Easy enough to make on a weeknight and just right for bringing the kids in to cook with you, this oatmeal chocolate chip cookie recipe is just the kind of treat families bond over.
My friends and family pick on me a lot because of my lack of interest in actually eating dessert. Sure I’ll bake it all day, but when it comes time to actually indulge I’m just not that into it.
Growing up on the farm my mom was kind of sugar-conscious I guess you could say. We had ice cream and treats occasionally, but constant snacking on sweet junk just wasn’t part of our lives and it still isn’t today.
Give my brother and I the option between a Snickers or an apple and I can guarantee you what we will choose.
I’m constantly amazed at the way people eat dessert in this area of the country. First, you get a WHOLE plate of food. Then you come back for a second segmented Styrofoam plate and fill that WHOLE plate with desserts of all kinds. It’s insane, and a practice I just can’t get into.
But that doesn’t mean sweet things aren’t great–or a great big part of our lives. Today I was mixing these cookies for my daughter’s class and I got sad. Should cookie dough make you sad? Probably not. But it reminded me of home and my mom making these. I just love it when food can take you back to a good memory.
This oatmeal chocolate chip cookie recipe is a great staple because they don’t go flat thanks to the body added by the oatmeal, and they have this rich chewy flavor…it really is good ya’ll. Today I gave one to the propane delivery man when he filled our tank–it was still warm from the oven and I watched him sit in my driveway licking his fingers like a little kid. I giggled. Your family will love them just as much.
Oatmeal Chocolate Chip Cookies
Ingredients
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup vegetable shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 cups self rising flour
- 2 cups quick cooking oats
- 1 6 ounce bag chocolate chips
- 1 cup nuts of your choice optional
Instructions
- Preheat the oven to 375. Place your oven racks in the top and bottom 1/3 of the oven.
- In a large bowl mix the eggs, butter, shortening and sugars with a spoon until well blended.
- Add flour, oats, chocolate chips and nuts if using and stir well.
- Drop by teaspoons on to a lightly greased cookie sheet, spacing them about 2 inches apart.
- Bake 12-14 minutes until the edges are golden brown, rotating the pans from top rack to the lower rack halfway through the baking time.
Regan says
I baked for 12 min and the bottoms are almost burnt, and they are dry. I’ve never baked with self rising flour before so not sure if that’s why or not. Going to bake next batch 10 min and see if that helps. Maybe turn my oven to 350 as well.
Rachel Ballard says
Hey Regan, Yeah that’s a bummer! One thing to remember is that no recipe can give you the exact back time because every oven’s temperatures are different. Even if I set mine to 350 and yours to 350 and we put a thermometer in them, some of them can run up to 50 degrees hotter or cooler so the best rule of thumb with any baking recipe is to start checking your cookies about 5 minutes early and take them out just when the edges start to get brown. Also if you used a dark cookie sheet or a black one, you’ll burn your cookies faster because the dark color absorbs so much more heat. Just some tips that may help you in the future! –Rachel
Melissa Clemens says
I was eating oatmeal made with fruit the other day and wondered what it would taste like as a cookie. Do you think your recipe would be good if I added fruit instead of chocolate chips?
Rachel Ballard says
Oh absolutely Melissa! I think they’d be great–you’d want to do dried fruit of course so they don’t mess up the cookies with too much moisture, but dried cherries, cranberries, and a few nuts in there would be great too. Let me know if you make them. I’d love to hear how they turn out. –Rachel
Michelle says
Hi how many eggs?
Rachel Ballard says
Hey Michelle–It’s 2 and I’ve updated the recipe to reflect that. Sorry! I think I’ve had some problems with technical stuff causing ingredients to disappear. :/ But it’s all fixed now! I hope you make them and enjoy them as much as we do. –Rachel
Michelle says
Thanx so much, getting ready to make them now
Rachel Ballard says
One of my favorites!
Suzanne says
Can you use all purpose flour
Rachel Ballard says
Hey Suzanne,
I wouldn’t without adding the leavener. I’m sure you know, but the only difference between self rising and all purpose is that the leavening agents (like baking powder and salt)have been added…now, if you only have all purpose, you could add baking powder to the recipe and probably get the same result. The ratio is about 1 1/2 teaspoons of baking powder per cup of all purpose flour and you can consider adding a small pinch of salt per cup of flour as well, but that’s not as important.
I wouldn’t suggest using all purpose without any baking powder unless you want to eat a brick. 🙂
Karen says
YUM! They look so delicious! 🙂
Rachel Ballard says
Thank you Karen! I hope you love them. 🙂
Brooke says
YUM! These look so good Rachel! And the kids could even help make them 🙂 gonna have to try this recipe for sure!
Rachel Ballard says
My kids always help me make them Brooke. They are really good–I hope you like them!