Brenda Gantt’s Chocolate Chip Oatmeal Cookies

Brenda Gantts Chocolate Chip Oatmeal Cookies 1


1½ cups White Lily all-purpose flour (sifted)

1 teaspoon baking soda

1 teaspoon salt

1 cup solid shortening

¾ cup granulated sugar

¾ cup brown sugar

2 large eggs

1 teaspoon hot water

1 teaspoon vanilla extract

1½ cups chopped pecans

1 (12-ounce) package chocolate chips

2 cups old-fashioned oats


Preheat oven to 350°. Lightly grease a baking sheet. Sift together flour, baking soda, and salt in a bowl. Beat shortening with a mixer at medium speed until fluffy. Add sugars, beating well. Beat in eggs and 1 teaspoon hot water. Add flour mixture to sugar mixture, beating until combined. Add vanilla and mix well. Fold in pecans, chocolate chips, and oats. Drop batter by tablespoonfuls on baking sheet. Bake for 10 to 12 minutes.

Linger Around The Table Yall cover-Brenda Gantt, “This recipe was my mother’s, and my recipe is beaten and battered from how much I’ve used it. If you pour me a cold glass of milk in a tin cup and give me a saucer of cookies, I’ll be a happy camper!”

Limited inventory of Gantt’s new book, Linger Around the Table Y’all is available at Read Gantt’s inspiring story here. Be sure to follow us on Instagram @cfpbirmingham for a sneak peek at another delicious recipe from Brenda Gantt perfect for the holiday season! 

Submitted by: Brenda Gantt

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