Oatmeal Tollhouse Cookies

24 cookies servings Prep: 15 m Cook: 10 m Total: 25 m Beginner
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Oatmeal Tollhouse Cookies
Chewy oatmeal cookies packed with chocolate chips make a classic treat that’s perfect for any occasion. These cookies combine hearty rolled oats with rich chocolate for a satisfying homemade cookie that’s always a crowd-pleaser.

Ingredients

24 cookies servings
  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 2 cups shortening
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 4 eggs
  • 2 tsp vanilla
  • 4 cups rolled oats
  • 9 oz chocolate chips

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, sift flour, and then sift again with baking soda and salt.
  3. In a separate bowl, cream shortening with both the brown and white sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
  4. Stir the dry ingredients into the creamed mixture until just combined. Add the rolled oats and chocolate chips, mixing until evenly distributed.
  5. Drop by rounded teaspoonfuls onto an ungreased cookie sheet, spacing about 2 inches apart. Bake at 350 degrees for 8 to 10 minutes or until edges are golden brown. Do not over bake - centers will look slightly underdone.
  6. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Common Problems and Solutions

Q: Why are my cookies spreading too much?

A: Make sure your shortening is at room temperature, not melted. Also, don't skip the cooling step after scooping - you can chill the dough for 15-30 minutes if it seems too soft.

Q: Can I use butter instead of shortening?

A: Yes, you can substitute butter for shortening, but the cookies will spread more and have a slightly different texture. They'll still be delicious, just a bit thinner and crisper.

Q: How do I keep cookies chewy?

A: The key is not overbaking - remove them when edges are golden but centers still look slightly underdone. They'll continue cooking on the hot pan as they cool.

Tips and Techniques

For extra chewy cookies, slightly underbake them and let them finish cooking on the hot baking sheet. Store cooled cookies in an airtight container with a slice of bread to maintain softness.

Ingredient Substitutions

  • shortening: unsalted butter
  • chocolate chips: chopped chocolate, raisins, or butterscotch chips
  • rolled oats: quick oats

Equipment Needed

  • Large mixing bowl
  • Separate mixing bowl
  • Sifter or fine mesh strainer
  • Electric mixer or wooden spoon
  • Cookie sheet
  • Wire cooling rack
  • Measuring cups and spoons