Oatmeal Chocolate Chip Drop Cookies Recipe (Toll House Style)

Heat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it so the cookies release easily.

Stir flour, baking soda, and salt in a bowl until evenly blended.

In another bowl, mix shortening with brown sugar and granulated sugar until smooth and uniform.

Mix in the eggs one at a time. Then stir in the water, vanilla extract, and vanilla flavoring just until combined.

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 the oatmeal and chocolate chips. If the dough feels very soft, chill it 5–10 minutes to reduce spreading.

Spoon dollops of dough onto the baking sheet, leaving room between each one since they spread as they bake.

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.