Oatmeal Chocolate Chip Cookies
Indulge in the delightful combination of oats and chocolate with these Oatmeal Chocolate Chip Cookies. Soft and chewy, they offer a perfect balance of sweetness from brown sugar and the rich chocolate chips. Ideal for family gatherings or a cozy evening treat, these cookies are a crowd-pleaser for all ages.
Ingredients
Instructions
- Beat butter flavored shortening and brown sugar until creamy.
- Add eggs, milk, and vanilla and beat well.
- Add flour, baking soda, and salt.
- Mix well. On an ungreased cookie sheet, drop by tablespoonful.
- Bake at 375° for 10 to 12 minutes.
- Cool one minute before removing from cookie sheet.
- Cool completely on a cooling rack.
Tips & Substitutions
For a chewier cookie, add an extra 1/4 cup of oatmeal. If you prefer a more intense chocolate flavor, consider using dark chocolate chips instead of semi-sweet. You can substitute half of the shortening with unsalted butter for a richer taste. Additionally, adding a pinch of cinnamon can elevate the flavor profile. Make sure to use quick oats for a better texture.
Serving Suggestions
These oatmeal chocolate chip cookies are perfect for an afternoon snack or dessert. Serve them warm with a glass of milk or alongside a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with Dirty Pudding for a delightful dessert spread. You can also enjoy them as part of a dessert platter at gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them soft, you can place a slice of bread in the container. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag. Reheat in the microwave for a few seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Chocolate Chip Cookies contains roughly 534 calories, with 6g protein, 39g carbohydrates, and 37g fat. It is a good source of protein (11% of the Daily Value) and iron (11% 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 rolled oats instead of quick oats?
Yes, you can use rolled oats, but the texture will be slightly different. Rolled oats will create a heartier cookie, which some might prefer. However, if you want a softer and chewier cookie, quick oats are recommended.
What can I use instead of butter flavored shortening?
You can substitute butter flavored shortening with an equal amount of unsalted butter or coconut oil. If using butter, ensure it’s softened for easier mixing. This will give your cookies a rich flavor, but the texture may vary slightly.
Can I omit the nuts if I have allergies?
Absolutely! You can simply leave out the nuts if there are allergies. The cookies will still be delicious without them. Alternatively, you could replace them with seeds like sunflower or pumpkin seeds for added crunch without the allergy risk.
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).