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Chocolate Chip Oatmeal Cookies

Add Oatmeal to Keep Cookie Shape

I have never mastered making a chocolate chip cookie using only butter as shortening. They always came out very flat. Using some Crisco and some dried oatmeal solved the problem for me.
325 degrees...12-17 minutes...4 dozen.

  Chocolate Chip Cookies King Arthur Flour
Chocolate Chip Cookies
Butter 1/2 cup (1 stick) 1/2 cup (1 stick) Butter
Crisco shortening 1/2 cup 1/2 cup Crisco shortening
Sugar 1 c 1/2 c Sugar
Light brown sugar, packed 1/2 c 1 c Light brown sugar, packed
Eggs, Large 1 - 2 1 + 1 egg yolk Eggs, Large
Sifted all-purpose flour 1.5 c 2 c Sifted all-purpose flour
Rolled Oats, quick cooking 1.5 c 1 c Rolled Oats, quick cooking
Baking Powder N/A 1 t Baking Powder
Baking soda 1 t 1 t Baking soda
Salt 1/2 t 1/2 t Salt
Vanilla Extract 1 t 1 T Vanilla Extract
Cinnamon [optional ] 1 t N/A Cinnamon [optional ]
Chocolate chips and/ or M&Ms 1 c 3 c Chocolate chips and/ or M&Ms
Optional: choppied candied Cherries 1 c 3 c Chocolate chips and/ or M&Ms


  1. Cream butter, Crisco and sugars together until smooth.
  2. Stir in egg, vanilla, and cinnamon, beating well.
  3. Sift together into a separate bowl:
  4. Add gradually to butter/sugar mix, in this order, and stirring after each addition:
    1. Rolled oats
    2. Chocolate Chips / M&Ms;
    3. Flour mix (above).
  5. Chill, covered, for one hour.
  6. While dough is chilling, prepare cookie sheets with parchment paper.
  7. Preheat oven to 325 F.
  8. When dough is chilled, shape into balls or drop by rounded tablespoon onto UNGREASED cookie sheets, 2 inches apart.
  9. Bake until golden brown around the edges, 12 - 17 minutes. A slightly shiny center is OK.
  10. Cool on baking sheets for 2 minutes; then remove to wire racks to cool completely.
Maura Enright, Proprietor
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