Oatmeal Chocolate Chippers
Chewy oatmeal chocolate chip cookies with a rich chocolate and nut combination, perfect for satisfying sweet cravings and enjoyed by all age groups. Easy to customize and bake.
Ingredients
Instructions
- Thoroughly cream together the shortening, sugar, and brown sugar.
- Add eggs and beat well.
- Sift together the flour, baking powder, and salt.
- Add the flour mixture to the creamed mixture and mix well.
- Stir in oats, chopped nuts, and chocolate chips.
- If desired, chill dough for easy handling.
- Shape dough into balls.
- Place on ungreased cookie sheet and flatten balls with the bottom of a sugar-coated glass.
- Bake for 8 to 10 minutes at 375°F.
Tips & Substitutions
For a chewier texture, consider using old-fashioned rolled oats instead of quick oats. You can substitute half of the shortening with unsweetened applesauce for a lighter version. If you're out of nuts, try adding shredded coconut or sunflower seeds instead. Make sure to use a good quality chocolate chip for the best flavor in these oatmeal chocolate chippers.
Serving Suggestions
These oatmeal chocolate chippers are great on their own but can be served alongside a glass of cold milk for a classic pairing. They also pair beautifully with Maple Dessert for a delightful dessert spread. For a fun twist, try adding a scoop of ice cream on top for a delicious treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies by placing them in a single layer in a freezer bag. To reheat, simply pop them in a microwave for a few seconds or warm them in an oven at 350°F for a few minutes until they are soft.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Chocolate Chippers contains roughly 319 calories, with 5g protein, 42g carbohydrates, and 16g fat. It is an excellent source of iron (33% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 485mg per serving (21% 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 will give the cookies a slightly different texture and flavor, resulting in a richer taste. Just make sure to use the same amount of butter as the shortening.
What can I use instead of eggs for a vegan version?
To make this recipe vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together while keeping the cookies moist.
How can I make these cookies more chocolatey?
For a more chocolatey flavor, you can increase the amount of chocolate chips to 2 cups. Additionally, you can add 1/4 cup of cocoa powder to the flour mixture for a chocolate oatmeal cookie variation. Just be mindful to adjust the flour accordingly to maintain the right consistency.
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).