Oatmeal Sugar Chocolate Chip Cookies

Oatmeal sugar chocolate chip cookies combine brown and white sugars, shortening, rolled oats, and a sugar-coated finish around semisweet chips.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Cooling Time 15

Total Time 50

Servings cookies

Calories 139

Equipment

1 set Measuring Cups and Spoons for the dough and coating
1 Large Stainless Steel Mixing Bowl for the sugar-shortening base and finished dough
1 Electric Hand Mixer for mixing the first four ingredients
1 Medium Stainless Steel Mixing Bowl for the dry ingredients
1 Whisk for combining flour, oats, leavening, vanilla, and salt
1 Silicone Spatula for folding in the chocolate chips
1 Shallow Bowl for the granulated-sugar coating
1 Small Cookie Scoop for dividing 48 dough balls
2 Baking Sheets for baking the coated dough balls
1 Oven for baking at 350°F
1 pair Oven Mitts for handling hot baking sheets
1 Wire Cooling Rack for cooling the cookies

Beat the brown sugar, white granulated sugar, vegetable shortening, and eggs in a large stainless steel mixing bowl until evenly combined.
1 cup brown sugar, 1 cup white granulated sugar, 1 cup vegetable shortening, 2 eggs
In a medium stainless steel mixing bowl, whisk the all-purpose flour, rolled oats, baking powder, baking soda, vanilla extract, and salt until the dry ingredients are evenly distributed, then mix them into the sugar-shortening base.
2 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon vanilla extract, 1 teaspoon salt
Fold in the semisweet chocolate chips until they are spread evenly through the dough.
1 large package semisweet chocolate chips
Preheat the oven to 350°F. Put white granulated sugar for coating in a shallow bowl. Portion the dough into 48 balls, roll each one in the sugar, and arrange them with space between on baking sheets.
white granulated sugar

Bake each sheet at 350°F for 9 to 10 minutes. Check at 9 minutes and continue only as needed within the range.
Let the cookies settle briefly on the baking sheets, then transfer them to a wire cooling rack and cool before stacking or serving.

Use one large package semisweet chocolate chips. Roll all 48 dough balls in granulated sugar and bake for 9 to 10 minutes at 350°F.