My grandma couldn’t stand to be idle. We were all used to her popping up from her chair every five minutes during Thanksgiving (just to check on one thing!), or baking cookies in the middle of the night because she had woken up early and couldn’t go back to sleep.
So today, when I found myself baking cookies at 5:30 AM, I thought of her. This recipe is hers and my grandpa’s, and it’s the cookie they made the most. For good reason, too – these cookies are perfection. The earthiness of the oats exactly evens out the chocolate, and their crunchy edges melt away into a chewy, gooey middle. Seriously – perfection.
To me, these aren’t just the best chocolate chip oatmeal cookies – they’re the only ones even worth mentioning. If you need to make new best friends, get a promotion, or bribe an elected official (kidding), these cookies are it. I’ve had people tell me that they’ve had dreams about these cookies.
These cookies aren’t as decadent as a triple chocolate cookie, or as fancy as a Linzer. But if you want a classic, every day sort of cookie that will blow your mind every time, you’ve just found the only recipe that matters.
- 1 cup shortening (185 g) (Butter also tastes good, but will change the texture some)
- 1 cup brown sugar (205 g)
- 1 cup white sugar (225 g)
- 2 eggs
- 2 tbsp water
- 1 tsp vanilla
- 1 1/2 cup all-purpose flour (225 g)
- 1 tsp baking soda
- 1 tsp salt
- 3 cups old fashioned oats (290 g) (Don’t use instant oats!)
- 1 package / 2 cups chocolate chips
- Preheat oven to 350º F.
- Cream together the shortening and both sugars (white and brown) until fluffy.
- Add the eggs, vanilla, and water, and mix until well combined.
- Add the flour, baking soda, and salt, and mix until just combined. Don’t over mix, or your cookies will be tough.
- Add the oats and chocolate chips and mix until just combined. Again, be careful not to over do it, or your chocolate will disintegrate. Still delicious, but not quite what we’re going for.
- Spoon heaping tablespoons of dough onto a cookie sheet. (I use a medium cookie scoop like this one and overfill it a bit). I like to cover my cookie sheets with parchment paper to make clean-up as easy as possible, but that’s your call.
- Bake for 10 – 15 minutes, until the edges and parts of the tops are golden brown, but the centers still look a little underdone. These cookies bake a lot while resting, so take them out a little bit earlier than you might think. Don’t wait until they’re brown all the way through!
- Let cookies rest on the cookie sheet for about five minutes. While they’re resting, they’ll change from looking underdone and weird to beautiful and golden brown. Then remove them and let them finish cooling on a wire rack.
It’s important to have good supervision while baking. He’s not allowed on the counters when I cook, so he likes to keep an eye on things from above:
If you make these cookies, I’d love to see! Share a picture in the comments, or use the contact form to send it to me directly.