Chewy Oatmeal Chocolate Chip Cookies Recipe

These oatmeal chocolate chip cookies are most and chewy unlike some of the other recipes I’ve tried over the years. Often times when you make this type of cookie they become hard as a rock after baking and cooling. Not so with this particular recipe. It will yield approximately 3 dozen cookies, depending on the size that you make them.

Note: I will often double up the ingredients and make two batches at a time. Why? Because they freeze well! I will package them in plastic freezer bags, purge out the air and freeze for up to 3 months. You want to store them laying flat inside the freezer. Thaw overnight on your kitchen counter. If you want to warm them up…place on a microwave safe plate and microwave on high for about 10-15 seconds. YUMMY!

Chewy Oatmeal Chocolate Chip Cookies Recipe

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
1 cup brown sugar, firmly packed
2 medium eggs, lightly beaten
1 teaspoon pure vanilla extract
1/3 cup milk, divided
3 cups old-fashioned rolled oats
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray baking sheet with non-stick cooking spray.

In a large mixing bowl, sift together the flour, baking powder and salt until combined. Use a pastry blender and cut-in the vegetable shortening into the flour mixture until blended and crumbly. Stir in the brown sugar, eggs, vanilla and half of the milk until well combined.

Pour rolled oats into a large bowl. Pour the other half of milk into the bowl and stir. Let sit for 1 full minute. Stir this mixture into the first bowl until well combined. Pour in the semi-sweet chocolate chips, stirring by hand until all ingredients are well combined together.

Drop cookies onto baking sheet, spacing them 2 1/2? apart. Place sheet into the oven and bake at 350 degrees for approximately 10 to 12 minutes or until done. Remove from oven and let cool on a wire rack. Store cookies in an airtight container.

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