Old-Fashioned Oatmeal Chocolate Chip Cookies

We’re sharing a recipe today that brings us back to our childhood. To a time when cookies were simple and delicious and no one thought to put salted caramel, Oreos, or Halloween candy in them ?

There is, of course, a time for such treats, but there is something beautifully nostalgic about making a recipe that has been made for years, and reminiscing about old memories and times gone by. These oatmeal chocolate chip cookies definitely fit the bill, and are made with a recipe that has been passed down and much loved by everyone who’s tried them!

Full disclosure: This recipe uses vegetable shortening instead of butter. We know, we know, but remember what we were talking about with times gone by? Back in the day shortening was regularly used in baking and to be honest, it produces a lovely flavour and texture to these cookies. Feel free to substitute the shortening with butter if you absolutely must, but we would definitely advise sticking to the original ingredients!

The other ingredients that comprise these cookies are basic, everyday, kitchen staples. Oatmeal, brown sugar, a bit of flaked coconut, and a shockingly little amount of chocolate chips. Let us tell you, we were totally tempted to add more chocolate chips! Half a cup?! That’s craziness! But we found that the decrease in the amount of chocolate chips really let the oatmeal component of the cookies shine.

To us, these cookies are similar in sentiment to digestive or tea biscuits. They are not overly sweet, would be perfect with a cup of tea, and are the perfect combination of chewy and crunchy.

Baking from vintage recipes can be so fun! We highly suggest that you take a taste of the past and make these cookies!

Old-Fashioned Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup ( 220 g) vegetable shortening

1 3/4 cup (219 g) all-purpose flour

2 cups (177 g) old-fashioned oats

1 cup (212 g) light brown sugar, packed

1/2 cup sweetened-flaked coconut

1/2 teaspoon baking soda

1/4 cup water

1/2 cup chocolate chips

Directions:

  1. Start by preheating your oven to 350 degrees F.
  2. In a large bowl, beat together the shortening and brown sugar. In a small bowl, dissolve the baking soda into the water and then add to the mixture as well.
  3. Add the flour, old-fashioned oats, and coconut, and mix again until combined.
  4. Add the chocolate chips and stir until evenly incorporated. Drop the dough by tablespoonfuls onto a parchment-lined baking sheet then bake in the oven for 10-12 minutes.
  5. Let cool on the baking sheet for 5 minutes then, transfer to a wire cooling rack to cool completely. Enjoy!

Peanut Butter Milk Chocolate Chip Cookies

I (Alyssa) recently had my 30th birthday. It was a fantastic day filled with friends, family, parties, and fun, and I wouldn’t have changed anything about it! Far from being sad to leave my twenties, I’m excited about what this new decade has in store!

In conjunction with my birthday though, came an onslaught of birthday cake- chocolate peanut butter cake, rum soaked cake, and chocolate cake so rich and chocolatey that I’m not sure it’s necessary to try any other chocolate cake recipe for the rest of our lives. I’m not going to complain.

However, since there has been so much dessert floating around, it was a bit of a challenge trying to build up the desire to bake another dessert. I’m so glad I did though, because these are cookies that you will still want to eat after eating three different types of birthday cake. They’re that good.

Filled to the brim with peanut buttery flavour (two whole cups go into the dough!), these cookies are sure to fulfill all your peanut butter cravings. The addition of oats adds another layer of texture, and the milk chocolate chips make them taste like you’re eating your favourite peanut butter cup in cookie form.

These cookies are big too! We made them using 3 ounces of dough per cookie, which results in big, thick, chewy cookies similar to what you would see in a bakery. Feel free to make them smaller though, they will just take slightly less time to bake but taste just as heavenly!

Peanut butter and chocolate is a winning combination that will definitely make your day and whoever’s you share them with!

Go Bake.

