Prep 5 mins
Cook 10 mins
These were by far the favorite cookie in our house growing up. Although the recipe calls for shortening, we often substituted margarine instead. Always tripled the recipe as well, they just go that fast.
- 1⁄2 cup shortening
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1 beaten egg
- 2 tablespoons water
- 1⁄2 teaspoon vanilla
- 3⁄4 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups oatmeal
- 1 1⁄4 cups chocolate chips
- Combine shortening, sugars until smooth.
- Add egg and water, mix well.
- Add all dry ingredients, except oatmeal and chocolate chips. MIx well.
- Add oatmeal, and mix.
- Add chocolate chips and mix until evenly distributed.
- Drop onto greased cookie sheet.
- Bake at 375 degrees for 10-15 minutes.
Wow, these cookies SPREAD! Since the instructions did not say how large the amount should be when "dropping onto greased cookie sheet" I opted for heaping tablespoons seeing that the dough should make about 12 cookies. The dough was not dry enough to be able to roll the cookies by hand. Even though I used heaping tablespoons I still got 16 very large cookies. Next time I will use a little less dough for each cookie. I used margarine instead of shortening, otherwise made as stated. The cookies baked in 13 minutes. They are crispy and yet chewy and very, very tasty. Doubling or tripling the recipe is a good idea! One of the best oatmeal chocolate chip cookies, will certainly make again. Thanks for posting.
Out of all 3 different kinds of cookies I made, these were the best. I will definatly be making these again. Yum