Margie’s Oatmeal Chocolate Chip Cookies

Desserts | Baking, Kid Friendly | Pasta & Grains, Other

START TO FINISH: 25 minutes preparation; 11 to 14 minutes per batch to bake
Recipe Scoop Margie’s Oatmeal Chocolate Chip Cookies

Cooking Notes

If soy flour is unavailable substitute 1/2 cup additional whole wheat flour (for 1 cup total whole wheat flour).

Dough can be divided into 2 bowls before adding oats and chocolate chips. Into first bowl add raisins and into the other, add chocolate chips to taste. (Or add, to taste, up to 2 cups of either raisins or chips for the entire batch.) This dough is quite forgiving. Refrigerate for up to 3 days before baking or freeze for up to 1 month.

Margie’s Oatmeal Chocolate Chip Cookies

1 cup vegetable shortening, such as Crisco
1 stick unsalted butter
1 cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons light brown sugar, lightly packed
3 large eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla extract
1/2 cup dry powdered milk
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup soy flour*
1/4 cup ground or milled flax seed
2 cups rolled oats
2 cups milk chocolate chips or 2 cups raisins*

Preheat oven to 350 degrees F.

In the large bowl of an electric mixer, cream Crisco, butter, and both sugars. Beat until creamy. Add eggs one at a time, mixing thoroughly. With mixer still running, add soda, salt and vanilla.

Turn off mixer and add all flours and flax. Mix on slow until thoroughly mixed in. Dough is very dense.*

Stir in oats and chocolate chips (and/ or raisins, if using*). Shape dough into cookie-size balls (about 2 tablespoons of dough each) and place on an ungreased cookie sheet. Or use a cookie dough scoop. (There is a lot of dough. Refrigerate or freeze extra dough between shaping/baking.) Bake 11 to 14 minutes, depending on texture preference. (Shorter baking produces a chewier cookie; longer produces a crisper cookie.)

Margie’s Oatmeal Chocolate Chip Cookies


Our thanks again to Margie Fendley for sharing this amazing recipe. We couldn't resist posting her recent email:

"Since my Chocolate Chip Cookie recipe appeared in your column, my life has changed. When people meet me, they ask if I am "the Margie with the cookie recipe"! Then of course they ask when I will bring them some cookies. I used to be known as the Soup Lady. Now I've become the Cookie Lady! By the way the photo of the cookie is magic!"

And this from Alicia and the Test Kitchen:

“I did half the batch with chocolate chips and half with raisins," Alicia says. "These really ARE special. I love the cookies with raisins, but then again I’m not much of a chocolate girl. The kids, of course, loved the chocolate chips.”

This recipe makes a lot of dough so it’s easy to bake both versions. Or perhaps use chips and raisins in the same cookie? Now there’s inspiration for a kitchen redesign.

Another tweak by Margie Bradley:

I just made these cookies. Thought I'd let you know that my health conscious son insisted I use olive oil instead of the vegetable shortening (Crisco) and instead of butter, I used Smart Balance Butter Blend. The cookies turned out great. Everyone loves them--and they should be healthier.

Margie’s Oatmeal Chocolate Chip Cookies

Approximate Values Per Cookie (with chocolate chips): 119 calories (46% from fat), 6 g fat (2.5 g saturated), 13 mg cholesterol, 2 g protein, 14 g carbohydrates, 1 g dietary fiber, 94 mg sodium

Comments

From Sadie - August 19, 2014

These cookies are great. I made them with M&M's instead of chocolate chips or raisins and my grandchildren loved them. I didn't find the dough to be more dense than other cookie doughs. My cookies are slightly thinner and a bit bigger than the ones pictured. Recipe yield was 30 large cookies. The addition of powdered milk was unusual in a cookie dough. Please note that the recipe doesn't indicate when to add it so I assumed it got added along with the flours.

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