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These past couple of months I haven’t been able to sleep properly at all. And this past week it seems to have gotten worse! So yesterday morning when I woke up at 7:30am and couldn’t fall back asleep I decided to make cookies (well & muffins as well because I was freaking hungry).

I made this cookie recipe a couple years ago when I purchased The Kinfolk Table and haven’t made a different kind of chocolate chip cookie since. I love how they get a bit crunchy on the outside but are still a bit gooey on the inside. And lately all I’ve been craving is oatmeal cookies so these are perfect! This recipe is super simple and makes quite a few cookies, which is perfect if you decide to make them on a whim and want leftovers.

Soon I need to venture into the rest of the recipes this book contains.

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Processed with VSCOcam with m3 preset


1 cup packed brown sugar

1 cup granulated sugar

1 cup organic vegetable shortening, at room temperature

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

2 large eggs, beaten and at room temperature

1 1/2 cups all-purpose flour

3 cups whole rolled oats

1 cup semisweet or bittersweet chocolate chips


Combine the sugars and shortening in a large bowl and mix until smooth and creamy. Add the vanilla, salt, baking soda, and eggs and mix until just combined.

Stir in the flour, oats, and chocolate chips. Cover the bowl with plastic wrap and refrigerate for about 1 hour or until the dough is chilled and firm.

Position a rack in the centre of the oven and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

Using a small ice-cream scoop with a release mechanism or a 2-tablespoon measure, scoop the dough out into balls and place them on the prepared baking sheets ablaut 1 inch apart. Press the dough down gently with your fingertips.

Bake for 10-12 minutes, rotating halfway through the baking time, until the cookie edges begin to brown. Immediately remove the sheets from the oven and rap them sharply on a counter.

Transfer the sheets to a rack, and cool the cookies on the sheets for 5 minutes. With a spatula, transfer the cookies to the rack and cool completely, about 30 minutes. Serve or store in an airtight container for up to 3 days.

* Mixing the dough by hand is a must—using an electric mixer changes the consistency of these cookies. *

Makes about 3 dozen cookies

Note: I made 2 different sizes just for fun. Sometimes I want a bigger cookie and not a couple little ones, y’know? That’s why some of the cookies in the photos look a tad larger.




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