This was a recipe passed on from one generation to another, a family recipe of a friend’s passed on to me. Sometimes, I get intimidated by baking, what with the exact measurements, rising of dough, ingredients that have to cohere properly. But, I do make Christmas sugar cookies every year (click the link for that recipe) with my parents so I figured I’d give this recipe a shot. It has become my go-to cookie/dessert treat recipe. My husband and I have been guilty recently of making batches back to back because they’re so good!
The recipe is fast and easy and made even quicker with my @kitchenaid stand mixer. Otherwise you can use just your own two hands, one bowl, and a spatula. We usually half this recipe exactly so that it makes about 2 dozen cookies.
They stay soft for a few days in a parchment paper-lined tin or tupperware. The oatmeal gives them a comforting, country taste and you can play around with the types of chips. We’ve used semi-sweet, milk chocolate, white chocolate, and butterscotch or a combination there of. Don’t be intimidated to try your own baking because this recipe is truly fool-proof. And you know exactly what’s going into your delicious treat instead of the store-bought cookies. Enjoy!
Classic Chewy Oatmeal Chocolate-Chip Cookies
- 1 cup shortening(butter) or margarine (or 1/2 cup each) –softened on the counter (out of sunlight) for about 1 hr
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 cups sifted flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups rolled oats
- 2 cups chocolate chips (semi-sweet, milk chocolate or white) or raisins
- 1/2 cup chopped nuts, if desired