Oatmeal Chocolate Chip Cookies

I find it hard to eat just one of these Oatmeal Chocolate Chip Cookies. They are chewy, chocolatey and one of my favorites.

The secret to making these is to use premium dark chocolate chips (I used Callebaut Belgian dark chocolate chips but I also like Fred Meyer Private Selection Dark Chocolate Chunks) and a hearty dose of sea salt which in my opinion makes just about every sweet so much better.

This is a quick recipe to make and something I often find myself throwing together last minute.


Oatmeal Chocolate Chip Cookies
(makes 4 dozen cookies)

1/2 cup shortening
1/2 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
3 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 1/4  teaspoon sea salt
4 3/4 cups old fashioned oatmeal
2 cups dark chocolate chips

Preheat the oven to 350 degrees. In a large bowl cream together the shortening, butter, sugars and vanilla.  Add the eggs, baking soda and salt. Mix well. Add the flour and mix again. Finally stir in the oatmeal and chocolate chips.

Scoop 1-inch balls and place 1-inch apart on lightly greased or parchment-lined sheetpans. Bake for 10 to 12 minutes or until golden brown.

Let the cookies cool a bit on the sheetpan before transferring them to cooling racks.

Chocolate Chip Oatmeal Cookies

If you need a last minute crowd pleasing treat, these Chocolate Chip Oatmeal Cookies are just the thing to make.

The recipe calls for shortening instead of butter which makes a chewier cookie which is what I prefer. If you want a crisper cookie you could substitute half of the shortening for butter.

A good dose of sea salt and using premium dark chocolate chips (I use Callebaut) are what makes these cookies really stand out.

Only one bowl is needed to mix them up and in no time you'll have fresh baked cookies and the best smelling house on the block. The recipe makes five dozen 2-inch cookies.

Chocolate Chip Oatmeal Cookies
(makes 5 dozen cookies)

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon sea salt
4 cups old fashioned oatmeal
2 cups dark chocolate chips

Preheat the oven to 350 degrees.

In a large bowl cream together the shortening, sugars and vanilla.  Add the eggs, baking soda and salt. Mix well. Add the flour and mix again.

Adding the flour.

Mixing in the flour.

Finally stir in the oatmeal and chocolate chips.

Add the oatmeal and dark chocolate chips.

After stirring, the dough is ready to scoop.

Scoop 1-inch balls and place 2-inchs apart on lightly greased or parchment lined sheetpans. Bake for 10 to 12 minutes or until golden brown.

Cookies that are ready to bake.

Let the cookies cool a bit on the sheetpan before transferring them to cooling racks.

Mmmmm warm cookies!

Chewy Oatmeal, Coconut And Dark Chocolate Cookies

 The only way I could think of making my favorite recipe for oatmeal coconut cookies any better was to add dark chocolate chunks, so that's what I did recently and now there's no going back to the original.

These chewy cookies are downright addictive. One batch makes three dozen so be sure you have a plan of how your are going to share them before you make them. If not, you'll be in danger of eating way too many.


Chewy Oatmeal, Coconut And Dark Chocolate Cookies
(makes 3 dozen)

1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 cup granulated sugar
1 1/2 cups dark brown sugar, loosely packed
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda
2 1/4 teaspoons sea salt
2 1/2 cups flour
2 cups sweetened flaked coconut
2 1/2 cups old fashioned rolled oats
1 12 oz package dark chocolate chips

Preheat oven to 350 degrees.

Whip together the butter and the shortening. Add the sugars and the vanilla and cream until light and smooth. Add the eggs and beat again.

Add the salt, baking soda and baking powder and mix well. Add the flour and mix until thoroughly combined. Stir in the coconut and oatmeal until evenly distributed. Finally, stir in the chocolate.

Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets. Leave at least 2-inches between cookies. Use your hand to slightly flatten the balls.

Bake for 10 to 13 minutes or until golden brown. Let the cookies cool for 5 minutes before removing to place on a cooling rack.