A basic, delicious cookie.

Recipe Summary

Servings:
42
Yield:
7 dozen
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.

  • Combine the baking soda, salt and flour and stir into creamed mixture

  • Add oatmeal and chocolate chips and stir until well blended.

  • Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutrition Facts

145 calories; protein 1.6g 3% DV; carbohydrates 18.5g 6% DV; fat 7.8g 12% DV; cholesterol 8.9mg 3% DV; sodium 91mg 4% DV. Full Nutrition

Reviews (656)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2007
WOW WOW WOW! However, I did make a few changes--butter instead of shortening, two teaspoons of vanilla (added right with the eggs), and an extra cup of oatmeal. Absolutely chewy and delicious! I only cooked them for 10 min at 350, but left them on the trey for 5 min to firm up well. Thanks, even better then the oatmeal chocolate chip cookie recipe from Nestle! Read More
(502)

Most helpful critical review

Rating: 3 stars
10/27/2010
Delicious flavor but terribly flat. I followed the recipe almost exactly (I omitted 1/2 tsp of the salt). Next time I think I'll try quick oats intead of rolled (old fashioned) oats. That may help keep them from spreading out all over the sheet. If you like a super-thin crispy cookie...don't change a thing! (Except the salt part. 1 tsp is just too much.) Read More
(10)
807 Ratings
  • 5 star values: 491
  • 4 star values: 228
  • 3 star values: 57
  • 2 star values: 16
  • 1 star values: 15
Rating: 5 stars
04/23/2007
WOW WOW WOW! However, I did make a few changes--butter instead of shortening, two teaspoons of vanilla (added right with the eggs), and an extra cup of oatmeal. Absolutely chewy and delicious! I only cooked them for 10 min at 350, but left them on the trey for 5 min to firm up well. Thanks, even better then the oatmeal chocolate chip cookie recipe from Nestle! Read More
(502)
Rating: 4 stars
05/04/2008
Gave it 4 stars cuz I had to change a few things to make it 5 (I hate it when people review a recipe and rate it based on what they changed! They're not rating that recipe anymore!) Don't listen to other reviews and substitute butter... you'll just have flatter cookies NOT tastier! I added 1/2 c. oats, 1 tsp. vanilla, 1 tsp. cinnamon, and halved the amount of salt...5 stars now! Read More
(351)
Rating: 5 stars
09/13/2003
Wonderful cookie! I made a few changes though, 1 1/2 cups of rolled oats, 1 tsp vanilla and you only need to bake them 7-10 minutes. A nice, soft/chewy cookie with wonderful texture from the oatmeal. My Kids and husband LOVED them. Thanks, Tammy Read More
(171)
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Rating: 5 stars
10/11/2003
I used half butter flavored shortening and half salted butter cut the salt in the recipe in half added a teaspoon of vanilla and used mini-chips instead of full-sized chips (and I always use unbleached flour). This is the BEST cookie I have ever made! Cannot go wrong here! I made a full batch cooked one sheet of cookies right away took the rest of the dough put half in a baggie in the fridge then took the remainder and rolled it into a roll in wax paper and froze it wrapped in foil. We had fresh baked cookies for a week it froze great! Make it ahead and freeze it for later! A Read More
(122)
Rating: 5 stars
06/18/2007
I have had this recipe for over 20 yrs. But mine calls for 1 tsp vanilla and 1 tsp of water. I also bake at 375 for 8-10 minutes and they turn out very chewy. Read More
(98)
Rating: 5 stars
01/10/2006
I used this recipe for my main ingredients but I did change a few things as people suggested. I used 1/2 cup shortening 1/2 cup butter 1 tsp vanilla 1 1/2 cups oats and 1 1/2 cups of chocolate chips. I also changed the temperature to 325 degrees and cooked it for about 2 minutes longer and mine turned out AWESOME! I use a cooking stone (as I always do) and they cooked evenly and they were chewy and yummy. My husband and I ate all of them within 2 days. They were great the next day too. They had alot of chocolate in them just as I like so if you don't like too much chocolate in it I would use maybe 3/4 cup of chocolate instead. Read More
(91)
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Rating: 5 stars
05/27/2007
Quite good. I put in a tsp of vanilla like other reviewers suggested and replaced 1/2cup of shortening with butter. I also replaced 1/2 a cup of the white flour with whole wheat flour. You can't taste the whole wheat flour but it gives a nice speckled appearance to the cookie and another layer of texture... plus it's a good way to sneak some more whole grains into your kids who think they are just getting chocolate chip cookies! Delicious and will make again. Read More
(49)
Rating: 4 stars
10/29/2003
I thought this cookie was delicious! I didn't have enough chocolate chips so I added some chopped pecans - YUM! I also used unsalted butter instead of shortening and added about 1/2 teaspoon vanilla - because I love vanilla. The cookie was crisp on the edges and soft in the middle - just delightful! Read More
(30)
Rating: 5 stars
03/04/2008
These cookies were great! I followed the recipe almost exactly except I didn't put in a full two cups of chocolate chips because that seemed like too much and I added a little vanilla. They were wonderful and all my friends loved them! Read More
(30)
Rating: 3 stars
10/27/2010
Delicious flavor but terribly flat. I followed the recipe almost exactly (I omitted 1/2 tsp of the salt). Next time I think I'll try quick oats intead of rolled (old fashioned) oats. That may help keep them from spreading out all over the sheet. If you like a super-thin crispy cookie...don't change a thing! (Except the salt part. 1 tsp is just too much.) Read More
(10)