Wow, look at that alliteration in the title. Enough to bring a tear to an English teacher’s eyes. Okay, anyway… cookies! It’s that time of year! Everyone is baking away this month. Between Hanukkah and Christmas and all the parties and events that are going on, there are a LOT of cookies being passed around. Sometimes they’re traditional “Christmas” cookies- gingerbread men, gingerbread trees. Or maybe sugar cookies in the shape of a Star of David with blue icing. I remember making cookies and confections with my mom by the dozen- magic bars, sugar cookies, stroufala, gingerbread, Russian tea cookies, etc. It was the most fun thing ever.
But what about the classic chocolate chip cookie? How come that doesn’t have a bigger place in our Christmas baking?
Who DOESN’T love a good chocolate chip cookie?! These particular cookies happen to have oats in them, which makes them a little heartier and not just your average chocolate chip cookie. The oats make them a bit chewier, which is nice. Plus they transport well, and are easy to store- not delicate at all!
Perfect for kids, teachers, whoever you want to bake up a gift for.
CHOCOLATE CHIP OATMEAL COOKIES
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1 cup granulated sugar
- 1 cup solid vegetable shortening
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 2 eggs
- 2 cups old-fashioned rolled oats
- one 12-ounce bag semi-sweet chocolate chips
Directions:
- Preheat oven to 350 degrees F. Grease baking sheets with vegetable oil.
- Combine flour, salt, and baking powder in in a small bowl.
- Beat together shortening, sugars, and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
- Drop batter by well-rounded teaspoonfuls onto baking sheet. Bake for 8-10 minutes for a soft chewy cookie or 12-14 for a more “Chips Ahoy” texture.
- Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely.
I like using wide mouth Ball or Kerr jars to gift them in. Just stack ’em up in the jars once they’re cooled, close the jars with lids & bands and then tie pretty ribbons and gift tags on them. I also like using cardboard pastry boxes from places like Pick Your Plum or Wilton. It just dresses them up a little.
Can I tell you that these are the best chocolate chip cookies ever? They are. My co-workers are STILL TALKING ABOUT THEM and I brought them in the week of Thanksgiving. I am not joking. I’ve had requests for them every day since.
If you want to make them look a little more festive, you can replace the chocolate chips with either red & green M&M’s or Nestle’s red & green colored semi-sweet morsels. You can also add nuts if you like. They’re great the way they are, but a little cookie experimentation never killed anyone.
Suggestions for use: eat ’em!
Soundtrack: “Merry Christmas” – The Waitresses
Sources & credits: 16 ounce (pint) Kerr wide mouth jar; freshpreserving.com.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
I am definitely making these! How does the shortening change the traditional Tollhouse recipe which uses butter? I like that they’re thick and meaty and not flat.
Shortening helps the cookies be thicker, taller and not as flat because it has a higher melting point than butter. It also has no water content. Butter tastes better, but in a cookie where there’s oatmeal and chocolate chips you don’t notice much of a difference. You can substitute butter, but try it with the shortening first. You probably won’t even want to try.
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