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The best oatmeal chocolate chip cookies

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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SKILL LEVEL :
Easy and quick

This recipe comes from my friend Yvonne. I truly think this is the best oatmeal chocolate chip cookie I have ever eaten. I was once literally followed home from a PTA meeting by a mom who could not live without the recipe. The two things that make these cookies unique are:

  1. a very high quantity of oatmeal - 6 cups
  2. a heavy hand with the salt, two teaspoons to be exact. Trust me, it is not a typo.  Don't back down on the salt. Salt does the same thing for these cookies as salt does for caramel and chocolate.

I'd love to know what you think about these cookies. I bet you can't eat just one. Or two or three for that matter!

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Variations

There are lots of great variations to these cookies:

  • Add shredded coconut, dried cherries, or yellow raisins. Throw in pretzels, M & M's, peanut butter cups or toffee pieces. You can't go wrong.
  • Or do what Yvonne does. Take two cookies and fill them with ice cream for the best ever ice cream sandwich.

The best oatmeal chocolate chip cookies

Prep

Cook

Total

Yield 5 dozen cookies

I truly think this is is one of the best oatmeal chocolate chip cookies I have ever eaten. I bet you can't eat just one. Or two, or three!

Ingredients

  • 1 pound of butter, softened
  • 1 1/2 cups brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 t vanilla
  • 3 cups all purpose flour
  • 2 t baking soda
  • 2 t salt
  • 6 cups old fashioned rolled oats
  • 2 cups chocolate chips
  • 1 cup chopped walnuts (optional)

Instructions

  1. Heat oven to 350 degrees. In a large mixing bowl cream together butter and sugars for 5 - 6 minutes with an electric mixer. Add egg and vanilla and mix until combined.
  2. Add the flour, soda and salt and mix until blended. Add oatmeal and mix until thoroughly combined. Stir in nuts and chocolate chips by hand until incorporated. Dough will be very thick and stiff.
  3. Using a tablespoon, drop heaping spoonfuls of dough on to an ungreased baking sheet. Bake 10 to 12 minutes. Remove from oven and let cool on a cookie rack.

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2 COMMENTS

Comments

  1. Diane says:

    These cookies were a big hit at home and at work. I love that they have so much oatmeal and agree the salt is the key.

    1. Kim says:

      Glad you liked them Diane!

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