Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cream together the granulated sugar, brown sugar, and shortening.
dd in the eggs and vanilla extract, and whisk until everything is combined.
Add in the oats, flour, baking soda, salt, and cinnamon.
Mix everything together until the dough forms.
Add in the chocolate chips, crushed pretzels, and sliced almond and fold them into the dough.
Use a medium cookie scoop to scoop out dough. Place scooped dough a few inches apart onto the prepared baking sheet. You should be able to fit 6-8 on one standard sized baking sheet.
Gently press down the tops of the cookie dough with your hands to flatten the cookies a bit.
Bake the cookies for 11-13 minutes. They will still be a bit soft when you take them out, but that’s what you want!
Once out of the oven, you can press more chocolate chips, sliced almonds, or pretzels into the tops of the cookies, if desired.
Allow them to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to finish cooling. Enjoy!
Recipe created by Chrissy Palanjian @thehungrygirlkitchenblog
These cookies can be easily customized to incorporate add-ins that you want! If you prefer white chocolate chips over semi-sweet, add them instead! Or if you prefer other nuts like pecan or peanuts over almonds, you can absolutely switch it up! Just sub for the same amount of chopped nuts.
No chill time needed. I love when a cookie recipe does not require chill time and can be baked right after making the dough. Well, this recipe is one of those! No need to chill the dough-it can be baked right after making it!