Double Chocolate Chip Cookies

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!)


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine flour, salt and baking soda. Set aside.
  3. In a large bowl, beat shortening, sugars and vanilla until creamy. Add eggs and beat until light and fluffy.
  4. Gradually stir in flour mixture.
  5. Stir in rolled oats and chocolate chips.
  6. Lightly spritz cookie sheets with non-stick cooking spray
  7. Teaspoon onto baking sheets
  8. 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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