Salted Oatmeal Cookies With Dark Chocolate

I took a super lazy approach to this bcs I didn't want to haul out my stand mixer, and I took a gamble bcs I didn't have shortening on hand. So I subbed 4 Tbs vegetable oil for the shortening and added it to the sugars, egg, vanilla, and butter (which I melted first); I beat everything with a wire whisk for about a minute until thoroughly combined and glossy. Then I added that to the dry ingredients (along with choc chips). Shockingly, the cookies came out fine! Better than fine, in fact -- my hubs said they were the best cookies he'd ever had. (I think it helps that choc chip oatmeal is his elusive dream cookie that he's almost never able to find. ;) I'll definitely have to try to coconut oil substitution, though; that sounds YUM.

I just finished making these, and my tween/teen kids would have eaten them all. I am a health freak, and it was hard for me to use the shortening. However, I will try the coconut oil next time, in place of the shortening....I feel empowered by the other reviews! I also made a double batch, and substituted one half of the white flour with 100% WHITE Whole Wheat flour. (Trader Joe's.) They are perfect, and have just the right texture. These will be my new go-to chocolate chip cookie!

I used coconut oil in place of the shortening. They were fabulous.

PLEASE let me know if you can make these without shortening - Should I just add 4 tbsp extra of butter, or can it go entirely without? Thanks!

I actually made these and they're pretty tasty. I accidentally forgot the remaining tsp of salt, but they're fine without. I can still taste a little salty with my sweet, and they go fabulously with ice cold milk. My hubby doesn't care for oatmeal cookies, but he really likes these. I'm not sure how coconut might affect these, as they already have a coconut-ty texture - not sure how, but that's the best way to describe it. It could be because I'm at a higher altitude? Anyway - these are super simple and tasty so I'll definitely make them again.

Coconut does sound good. I put butterscotch chips in a fruit quick bread I made the other day and although I think they added to the flavor they were undetectable. I meant to use butterscotch instead of chocolate but I have seen them with both. I don't generally sprinkle my cookies with salt. This is something that appears to be a new trend or revival. Thanks for the coconut idea too! : )

I agree. I might add coconut (lessening the salt) as well as the coconut oil. To me, the butterscotch chips will ruin the cookie. But, that's what makes different recipes.

Fortuna, I usually read the comments before trying a new recipe to see whether changes might be indicated. Comments like yours, where you clearly never tried the recipe and more over plan to make changes if you ever get around to making your cookies,are utterly useless. Bake the cookies according to the recipe first, then make suggestions.

I usually don't respond but I have to in this instance. If you love the recipe so much, why are you making all these changes?