Oatmeal Chocolate Chip Drop Cookies Recipe (Toll House Style)
This oatmeal chocolate chip drop cookies recipe keeps the classic Toll House vibe and adds hearty oats for a slightly chewier bite. You’ll mix the dough, drop spoonfuls onto a tray, and bake until the edges set while the centers stay soft. In the how-to, I’ve kept the steps simple and added a couple practical tips to manage spreading.
Ingredients
1. Dry ingredients
2. Sweeteners
3. Wet ingredients
4. Mix-ins
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it so the cookies release easily.
Combine the dry mix
Stir flour, baking soda, and salt in a bowl until evenly blended.
Cream shortening and sugars
In another bowl, mix shortening with brown sugar and granulated sugar until smooth and uniform.
Add eggs and flavorings
Mix in the eggs one at a time. Then stir in the water, vanilla extract, and vanilla flavoring just until combined.
Build the dough
Add the dry ingredients to the wet mixture in batches. Stop mixing once you don’t see dry flour; overmixing can make cookies tougher.
Fold in oats and chips
Fold in the oatmeal and chocolate chips. If the dough feels very soft, chill it 5–10 minutes to reduce spreading.
Drop and space
Spoon dollops of dough onto the baking sheet, leaving room between each one since they spread as they bake.
Bake and cool
Bake for about 10 minutes, until the edges look set. Let the cookies sit on the tray 2–3 minutes, then move to a rack to cool.