The Christmas holiday sure seems to bring out the cookies with multitudes of shapes and sizes and containing great varieties of ingredients. Some are frosted and some are filled with yummy fillings! As I mentioned previously in an earlier post, Two Favorite Holiday Bar Cookies, my mother made quite a variety of cookies each year during the Christmas season. In today’s post I’d like to share her recipe for Holiday Chocolate Chip Oatmeal Cookies. These were the cookies for which I kept making repeat trips to the cookie jar! Ummm, be right back! ?
The recipe for Holiday Chocolate Chip Oatmeal Cookies that my mother made for so many years contains shortening. I decided to experiment this year with coconut oil to replace the shortening and the substitution worked great! My husband could not taste the mild coconut flavor that I believe the coconut oil imparted to the cookies, but I could. The coconut flavor is very mild and doesn’t detract from the recipe at all.
The recipe for Holiday Chocolate Chip Oatmeal Cookies yields 4 dozen cookies. I baked 2 dozen in the conventional oven and the other 2 dozen in a convection oven. The convection oven-baked cookies were far superior in appearance to those baked in the conventional oven.
My recommendations to you are to use coconut oil in place of shortening (unless you like shortening) and to bake the cookies in a convection oven if you have one available. The cookies baked in the conventional oven seemed to spread out more on the cookie sheet, getting thinner and darker on the outside edges. In the conventional oven, it takes the cookies 12 minutes to bake at 350 degrees F. In the convection oven, 15 minutes were required to completely bake the cookies.
To make the dough, coconut oil (or shortening) is creamed together with brown and white sugar. Eggs are added and beaten until well blended. The remaining ingredients are added and mixed in. A stand mixer makes easy work of preparing the cookie dough.
The cookie dough is dropped onto a greased cookie sheet by teaspoonful, and spaced about an inch apart from each other. I used a small scoop to portion the cookie batter and it worked quite well.
The cookies are baked at 350 degrees F. for 12 minutes in the conventional oven and 15 minutes in the convection oven.
For gifting, place the cookies in a clear plastic bag and tie a ribbon around it. A tag can be added to the ribbon if you wish. Another idea is to save tins, remove the labels, glue on Christmas wrapping paper and top the lid with a bow.
The Printable Recipe
- 1 cup coconut oil (or shortening, if you prefer)
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 1/2 cup sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3 cups rolled oats
- 1 cup chopped pecans
- 1 6-oz. package chocolate chips
- Cream together coconut oil (or shortening) and sugars.
- Add eggs and beat until well-blended.
- Add flour, baking soda, vanilla, oats, pecans and chocolate chips.
- Drop batter by teaspoonful onto greased baking sheet about 1" apart.
- Bake at 350 degrees F. for 12-15 minutes or until browned.
- Use coconut oil or shortening in this recipe - your choice. Both work well.
I hope you enjoy Holiday Chocolate Chip Oatmeal Cookies as much as I do!
Remember to Savor the Flavor of Giving!
Christmas Blessings, Janet
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