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Alice's Oatmeal Chocolate Chip Cookies

Alice's Oatmeal Chocolate Chip Cookies

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Submitted by tommy TD

Alice’s oatmeal chocolate chip cookies with brown sugar, cinnamon, nutmeg, oats, chocolate chips, and chopped pecans. Soft, spice-warmed cookies with crisp edges and chewy centers.

YIELD

36 servings

PREP

15 min

COOK

15 min

READY

40 min

Alice’s oatmeal chocolate chip cookies take the standard oatmeal-chocolate combo and add cinnamon and nutmeg for warmth. The result lands between an oatmeal raisin and a chocolate chip cookie: chewy from the oats, chocolatey from the chips, and spiced just enough to feel like fall in any season. Vegetable shortening keeps them tender and stable, while brown sugar gives those signature caramel notes.

Shortening is the choice that surprises people. Modern recipes almost always call for butter, but shortening produces a softer, more cake-like cookie that doesn’t spread as aggressively as butter-based ones. The cookies stay tall and tender for days instead of going crisp and brittle.

The spice ratio is the move that elevates these. A teaspoon of cinnamon and a quarter teaspoon of nutmeg add warmth without crossing into spice-cookie territory. Skip them and you’ve got a generic oatmeal cookie; double them and the chocolate gets buried.

Use old-fashioned rolled oats, not instant or quick-cooking. Old-fashioned oats keep their shape and give the cookie its hearty bite. Quick oats dissolve into the dough and you lose the oat texture entirely.

Don’t overbake. Pull the cookies when the edges are set but the centers still look slightly underdone. They’ll firm up dramatically as they cool on the sheet, and that brief carryover cooking is what gives you chewy centers instead of hard, crunchy ones.

Pro Tips

  • Toast the pecans on a sheet pan for 7 minutes at 350°F (175°C) before chopping. Untoasted pecans taste raw against the rich brown sugar dough.
  • Chill the dough for 30 minutes before scooping if it feels too soft. Cold dough holds its shape and produces taller cookies.
  • Use a quality chocolate. The chips are a major flavor component and supermarket house brands taste waxy in comparison.

Variations

  • Swap pecans for walnuts or skip nuts entirely for a nut-free version.
  • Use half butter and half shortening for a slight buttery upgrade while keeping the soft texture.
  • Add ½ cup of dried cranberries or raisins along with the chocolate chips for a more complex flavor profile.

Ingredients

1 237
¾ 3.8
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
¾ 177
1 ⅓ 315
CUPS ML BROWN SUGAR *
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML OATMEAL
1 237
CUP ML CHOCOLATE CHIP *
½ 118
CUP ML PECANS
chopped

Directions

Sift together first 5 ingredients in mixing bowl.

Add shortening, brown sugar, eggs and vanilla and beat until smooth.

Stir in oatmeal, chocolate chips and pecans.

Drop onto greased baking pan and bake at 350℉ (180℃) for 12 to 15 minutes .

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 314 38% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 434mg 18%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 19%
Sugars g
Protein 20g
Vitamin A 3% Vitamin C 1%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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