Oatmeal Toll House Cookies
Chewy, chocolate chip oatmeal cookies with a hint of vanilla and nuts, perfect for satisfying sweet cravings and suitable for all cookie lovers.
Ingredients
Instructions
- Cream shortening and sugars together until well blended.
- Add eggs, hot water, and vanilla; beat until smooth.
- Add soda and salt; stir to combine.
- Stir in oatmeal until evenly distributed.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 375°F (190°C) for about 12 minutes or until they raise back when touched.
Tips & Substitutions
For a chewier cookie, consider using old-fashioned oats instead of quick oats. You can substitute half of the shortening with unsweetened applesauce for a healthier twist. If you prefer a nut-free version, simply omit the nuts or replace them with additional chocolate bits. Make sure to not overbake the cookies; they should be slightly soft in the center when you take them out.
Serving Suggestions
These oatmeal Toll House cookies are perfect as a standalone treat or served alongside a glass of cold milk. For a delightful dessert experience, pair them with a scoop of vanilla ice cream or serve them warm with a drizzle of chocolate sauce. They also make a great addition to a dessert platter featuring American recipes like Marsha'S Cheesecake.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh, you can also freeze them by placing them in a zip-top bag; they will last up to three months. To enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Toll House Cookies contains roughly 1851 calories, with 18g protein, 228g carbohydrates, and 92g fat. It is an excellent source of iron (87% of the Daily Value), vitamin A (43% of the Daily Value), and protein (35% of the Daily Value). Note that it is relatively high in sodium, at 1898mg per serving (83% 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 whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50/50 blend of whole wheat and all-purpose flour to maintain a chewy texture while adding some health benefits.
How can I make these cookies gluten-free?
To make gluten-free oatmeal cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your oats are certified gluten-free, as regular oats may be cross-contaminated with gluten during processing.
What can I add for extra flavor?
Consider adding a teaspoon of cinnamon or nutmeg for an aromatic twist. You can also mix in dried fruits like cranberries or raisins for added sweetness and texture, or even swap out chocolate bits for white chocolate for a different flavor profile.
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).