Best Oatmeal Chocolate Chip Cookies
Submitted by tails
Classic oatmeal chocolate chip cookies with rolled oats and shortening for guaranteed soft, chewy texture. Simple ingredients make 36 golden cookies in under 40 minutes.
YIELD
36 servingsPREP
25 minCOOK
10 minREADY
40 minSometimes the best cookie is the simplest one, and these oatmeal chocolate chip classics prove it.
Shortening (not butter) keeps them reliably soft and chewy, while old-fashioned rolled oats add hearty texture and a hint of nuttiness. Chocolate chips melt into pockets of sweetness throughout, and the whole thing comes together in one bowl without any fuss.
Ten minutes in the oven and they emerge golden-brown with slightly crisp edges giving way to chewy centers that stay soft for days.
Pro Tips
- Beat shortening and sugars until truly fluffy (3-4 minutes) for lighter cookies
- Use old-fashioned rolled oats, not instant, for proper texture
- Brush baking sheets lightly with oil instead of heavy greasing
- Cool on sheets 2 minutes before moving to prevent breaking
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Brush baking sheets lightly with vegetable oil.
Combine flour, salt and baking soda on waxed paper.
Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy.
Add eggs and beat until light and fluffy. Gradually beat in flour mixture.
Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets.
Bake in 350℉ (180℃) oven for 8 to 10 minutes or until golden.
Cool cookies on sheets for 2 minutes.
Remove to wire racks to cool completely.
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