Go Back

Oatmeal Chocolate Chippers

Adapted from Nancy Baggett's The All-American Cookie Book.
Servings 4 dozen

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Generous 1/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1/4 cup white vegetable shortening
  • 1 cup packed light brown sugar
  • 3/4 cup sugar
  • 1 large egg
  • 3 Tbsp light or dark corn syrup
  • 2 tsp vanilla extract
  • 2 1/3 cups old-fashioned rolled oats
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup (about 3 ounces) shredded or flaked sweetened coconut (optional)

Notes

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and smooth, about 1 minute. Add the brown sugar and sugar and beat until well blended, about 2 minutes. Add the egg, corn syrup, and vanilla and beat until very light and fluffy, about 1 1/2 minutes.
Beat in the flour mixture until evenly incorporated. Stir in the oats, chocolate chips, and coconut (if using) until evenly incorporated. Let the dough stand for 5-10 minutes, or until firmed up slightly.
Scoop the cookies (with a small cookie scoop or by tablespoon), shape into balls, and place on baking sheets. Pat down the cookie balls until about 1/2 inch thick.
Bake the cookies for 11-14 minutes, or until tinged with brown, slightly darker at the edges, and almost firm when pressed in the centers; be careful not to overbake. Rotate the cookie sheet halfway through while baking for even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 4 minutes. Using a spatula, transfer the cookies to a cooling rack and let stand until completely cooled.
To freeze: Freeze the molded dough on parchment paper-lined pans (one layer at a time) and store frozen cookies in a freezer bag. When you're ready to enjoy them, bake from the freezer, adding an extra minute or two of cooking time.