Kids' Choice Chip & Fruit Oatmeal Cookies
Kids' Choice Chip & Fruit Oatmeal Cookies
(23)
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| whole grain, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 4 1/2 dozen cookies |
Ingredients
- 1/2 cup butter, right from the fridge, or at room temperature
- 1/2 cup vegetable shortening
- 1 cup brown sugar, light or dark
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 tablespoon cider or white vinegar
- 1 large egg
- 1 teaspon baking soda
- 1 3/4 cups Unbleached King Arthur White Whole Wheat Flour
- 1 cup quick-cooking rolled oats
- 3 cups chips, chunks, dried fruit, and/or nuts of your choice
Directions
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
1) In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt, and vinegar.
2) Beat in the egg, then the baking soda, flour, and oats. Stir in the chips.
3) Drop the dough, by tablespoonfuls, onto the prepared baking sheets.
4) Bake the cookies for 12 to 14 minutes, until they're golden brown. Remove the cookies from the oven, and cool on a rack, or right on the pan. Lighter-colored cookies will be chewier; darker-colored, crunchier.
Reviews
05/22/2012- Delicious. After chatting with Irene on the hotline, I used all butter and omitted the shortening. Irene warned this would make crispier cookies and I like them chewy, so underbaked by 1-2 minutes and they turned out perfectly chewy. I love that they are 100% whole grain. Made them with raisins and chocolate chips but can see how the dough would be a great base for just about any fruit or chip.
- 11/02/2011
- These are great, and made exactly 4 dozen with a #40 scoop. I baked them on a parchment-lined baking sheet for 13 minutes, and they were perfect. I wanted to use up some old-fashioned Quaker oatmeal, so substituted that for the quick-cooking variety. I alsoI used 6 ounces of the Ghirardelli bittersweet chocolate chips (they're chunks actually), 6 ounces of walnuts, and 6 ounces of King Arthur's dried fruit blend. I've only tasted one cookie, but the chocolate pretty much takes center stage. BTW, I chilled the dough overnight, and I had soaked the dried fruit in a few tablespoons of rum for about an hour before mixing it all together. I've been meaning to try this recipe; it's definitely a keeper (probably way up there in calories too, I'm sure, but they's nutrititious, so that negates any calories, right?).
- 01/03/2011
- These are the BEST chocolate chip cookies ever, My husband said better then his mothers and his family thought they had the market on oatmeal chocolate chip cookies. ah ha I love a challenge so for 30 years I finally found it and the best part is the whole wheat flour and vinegar. They thought the tablespoon of water in their recipe was unique, just wait till I tell my mother -in-law (88 yrs old) about the vinegar :)
- 09/03/2010
- Deliciously crisp oatmeal cookie with just the right amount of chewy texture, per my son. I did not have butter so I subbed Smart Balance oil (along with organic shortening). I did not put in the add-ins or raisins. I tripled the amount of rolled, old-fashioned oats. I reduced each type of sugar by one ounce. The batch rose nicely without any puddles (10 minutes at 350F). This is better than the recipe from the Quaker Oats boxlid. Thanks again!
- 08/23/2010
- Absolutely wonderful recipe that I have made more times than I could count. Due to the fact that they are my boyfriend's favorite, I make them fairly often and we just call them "Dan's Oatmeal Cookies". :)
- 03/19/2010
- I don't like oatmeal cookies, but after I read the recipe, I figured that they sounded almost edible so I gave them a shot. I made these this evening. The batter whipped up so quickly I almost didn't have time to preheat the oven. I used a cookie scoop to portion the cookies and I got ALMOST 4.5 dozen. 51 cookies is better than I would have if I had done it by hand. The dough popped out of the cookie scoop very easily, it didn't give me trouble like some of my other doughs do. I baked the cookies for 13 minutes and though they look like they could use a little more cooking, I took them out anyways. The cookies cooled nicely with nice crispy edges and slightly chewy center. Perfect. So now the real test. I tried one of the cookies and I liked it! The oats were not overpowering and the fruit and chocolate chips complimented each other and the walnuts added an extra level of crunch. I was worried that my husband would have to eat 4.5 dozen cookies, but now he has help! I also put the recipe through a calorie counter and each cookie has 115 calories, 6.6g fat, 9.6mg cholesterol, 58mg sodium, 14.8g carbs and 1.5g protein.
- 09/02/2009
- I've made these several times with various add in's. My latest batch was dried cranberries. coconut and mini chocolate chips. Fantastic cookies every time.
- 06/16/2009
- Wonderful recipe. I think the vinegar makes the difference. I used dark brown sugar, and the dough has a wonderful flavor. It was great with dried cranberries, chocolate chips and butterscotch chips--I divided the dough and made some of each. I have been baking cookies for over 50 years and have many chocolate chip cookie recipes, but this one is the one I will use from now on. Thanks much!
04/09/2009- I just made this recipe and I love it! I used 2 Cups of chocolate chips, 1 Cup of mashed bananas (2 ripe bananas) and 1 Cup of dried cranberries. SUPER YUMMY! I'd have to say this has to be my most favorite cookie ever!!! But... I do wish it was maybe a little bit fluffier. I REALLY like the kind of cookies that crumble in your mouth and are almost muffin like... Hmmm....
- 03/17/2009
- Amazing! This recipe tastes so good, you would not believe it is made with whole wheat and whole oats! Chewy and slightly crispy at edges, not greasy, even though shortening is called for. I used 1 1/2 C chocolate chips, and 1/2 C walnuts and it was just about the right amount of chunkiness. I've frozen some for later and will rate those later.
