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 Coconut Cranberry Cookies

These chewy oatmeal cookies really hit the spot.

There is a tasty balance of salty and sweet and the coconut and cranberries add chewiness and flavor.

Once you taste them you might want to double the recipe to make a bigger batch.

Chewy Coconut Cranberry Cookies
(makes 3 dozen cookies)

2/3 cup shortening
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 tablespoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sweetened flaked coconut
3/4 cup dried cranberries
1 cup old fashioned rolled oats

Preheat oven to 350 degrees.

Cream together shortening, brown sugar and granulated sugar. Add vanilla and egg and mix well.

Add flour, salt, baking soda and baking powder. Mix well.

Stir in the oats, coconut and dried cranberries.

Drop by teaspoons onto ungreased baking sheets. Space them about 2 inches apart.

Bake for 8 to 10 minutes or until golden brown. Let the cookies cool on the sheetpans for 2 to 3 minutes before transferring to a cooling rack.