Crispy, chewy, tender oatmeal goodness, all rolled up in one cookie! This is by far my favorite cookie. In my recipe book, there are at least 5 different oatmeal cookie recipes, and I keep coming back to this one. Choices for add ins are as limitless as your imagination...nuts, chocolate chips, raisins, craisins, toffee bits, and the list goes on!
My family of boys appreciate this cookie because it is a perfect "dunking" cookie. The reason it is a perfect dunking cookie is that it is crisp enough on the outside and holds its shape. Yet, its soft and tender inside melts in your mouth with the chewy goodness of oatmeal. Now I prefer NOT to dunk my cookies. I don't understand what my boys see in it! If the cookies are soft, once dunked in milk, they crumble into pieces that settle to the bottom of the glass. Then, a spoon is required to get the cookie, or "cookie mush" as they call it. I just don't get it.
Our family favorite add-ins are a combo of butterscotch chips and semi-sweet chocolate chips. Another favorite we discovered this year is the Heath toffee chips....can't get over how good they are in an oatmeal cookie! Experiment with this timeless recipe and discover a few family favorites!
Oatmeal Choco-Scotch Cookies
1/2 c. shortening
1/2 c. sugar
1/2 c. light brown sugar
1 t. vanilla
1/2 t. baking soda
1/4 t. salt
1 c. all purpose flour
1 c. rolled oats
1/4 c. semi-sweet chocolate chips
1/4 c. butterscotch chips
Add in options:
Instead of 1/2 c. chips, try milk chocolate chips, toffee pieces, chopped nuts, raisins, craisins; 1/4 t. cinnamon and 1/8 t. cloves
Combine shortening and sugars and cream well. Add egg and vanilla; mix well.
Add soda, salt, flour and oats. Add raisins and spices, if desired.
Add chips and mix until Incorporated.
Drop by medium cookie (2T) scoop onto greased baking sheets.
Bake in 350 degree oven for 12-15 minutes.
Cookies are done when tops are dry and golden brown.
Remove from oven and cool on the cookie sheet until set.
Makes 20 cookies