I brought some homemade-from-scratch chocolate chip cookies in to share with the office today. When I set them out this morning, I assured everyone that with 2 cups of oatmeal these definitely fall into the breakfast category Just a few short hours and many enthusiastic thank you’s later, this was all that was left at noon!
By popular demand, here’s the recipe. I’ve also included a few fun variations!
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup shortening (I use these handy pre-measured Crisco shortening packs)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups Quaker Rolled Oats
- 2 BAGS semisweet chocolate chips (I’ve also been known to use 1 bag of semisweet + 1 bag white chocolate chip cookies!)
- Preheat oven to 350 degrees F (180 degrees C).
- Combine flour, salt and baking soda. Set aside.
- In a large bowl, beat shortening, sugars and vanilla until creamy. Add eggs and beat until light and fluffy.
- Gradually stir in flour mixture.
- Stir in rolled oats and chocolate chips.
- Lightly spritz cookie sheets with non-stick cooking spray
- Teaspoon onto baking sheets
- Bake for approximately 10 minutes or until golden. I let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool completely.
Yields approximately 64 cookies (16 cookies per cookie sheet).
With this many cookies, I like sharing! But they also keep well stored in the freezer and are surprisingly good, just a little bit crumbly, frozen.
Another way I like my cookies when I’m feeling extra indulgent?
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