Oatmeal Sugar Chocolate Chip Cookies

Oat-filled rounds with chocolate chips and a sugar-coated finish

Mix in two bowls, portion 48 rounds, and watch the short bake

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These oatmeal sugar chocolate chip cookies begin with 1 cup brown sugar, 1 cup white granulated sugar, 1 cup vegetable shortening, and 2 eggs. Mix those four ingredients into one even base before the oat-and-flour blend is added. Plan for 48 cookies, keeping that count in mind when the finished dough is divided for shaping.

The dry mixture combines 2 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Add 1 tablespoon vanilla extract to the mixed base, then stir in 1 large package chocolate chips. Finish every shaped ball with white granulated sugar as needed for coating, then bake at 350°F for nine to ten minutes.

Measure first and blend the dry ingredients evenly

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Use measuring cups and spoons for the cup, tablespoon, and teaspoon measures. Keep the sugar intended for coating separate from the measured cup that belongs in the dough, so both portions are ready for their own stages. Level the flour and leaveners rather than packing them into their measures.

Place the flour, rolled oats, baking powder, baking soda, and salt in a medium stainless steel mixing bowl. Stir them with a whisk until the fine powders are distributed through the flour and oats. Sweep across the bottom and around the sides, then set the complete dry blend within reach.

Mix the four-ingredient base before adding vanilla

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Put the brown sugar, measured white sugar, shortening, and eggs in a large stainless steel mixing bowl. Blend them with an electric hand mixer until the color looks consistent and no separate streaks of egg or shortening remain. Pause as needed so every part of the bowl receives the same mixing.

Use a silicone spatula to clear the sides and bottom. Add the vanilla and blend again just until it is worked through the base. A clean sweep around the bowl now helps prevent an unmixed pocket from remaining beneath the dry ingredients later.

Bring the dough together and stir in the chips last

Add the prepared dry mixture to the sugar-and-shortening base in manageable additions. Mix after each addition, stopping when the flour and oats are moistened and no dry pocket remains. Scrape once across the bottom between additions so the blend comes together evenly without extended mixing.

Turn the chocolate chips through the finished dough until they are spread from the center to the edges. Check the bottom of the bowl for any cluster that has not been folded in. Once the chips are distributed, stop mixing and move directly to portioning and the sugar-coating step.

Portion, coat, and bake within the stated window

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Preheat the oven to 350°F and set out the baking sheets. Pour a shallow layer of the coating sugar into a shallow bowl. Use a small cookie scoop to divide the dough into 48 portions, then roll each portion into a ball with clean hands. Turn every ball in the sugar and place it on a sheet with open space around it.

Bake each sheet for nine to ten minutes. Set the first timer for nine minutes and use the remaining minute only within that stated range. At the end of the bake, use oven mitts to remove the hot pan safely. Let the cookies settle until they can be moved, then transfer them to a wire cooling rack and allow them to cool completely before serving.

Bring all 48 cookies to a relaxed shared table

Arrange the cooled cookies on a broad plate and place it where family, friends, or neighbors can pass it easily around the table. A 48-cookie batch gives everyone room to choose one, continue the conversation, and return for another without turning dessert into a formal serving project. Set out cold milk, coffee, or tea and keep small napkins close by for the sugar-coated rounds. If the whole batch does not fit comfortably on one plate, begin with a single layer and replenish it as the gathering continues. The oats, chocolate chips, and sugar coating distinguish these rounds on a mixed cookie platter, while their individual shape keeps the moment simple. Let the plate travel from person to person, and leave a little room at the center of the table so cups, stories, and another round can all settle in together.

Join the recipe discussion to share how you divided the batch or ask a question about mixing, coating, or the nine-to-ten-minute bake. Leave a comment.