Chocolate Chip Oatmeal Cookies

"These cookies are so good! I found the recipe in the Texas Country Reporter Cookbook!"
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by cullyn2_7131268 photo by cullyn2_7131268
photo by Michele F. photo by Michele F.
photo by snapshotsbysavannah photo by snapshotsbysavannah
photo by Saudie photo by Saudie
Ready In:
50mins
Ingredients:
12
Yields:
10 dozen
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ingredients

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directions

  • Preheat oven to 375°F.
  • Sift together flour, soda and salt.
  • In a separate bowl, cream together shortening and sugars; add eggs, one at a time, beating well after each addition.
  • Stir in hot water, vanilla and flour mixture.
  • Add remaining ingredients; mix well.
  • Drop from a teaspoon onto parchment-lined baking sheet.
  • Bake at 375°F for 8-10 minutes.

Questions & Replies

default avatar
  1. nancyo51
    When do I add the oatmeal?
     
  2. mgmenis
    Can I use regular Quaker oats in lieu of quick oats
     
  3. Lou Ann P.
    Should I toast the pecans?
     
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Reviews

  1. Roosie
    Oh my god- SUPER YUM!!! My boyfriend and I adore these. I made them bigger than recommended (I came out with 3 dozen cookies about 3" in diameter) just because we're not big fans of teeny chocolate chip cookies. I also used butter instead of Crisco-type shortening as we try to avoid the partially hydrogenated oils and walnuts instead of pecans, just because they were about $3 cheaper at the store. But, YUM YUM YUM!!! I would definitely give this 10 stars if I could. These cookies are beautiful little oatmeal cookies, super chewy and yum-tastic on the inside! I think that I now prefer this recipe over any other chocolate chip recipe I've ever had (or oatmeal chocolate chip, which I made before, but they came out flatter and crispier and no where near asa good)! The oats add a healthier touch to the cookies and make them feel much more filling- my boyfriend and I split 2 between us last night and were just full of yummy cookies with only 2! The only other change I made was, in my oven, I cooked them at 350*F, as they were a little too brown and a little too gooey at 375*F. Thanks so much for posting this- I'll definitely be making it again!
     
  2. ladypit
    Some of our dearest friends are visiting and decided to bake with my kids. They picked this recipe and made them with butter. They baked them at 350 for 15 minutes (they made them HUGE) and they were lovely!
     
  3. Saudie
    These are very good cookies. First time I followed the recipe as written and the secret is not to over bake. I give the 5 stars for the original recipe not for my changes because I like to change them up once in awhile and don't believe in giving stars for a changed recipe. This is one of my go to recipes Thx! Kim, here's a change I do once in awhile if you would like to try this Kim, I put 1/2 solid coconut oil and 1/2 butter replace of shortening, cut the sugar down to 1/2 cup each and add coconut instead of pecans. The reason I made the changes at the time is the no nut school allergies. Thanks again Kim for a delicious recipe (original)
     
  4. AlainaF
    So happy right now, that I've found the BEST chocolate chip oatmeal cookie recipe!!! This one made the most absolute perfect cookies, chewy but not hard or crunchy, soft but not cake-like, the perfect combination of sweet, salty, and chocolate!!! I could even taste the vanilla in each cookie. I used mini semi-sweet chocolate chips, organic ingredients, butter instead of shortening, and no nuts, and baked them on a large insulated cookie sheet that evenly cooks. The key with these is to watch them and make sure they don't get too brown! Once they overly brown, the cookie looses it chewiness and instead is crunchy and hard, no one likes that! I cooked each batch-and this recipe makes a big batch-for about 7-10 minutes. Anything over 10 minutes was too long for me. Thank you Kim D. for this gem!!!
     
  5. TeacherLaLa
    Great cookies. Not using the nuts will save tons of calories. I did 3 cups of oats instead of 2 cups plus the nuts. They came out delicious. Will make again.
     
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Tweaks

  1. Grandma Deb
    Just took the first batch out of the oven and I tasted one while warm. While they may not be the healthiest cookie you can make, a once in awhile indulgence is ok and these are great! Used walnuts instead of pecans because that is what I had in the freezer. Excellent! <br/><br/>Updated 11-27-11....Decided to get a jumpstart on holiday baking. Saw another recipe with white chocolate chips and dried cranberries. I subbed the 2 c of chocolate chips with one each of the white chips and dried cranberries. EXCELLENT. These will make a nice holiday treat!
     
  2. Anderson.sara
    These are great, I used butter instead of shortening and Truvia. I put almonds on top because our child doesn't like nuts.
     
  3. AlainaF
    So happy right now, that I've found the BEST chocolate chip oatmeal cookie recipe!!! This one made the most absolute perfect cookies, chewy but not hard or crunchy, soft but not cake-like, the perfect combination of sweet, salty, and chocolate!!! I could even taste the vanilla in each cookie. I used mini semi-sweet chocolate chips, organic ingredients, butter instead of shortening, and no nuts, and baked them on a large insulated cookie sheet that evenly cooks. The key with these is to watch them and make sure they don't get too brown! Once they overly brown, the cookie looses it chewiness and instead is crunchy and hard, no one likes that! I cooked each batch-and this recipe makes a big batch-for about 7-10 minutes. Anything over 10 minutes was too long for me. Thank you Kim D. for this gem!!!
     
  4. TeacherLaLa
    Great cookies. Not using the nuts will save tons of calories. I did 3 cups of oats instead of 2 cups plus the nuts. They came out delicious. Will make again.
     
  5. surfin' chef
    Good stuff! I used 1/4 butter in place of part of the shortening....walnuts instead of pecans. Oh...and I used "whole wheat white" flour. I also made them bigger and needed to bake them for a few minutes longer. They were a big hit with friends.<br/><br/>*just wanted to add a note that I made them again and they are amazing. The temp works for me just fine... and I made the cookies very big heaping teaspoons. I will probably try 1/2 butter instead of just a 1/4 butter next time. More than 5 stars if I could!
     

RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. 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