Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

These are absolutely the best oatmeal cookies.  As with most of my recipes, this makes 5 – 6 dozen medium-sized cookies.  I don’t worry about them getting stale since every time I make them, a couple dozen or so leave with my son and grandson.  Tightly covered, this recipe does keep well in the frig.  You can bake a couple dozen today and bake the rest in three or four days.  If refrigerated, let the dough warm slightly on the cookies sheets before baking.

Oatmeal Chocolate Chip
Before Baking – Oatmeal Chocolate Chip

1      cup butter-flavored Crisco
1      cup brown sugar, firmly packed
1      cup white granulated sugar
1      teaspoon vanilla extract
2     large eggs
1¾ cups flour
1     teaspoon salt
1     teaspoon baking soda
3     cups quick cooking or regular rolled oats
1     cup chocolate chips*

Oatmeal Chocolate Chip
After – Oatmeal Chocolate Chip Cookies

*Or ½ cup chocolate chips and ½ cup chopped walnuts or pecans

*Or ½ cup white chocolate chips and ½ cup Craisins

*Or add ¼ teaspoon cinnamon when adding dry ingredients and 1 cup cinnamon chips at the end

Cream together butter, brown and white sugars until fluffy.  Mix in vanilla; then add eggs, one at a time, beating slightly after each addition.  Do not over beat.

Add flour, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first.  I don’t waste my time with this step.  Why get another bowl dirty?  I sprinkle the salt and baking soda, then dump the flour and call it good.]  Mix well, then stir in chocolate chips.  Drop by teaspoonfuls about 2” apart on non-stick baking sheet.  [I actually use a small scoop instead of teaspoons.]  Flatten slightly with a fork.

Bake in 350° oven 8 to 9 minutes. Remove from oven to let finish cooking. Cool cookies on racks.

©2016, My Granny Rocks | Janette Thornton. All rights reserved.

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