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overhead shot of several oatmeal chocolate chip cookies on cooling rack

Oatmeal Chocolate Chip Cookies (Oatmeal Doozies)

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 274kcal
The BEST OATMEAL CHOCOLATE CHIP COOKIES recipe is crunchy on the outside and chewy on the inside. We call them "Oatmeal Doozies" because they are my Mom's master creation!
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Ingredients

  • cups all-purpose flour 180 grams
  • ¼ rounded teaspoon coarse sea salt
  • 1 teaspoon table salt 6 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ½ teaspoon apple pie spice
  • teaspoon ground nutmeg
  • 1 cup vegetable shortening 184 grams, such as Crisco (1 stick)
  • 1 cup dark brown sugar 213 grams
  • ½ cup granulated sugar 100 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 2 large eggs 100 grams
  • 1 cup old-fashioned oats 100 grams
  • 1 cup quick oats 89 grams
  • 12 ounces chocolate chips 340 grams, Ghirardelli recommended (SEE NOTE)
  • Medium bowl of cold water
  • Medium bowl of cinnamon-sugar

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Sift all dry ingredients together into a large bowl and set aside.
    1½ cups all-purpose flour, ¼ rounded teaspoon coarse sea salt, 1 teaspoon table salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon apple pie spice, ⅛ teaspoon ground nutmeg
  • Using a hand mixer, cream the shortening on medium speed for 1 minute.
    1 cup vegetable shortening
  • Add both sugars and beat on medium-high speed until light and fluffy, about 3 minutes.
    1 cup dark brown sugar, ½ cup granulated sugar
  • Add the vanilla and beat for 1 minute.
    2 teaspoons pure vanilla extract
  • Add eggs, one at a time, and beat on medium-low until well incorporated, about 1 minute.
    2 large eggs
  • Turn off the mixer and add all of the flour mixture.
  • Turn the mixer on low and mix just until the flour mixture is incorporated, about 30-60 seconds.
  • Fold in the oats and chocolate chips until incorporated.
    1 cup old-fashioned oats, 1 cup quick oats, 12 ounces chocolate chips
  • Roll the dough into 1½ inch (or 1.6-ounce) balls.
  • Dip each ball in cold water. Shake off excess water, then dip in cinnamon-sugar.
    Medium bowl of cold water, Medium bowl of cinnamon-sugar
  • Place balls onto the prepared baking sheet. These bake best by placing 12 balls on the sheet in rows 3 x 4 – evenly spaced.
  • Bake 8-12 minutes. They are done when the cookie has flattened out and the center has just settled but still looks just a little undercooked. It is always recommended to bake a test cookie.
  • Cool on the sheet 1-2 minutes, then transfer to a cooling rack.

Video

Notes

  • This was one of the top-selling cookies for my Mom's company, Cookie Break Cookies. The BEST!
  • Chocolate: I used half Ghiradelli milk chocolate and semisweet chocolate chips in my cookies.
Storage: Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 274kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 166mg | Potassium: 52mg | Fiber: 1g | Sugar: 26g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg