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Crazy about chocolate chips? This chewy cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for more and more...so this big batch is perfect. —Diane Neth Menno, South Dakota
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 87 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 84 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Chocolate Chip Oatmeal Cookies in Taste of Home August/September 2007, p37
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Reviewed on Oct. 21, 2012 by lovecows16
I used a chocolate pudding mix and they are great!
Reviewed on Jul. 27, 2012 by golfbaker
These cookies are GREAT. I reduced the amount of sugar to 1/2 cup and put in cranberries instead of chocolate chips. They don't last long inour house,
Reviewed on May. 01, 2012 by BabyGsMommy
Dealing with gestational diabetes isnt easy when you have a sweet tooth! I made these cookies more diabetic friendly...and they were still amazing good. Here were my changes. I substituted Splenda for the sugar. Subbed Splenda brown sugar for the brown sugar and reduced it to half a cup. I used vegetable spread instead of butter. I used one and a quarter cup of whole wheat flour instead of one and half of white. I used sugar free pudding mix. I used one half cup mini semi sweet chocolate chips. A lot of changes I know but it made a delicious satisfying cookie that is low enough in carbs for everyday enjoyment. I tried it a few ways to come up with this set of subs and they produce the best results. Enjoy!
Reviewed on Apr. 16, 2012 by Grandmother Lesley
Wonderful! Made just like the recipe, no changes and they are absolutely a great oatmeal, choc chip and pecan cookie. Yummy!
Reviewed on Mar. 11, 2012 by patde
This is a good oatmeal cookie recipe soft and chewy.yum
Reviewed on Mar. 02, 2012 by tysgirl
To add to my review--I didn't have vanilla pudding mix, but I did have cheesecake pudding mix. So I used this instead. Very good.
Perfect blend of gooey-ness & chewiness!
Reviewed on Jan. 23, 2012 by Jazzzz
Just made these using a couple of the other reviewers suggestions: I used chocolate fudge pudding and whole wheat flour. My husband loved them. I felt they were a bit on the dry side, though tasty. The dryness could be the result of using whole wheat flour...I will try the recipe again with all purpose flour :( to see if that was why they were so dry...
Reviewed on Jan. 21, 2012 by zether
I followed the instruction. And i had to put another half a butter and another egg to get it to conform.
Reviewed on Jan. 15, 2012 by HeatherD35
These were very good! I used whole wheat flour and old-fashioned oats. This recipe is a keeper.
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