Name: Oatmeal Chocolate Chip Cookies Recipe
Prep time: 1 h 30 min
Cook time: 13 min
Total time: 1 h 43 min
Yield: 48.0
Ingredients: 1/4 cup shortening, butter flavored (like crisco); 1/2 cup unsalted butter, softened; 1 cup light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1/3 cup plain greek yogurt; 2 teaspoons pure vanilla extract; 1 cup all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 1 1/2 teaspoons ground cinnamon; 1/8 teaspoon nutmeg; 2 1/2 cups quick cooking oatmeal; 1 1/2 cups mini semisweet chocolate chips

Oatmeal Chocolate Chip Cookies Recipe

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1 h 30 m 13 m 48 Servings

Ingredients

1/4 cup Shortening, butter flavored (like Crisco)
1/2 cup Unsalted Butter, softened
1 cup Light Brown Sugar
1/4 cup Granulated Sugar
1 large Egg
1/3 cup Plain Greek Yogurt
2 teaspoons Pure Vanilla Extract
1 cup All-Purpose Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 teaspoons Ground Cinnamon
1/8 teaspoon Nutmeg
2 1/2 cups Quick Cooking Oatmeal
1 1/2 cups Mini Semisweet Chocolate Chips

Directions

Beat shortening, butter and sugars in mixing bowl for 2-3 minutes, until fully combined and smooth. Beat in egg, yogurt and vanilla. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold in oatmeal and chocolate.
Refrigerate cookie dough for one hour, covered with plastic wrap.
Use a 2 tablespoon cookie scoop to make dough balls.
Place dough on a parchment paper lined cookie sheet.
Bake in a 375°F oven for 11-13 minutes.
Remove and allow to cool completely.
Store cooled cookies in an airtight container for up to one week, or freeze for one month.

Notes

For extra chocolate goodness, feel free to add a few extra chocolate chips to top of cookie before baking.