Subscribe to Cookie Madness by Email

Cheap, Quick Oatmeal Chip Cookies

by on June 26, 2007 · 3 comments

Yesterday was dark and rainy. Add to that, Fuzz was sick, so we didn’t leave the house. The sun is back, but Fuzz is wiped out so it seems today will be another day of convalescing. To keep busy, I started in on a more time consuming recipe – one that called for ingredients I had on hand and that could be made in spurts. I chose coconut cream pie, and am looking forward to seeing how this recipe pans out. I don’t think I’ve ever made a coconut cream pie and if I did, it obviously wasn’t very memorable!

The pie is for later, but here’s something for your immediate gratification. It’s an easy, cheap, quick and very good chocolate chip cookie recipe from an old Taste of Home magazine. I modified it slightly by omitting the cinnamon and using butter flavored shortening. If you’d like to include cinnamon, the amount TOH used was 1 teaspoon. This is very good recipe and one I’ll definitely make again – maybe with butterscotch chips or those elusive cinnamon chips. The base part of the cookie is terrific – crispy on the edges, chewy and not too flat. Chilling the dough helped the cookies spread less.

oatmeal chocolate chip cookies on plate.jpg

Oatmeal Chocolate Chip Cookies

1/2 stick (8 tablespoons) Butter Flavored Crisco (regular is okay)
1 cup granulated sugar
1 tablespoon molasses
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour (4 1/2 oz), don’t spoon too lightly but don’t pack either
1 teaspoon baking soda
1/2 teaspoon salt
1 cup oats, quick cooking or old fashioned, not instant
1 cup bittersweet chocolate chips (or semi-sweet)

In a large mixing bowl, beat shortening and sugar with an electric mixer until creamy. Beat in molasses, egg and vanilla.

Stir together flour, baking soda and salt. Add flour mixture to butter mixture and stir until incorporated. Stir in oats and chocolate chips.

Chill dough for 1 hour for thicker cookies, or bake immediately. To bake, preheat oven to 350 degrees F. Form dough into 1 ½ inch balls and arrange 2 inches apart on ungreased cookie sheet. Bake for 12-13 minutes. Cool 5 minutes. Remove from sheet and cool on rack.

Related posts:

Published on June 26, 2007

{ 3 comments… read them below or add one }

amela June 26, 2007 at 11:41 am

I had those cinnamon chips once. Unfortunately, I ended up eating them all straight from the bag before I could make anything with them!

Brenda June 26, 2007 at 2:03 pm

My husband loves coconut cream pie. I have made one every Thanksgiving and Christmas since I met him. I finally perfected the recipe when I used cook & serve vanilla pudding…lol! So much easier than making a pudding. I’m still working on getting the meringue to not weep…any ideas? I seal it to the edges but it still weeps at times.

Anna June 26, 2007 at 2:12 pm

Brenda, there’s a no weep meringue recipe here:

http://www.baking911.com/recipes/meringue/safe.htm

I haven’t tried it, though. Also, the recipe I’m using is topped with whipped cream.

Kraft has some excellent recipes — a bunch, actually. I wanted to make a scratch version first, but I suspect some Jell-O pudding versions will follow suit. If I make the scratch version, I can compare the two.

Leave a Comment


Previous post:

Next post: