Oatmeal Chocolate Chip Cookies


Remembering that these were a particular favorite of at least one or two members of Adam Ezra Group, I made a batch yesterday in anticipation of my first AEG show in something like six months, which as you may know if you’re a fan or friend of theirs (I am proud and lucky to be both) is far too long. Without thinking about how I was going to sneak a Ziploc baggie full of cookies into a bar without vexing the bouncer, I trotted off to Portland with my best friend and my sister. Luckily, Adam was standing on the curb when we got to the bar, and my problem was solved.

I wanted to get a picture of the boys chowing down on their baked goods, but I didn’t get the chance after the show, so you’ll have to settle for a picture of them without my rockstar brothers-from-other-mothers stuffing them in their faces. This is an adaptation of Quaker’s Vanishing Oatmeal Raisin Cookies.

Oatmeal Chocolate Chip Cookies

  • 1/2 c plus 6 tablespoons butter-flavored shortening
  • 3/4 c brown sugar (firmly packed)
  • 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp each ground cloves, ginger, cardamom and nutmeg
  • 1/2 tsp salt
  • 3 c uncooked quick oats
  • 12 oz semisweet chocolate chips

Preheat oven to 350°F. In large bowl, beat shortening and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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