Peanut Butter Milk Chocolate Chip Cookies

Ingredients:

2 1/2 cups (310 g) all-purpose flour

1/2 cup (52 g) quick-cooking oats

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (230 g) salted butter, softened to room temperature

1 cup (200 g) granulated sugar

3/4 cup (150 g) packed light brown sugar

2 large eggs

2 cups (500 g) creamy peanut butter

1 1/2 teaspoons vanilla extract

1 1/2 cups (270 g package) milk chocolate chips

Directions:

  1. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt together. Set aside
  2. In a large bowl, beat together the cream and both sugars until smooth, about 1-2 minutes. Add the eggs and beat until combined, about 1 minute. Add the peanut butter and vanilla and stir again until combined. *We did this entire process using a large spoon but a mixer would work just as well (and probably be much easier!).
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and mix again until incorporated. Chill the dough for 1-2 hours in the fridge to help firm up the dough.
  4. Preheat your oven to 350 degrees F and line your baking sheets with parchment paper or a silpat. (We unfortunately ran out of parchment paper just as we were starting to bake these so we went for the au naturale method which worked as well!).
  5. Roll the dough into large balls, about 3 tablespoons per ball (or 3 ounces/85 g if you want to get into details). Place the dough onto your prepared baking sheet and gently press down on each ballto slightly flatten them. Bake each batch for 13-15 minutes until lightly browned on the edges.
  6. Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Inspired by this recipe.

Chai Spiced Oatmeal Creme Pies

It’s September which means we can make spiced everything right?! We thought we’d ease our way into “spiced” season by starting off with something that’s chai spiced and then work our way into pumpkin spiced things when the leaves really start to fall off the trees!

We’ve made Sally’s Oatmeal Crème Pies before and absolutely loved them. However, Starbuck’s chai lattes are also one of our favourites which got us thinking about whether we could come up with a magical way to combine both delicious flavours.

We think we did it. These cookies pack a chai flavour punch not just a hint. We made sure that the flavour of chai really came through by incorporating chai flavours into both the cookie and the buttercream so that you just can’t miss it!

The oatmeal cookie is buttery, crispy around the edges, chewy in the center and everything that you could want an oatmeal cookie to be. They are not overly thick which means that you can pile on extra frosting without worrying about whether you’ll be able to fit the whole thing in your mouth! We’re always thinking of you!

These are the perfect cookies to enjoy as you watch the leaves start to fall off the trees, the days start to get crisper, and autumn starts to loom closer and closer. They would be lovely with a cup of tea or coffee, or maybe even as a breakfast treat! Your secrets are safe with us ?

Go bake.

Chai Spiced Oatmeal Creme Pies

Ingredients:

1 1/4 cups (290 g) salted butter, softened to room temperature

1 cup (200 g) packed dark brown sugar

1/2 cup (100 g) granulated sugar

1 large egg

2 teaspoons vanilla extract

1 tablespoon fancy molasses

1 1/2 cups (187 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon sea salt

3/4 teaspoon cinnamon

1/4 teaspoon each of ground cloves, ginger, nutmeg, and cardamom

3 cups (240 g) quick-cooking oats

Creme Filling:

3/4 cup (175g) salted butter, softened to room temperature

3 cups (360 g) powdered sugar

3 tablespoons heavy cream

1 1/2 teaspoons vanilla extract

1/4 teaspoon each of ground cinnamon, ginger, cardamom, and allspice

pinch of sea salt

Directions:

  1. Start by preheating your oven to 375 degrees F. Line a large baking sheet with parchment paper then set aside.
  2. Using a mixer or a large spoon and some elbow grease, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, spices, and oats.
  4. With the mixer running on low (or a gentle hand), slowly add the dry ingredients to the wet ingredients until just combined. Place the dough in the fridge to rest for about an hour (you can skip this step, but we found that our cookies baked better when the dough was slightly chilled).
  5. Drop the dough with a large cookie scoop, or make sure each ball of dough is roughly the same size. The cookies will definitely spread in the oven, so place the dough about 3 inches apart from each other.
  6. Bake for 10 minutes or until the cookies are lightly browned around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. For the filling: Beat the butter and powdered sugar together on medium speed for 1-2 minutes. Pour in the heavy cream, vanilla extract, and spices and beat on high for 2-3 minutes until fluffy. Add a pinch or two of salt as needed. Spread about 1 1/2 tablespoons of cream filling on the bottom side of half of the cookies and top with the remaining cookies, right side up. Enjoy!

Inspired by this recipe.