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This classic recipe for Oatmeal Chocolate Chip Cookies should be in everyones cookie repertoire. They are a chewy cookie and so delicious.
Why You’ll Love This Recipe
I have a lot of hobbies, things I like to do and one of them is experimenting with chocolate chip cookie recipes. Â I always think I am going to find a better, more perfect chocolate chip cookie. Most of the times I don’t.
I am a firm believer that something must be worth the calories if I’m going to eat it!
Today’s recipe for oatmeal chocolate chip cookies is one that passed the test. Not too flat and not too thick. Â Chewy on the inside and slightly crispy on the outside. Â A perfect oatmeal cookies recipe with chocolate chips.
Ingredients Needed
- Flour. I prefer unbleached all purpose flour
- Sugar. I use granulated but you could substitute brown sugar for a deeper flavor.
- Salt
- Vanilla Extract
- Butter. I use salted butter
- Shortening. I like the texture that a combination of butter and shortening gives you. You can use regular shortening or butter shortening.
- Chocolate Chips. I use semisweet chocolate chips but you could use milk chocolate chips or dark chocolate chips if you prefer.
- Eggs
- Baking Powder
- Oatmeal. I use old fashioned oatmeal but if you only have quick-cooking oats you can use that, the cookies just won’t be quite as chewy.
- Instant Vanilla Pudding. This is the secret ingredient in these cookies that makes them tender and moist.
How to Make Oatmeal Chocolate Chip Cookies
- Preheat oven to 375 degrees
- Mix together shortening and butter in a large bowl until light and smooth with the paddle attachment of a stand mixer. You can also use a hand mixer.
- Add in sugars and beat until fluffy.
- Add eggs.
- Pour in pudding, extract, baking soda, water and salt and mix until well blended.
- Mix in oats and flour and chocolate chips.
- Scoop cookie dough onto parchment paper lined baking sheet. I like to use a cookie scoop.
- Slightly flatten the cookies with your hand.
- Bake cookies for about 12 minutes or until top appears dry and lightly cracked. Do not over bake. Cool for 5 minutes on baking sheet.
- Move to wire rack to finish cooling, if you can wait that long!
I have made so many chocolate chip cookies I can pretty much tell by the way the cookie looks, before I even taste it, if it’s going to stand up to my chocolate chip cookie standards. Â I knew this one was a winner when I pulled it out of the oven.
Oatmeal Cookie Variations
- Â Cinnamon. Add in 1/2 tsp of cinnamon into the dough along with the other dry ingredients.
- M & M’s. Replace the chocolate chips with M & M’s or use half M & M’s and half chocolate chips.
- Raisins. Add in 1/2 cup of raisins or dried craisins.
Frequently Asked Questions
They freeze great. You can freeze them after they are baked and cooled using the directions in this post. If you want to freeze the cookie dough and bake them later use the directions found here.
Pecans or walnuts would be great in these cookies. Chop up the nuts and add in about 1/2 – 1 cup of nuts.. You can also add in raisins if you like.
I think a cookie is best enjoyed the day it is baked but when kept in an air tight container at room temperature, these cookies will last for up to 5 days.
For other yummy oatmeal cookie recipes try these:
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Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup shortening
- 1/2 cup butter softened
- 3/4 cup sugar
- 3/4 cup firmly packed dark brown sugar
- 2 eggs
- 3.4 ounce package of vanilla instant pudding mix
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp water
- 1/2 tsp salt
- 1 cup old fashioned oats
- 2 1/4 cups all purpose flour
- 1 12 ounce package milk chocolate chips
Instructions
- Preheat oven to 375 degrees
- Mix together shortening and butter in a bowl until light and smooth.
- Add in sugars and beat until fluffy.
- Add eggs.
- Add in pudding, extract, baking soda, water and salt and mix until well blended.
- Mix in oats and flour
- Add in chocolate chips.
- Bake cookies for about 12 minutes or until top appears dry and lightly cracked. Do not overbake.
- Cool for 5 minutes on cookie sheet
- Transfer to rack to cool.
Tips & Notes:
Recommended Products
Nutrition Facts:
Originally posted July 5, 2014
Janet says
Is sugar free/fat free vanilla pudding mix OK to use? That’s what I have on hand!
Ellen says
This is a weird question, but my doctor has put me on a detox/elimination diet and I would love some thoughts. I need a substitute for oatmeal. I was gluten free to begin with, but now I am grain free. I can use nut flours, tapioca, arrowroot and cassava flours. But what to use instead of oatmeal?
Patti says
I made these today and they were such a big hit I have to make a second batch this evening! Before adding the chocolate chips as it says in the recipe, I separated the dough into a few small bowls and then added cinnamon chips to one bowl, chocolate chips to the next one and coconut to the last one. I think the coconut ones were my favorite! Thanks for a great recipe.
Leigh Anne says
Patti, Glad everyone loved them. I didn’t know their were coconut chips! Will have to look for those.
Jackie says
Hi Leigh Ann
What brand of milk chocolate chips did you use in this recipe.
Leigh Anne says
Jackie, I usually use Guittard or Ghiradelli
Cheryl says
I love a oatmeal raisin cookie. Could you add a little cinnamon, raisins and nuts and have another good cookie????????????