Oatmeal Chocolate Chip Cookies

Every Canadian family seems to have their own version of oatmeal cookies. Ours strike the perfect balance: golden and crisp at the edges, soft and chewy in the centre, with plenty of chocolate chips. A mix of butter and golden Crisco keeps them from spreading too much, while a handful of hemp seeds adds a nutty flavour and a distinctly Canadian twist. Simple, sturdy, and comforting, these cookies are just as at home in a lunchbox as they are warm from the oven with a glass of milk.

Prep Time: 20 minutes

Total Time: 35 minutes

Makes: About 24 cookies

Ingredients

• ½ cup butter, softened

• ½ cup golden Crisco (or regular shortening)

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

• 2 cups rolled oats

• 1 cup chocolate chips

• ¼ cup hemp seeds

Method

• Prep oven: Preheat to 180°C (350°F). Line baking sheets with parchment paper.

• Cream base: In a large bowl, beat butter, Crisco, and both sugars until light and fluffy.

• Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.

• Mix dry ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon. Stir into wet mixture until just combined.

• Add oats & extras: Fold in oats, chocolate chips, and hemp seeds.

• Shape cookies: Scoop dough (about 2 tbsp per cookie) onto prepared sheets, spacing well apart.

• Bake: Cook 10–12 minutes, until edges are golden but centres are still soft. Cool on racks.

Variations

• Maple oat: Replace ¼ cup sugar with maple syrup for a richer flavour.

• Raisin classic: Swap chocolate chips for 1 cup raisins for an old-fashioned version.

• Trail mix style: Add ½ cup dried cranberries and pumpkin seeds for a hearty cookie.

• Holiday spice: Increase cinnamon to 2 tsp and add a pinch of nutmeg for festive flavour.