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Venita's Chocolate Chip Cookies

  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 2 dozen
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1 cup granulated sugar

1 cup light brown sugar 

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 

1/4 cup vegetable shortening, such as Crisco 

1 teaspoon vanilla extract 

2 large eggs 

2 1/2 cups old-fashioned rolled oats 

2 cups all-purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1 cup semisweet chocolate chips 

One 5-ounce bar milk chocolate, chopped 


  1. Preheat the oven to 400 degrees F.
  2. With an electric mixer, cream the granulated sugar, brown sugar, butter and shortening until smooth. Add the vanilla and eggs, mixing well. In a blender or food processor, process the oats to a fine powder. Sift together the flour, baking powder, baking soda, salt and oatmeal and, with the mixer running, gradually add the dry mixture to the creamed mixture. Stir in the chocolate chips and chopped chocolate bar.
  3. Roll the dough into golf-size balls and place 2 inches apart on 2 ungreased cookie sheets. Bake for 8 to 10 minutes. With a spatula, loosen the baked cookies from the pan and allow them to cool on the cookie sheet. Serve warm.

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