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Old-Fashioned Oatmeal Chocolate Chip Cookies

Old-Fashioned Oatmeal Chocolate Chip Cookies
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Old-Fashioned Oatmeal Chocolate Chip Cookies

Old-Fashioned Oatmeal Chocolate Chip Cookies

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Simple, chewy oatmeal cookies with brown sugar, plenty of oats, and chocolate chips throughout. This updated family version keeps the old-fashioned character while using stick margarine or a plant-based baking stick instead of shortening for a more practical modern pantry.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 48 to 60 small cookies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup margarine or plant-based baking sticks (170 g), softened
  • 1 cup packed brown sugar (220 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 large egg
  • 2 Tbsp water (30 mL), plus up to 2 tsp more only if needed
  • 1 tsp vanilla extract (5 mL)
  • 1 cup all-purpose flour (120 g)
  • 1/2 tsp baking soda
  • 1 tsp fine salt (optional)
  • 3 cups old-fashioned rolled oats (about 240 g)
  • 1 cup semisweet chocolate chips (about 170 g)

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Electric mixer or sturdy spoon
  • Rubber spatula
  • Cookie scoop or tablespoon
  • Parchment-lined baking sheets
  • Wire cooling rack

Method
 

  1. Preheat the oven. Heat to 350°F / 175°C. Line baking sheets with parchment paper.
  2. Cream margarine and sugars. Beat the softened stick margarine, brown sugar, and granulated sugar for about 2-3 minutes, until creamy.
  3. Add the egg. Beat until fully incorporated.
  4. Add water and vanilla. Mix in 2 Tbsp water and the vanilla until smooth.
  5. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and optional salt.
  6. Combine. Add the dry ingredients to the margarine mixture and mix only until combined.
  7. Add the oats. Stir in the oats until evenly distributed.
  8. Add the chocolate chips. Fold in the chocolate chips.
  9. Check the dough. The dough should be thick and scoopable. If it seems unusually dry or crumbly, add water 1 tsp at a time, up to 2 additional tsp.
  10. Portion. Scoop by rounded tablespoons for medium cookies.
  11. Arrange. Place the dough about 2 inches apart on the prepared baking sheets.
  12. Bake. Bake for about 11-13 minutes, beginning to check at 11 minutes.
  13. Check for doneness. The edges should be lightly golden, the tops should look set, and the centers should still look slightly soft.
  14. Cool on the pan. Leave the cookies on the baking sheet for about 5 minutes.
  15. Finish cooling. Transfer to a wire rack.

Notes

Margarine
Use stick margarine or plant-based baking sticks, not a soft tub spread or low-fat vegetable-oil spread.
Make Ahead, Storage & Freezing
  • Room temperature: Store baked cookies airtight for about 4-5 days.
  • Freeze baked cookies: Up to 3 months.
  • Freeze dough: Scoop portions, freeze until solid, then store in a freezer bag.
  • Bake from frozen: Add about 1-2 minutes and watch the edges.
Bubby’s Tip
Do not keep baking because the centers still look a little soft. The oats keep absorbing moisture while the cookies cool, so taking them out at the right moment is what gives you that old-fashioned chewy middle.

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