as they cool. If you're unsure, it's better to take them out a bit early than to overbake them.
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).