When CHOCOLATE CHIP OATMEAL COOKIES are this good, you better double the recipe. These cookies are the best!
Although we’re touting this as an easy cookie recipe, it wasn’t without one very significant challenge: we couldn’t stop eating them. No, seriously, it wasn’t until I’d finished munching away on my sixth cookie that I was like, “Nik… are you out to break the record for “How many hot-out-of-the-oven-cookies can you eat?” However, sitting down to write this, I feel no remorse and I wouldn’t have worked this recipe any other way.
My advice to you dear friend is to make these cookies, stat! They are seriously, amazing!
Because they’re so good, you should PIN the recipe to a favourite board and click the BOOKMARK tab at the top of this page. Don’t forget to also be a true friend and SHARE this recipe with everyone you hold near and dear. They will love these CHOCOLATE CHIP OATMEAL COOKIES too!
Here is your go-to guide on how to make them:
This recipe has all the hallmarks of classic cookies in the making. The use of shortening instead of butter gives them their tender centres, but the edges still get all golden and crispy when they bake. Crispy, chewy chocolate chip cookies? These are a win-win!
The rest of the ingredients are all standard pantry fare, so you’ll have no trouble mixing this recipe together as fast as you can say, “Hey, do we have any cookies?” The one thing we’re leaving up to you is the peanut butter – you can use creamy or crunchy with the same great results. One thing we do suggest is to use organic peanut butter. We find it lends more of a true peanut taste to the cookies.
Ladies and gentlemen, please put your hands together for Ralph Collier and Rufus Eastman! Without these two, making these cookies would be a lot tougher. These two gents are generally credited with inventing a “mixer with rotating parts” (thanks Ralph), and a mixer with an electric motor (love you, Rufus!). Click HERE to learn even more fun facts about the mixer.
This cookie recipe is made so much easier if you can use a mixer. That said, it’s still surprising that having a hand or stand mixer in a cottage kitchen is considered somewhat of a luxury. I’ll list links to purchase my faves in the Amazon section below. If you’re living off the grid and you don’t have electricity, well… you have an arm workout ahead of you!
And the nominees for best ingredient used in the making of these cookies are, in no particular order: rolled oats, chopped walnuts and chocolate chips. Who’s kidding who? All in favour of chocolate chips? Agreed!
The addition of the rolled oats gives these cookies a bit of bite, but they also help the cookies keep their shape as they bake. Walnuts always give cookies an extra bit of richness because of their buttery, nutty flavour. Do not make these cookies with white chocolate chips (meh) but go ahead with milk or semi-sweet chocolate chips as you wish.
Really wanna get the neighbourhood talking about how your CHOCOLATE CHIP OATMEAL COOKIES are the best ever? Use an equal mix of both chocolates and add a sprinkle of kosher salt to each cookie before you send them off to bake.
Now, if you’re here because we had you at cookies, you’ve come to the right place. You’ll find some real beauties HERE in our holiday baking playlist, but you might also like these PEANUT BUTTER COOKIES or these CHERRY ORANGE OAT COOKIES. Why not throw a cookie party? Invite over a bunch of friends, everyone make a different recipe, do a swap-exchange at the end and then head off loaded with cookie goodness.
Sheesh, I almost forgot! Although these cookies are best enjoyed still-warm out of the oven, the recipe yields a whopping 72 cookies. Eat some, share some, and store the rest in a favourite cookie jar or storage container. They also make fabulous from home to the cottage travel companions. In fact, they’re so good, we should schedule a road trip!
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