These oatmeal chocolate chip cookies really are the best I’ve ever tasted and very easy to make. They are moist and chewy, not crunchy.
This cookie recipe is perfect for adding chocolate chips, raisins, nuts and spices like cinnamon and nutmeg depending on your personal taste. Shall I attempt to convince you that because oatmeal is so high in both iron and fibre, they are actually healthy? I suppose that really they’re no worse for you than a bowl of oatmeal with brown sugar on top, so go for it: have a couple with your coffee or tea tomorrow at breakfast!
The original recipe comes from my beloved grandmother Katie. Gramma always had several different types of homemade cookies stashed away in the farmhouse freezer. One of my favourites were these oatmeal chocolate chip cookies. As kids (and even as adults) we knew exactly where to find them. Gramma always encouraged eating – I think to her, food was an expression of love, and that suits me just fine. What I wouldn’t give to sit with her again and enjoy tea and a homemade cookie in her big, bright kitchen. If you are lucky enough to still have your grandparents, treasure them. They are truly a gift.
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 tsp water
2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 1/2 cups flour
3 cups quick oats
1 cup chocolate chips
A Quick Note About Substitutions
There are many people who have dietary restrictions. This recipe is extremely easy to make vegan-friendly simply by using vegan margarine. You can also make Oatmeal Raisin Cookies by replacing the chocolate chips with a cup of raisins.
- In a large bowl, or in a stand mixer, combine both sugars, shortening, water and vanilla and beat well. Next add the eggs.
- Add salt, baking soda and flour and mix well.
- Add in oatmeal and mix thoroughly.
- Add chocolate chips and mix to incorporate.
- Drop by heaping teaspoonfuls onto parchment-lined baking sheets, greased baking sheets or silicone sheets, and flatten slightly.
- Bake in 350 °F (177 °C) oven for 10-12 minutes. When they come out of the oven they should look slightly undercooked with golden edges.
- Leave them on the tray for about 10 minutes to set before removing.
- Enjoy with a glass of milk!
Raisins, coconut and nuts also make wonderful additions to these cookies, either individually or all together. Feel free to play around with different combinations and quantities of these additions to make the cookies perfect for your tastebuds.
Chocolate chips, as are listed in this recipe are an obvious favourite, because frankly, who doesn’t love chocolate?
When I make them with raisins, I always add about 1 tsp of cinnamon to the dry ingredients to make them into oatmeal raisin cookies. Adding coconut also gives them a delightful flavour and you really can’t go wrong with the extra chewiness the shredded coconut will add. Another favourite addition has to be nuts. Walnuts and pecans are the two I would recommend, however, peanuts would also add some fun crunch and flavour.