Chocolate Chip Oatmeal Cookies Recipe

Reviewed on Oct. 10, 2009 by dmbethea

mmmmmm! VERY YUMMY cookie! Everyone I shared them with thought so, too! The second time making them, I used White Chocolate flavor pudding. Hard to imagine them tasting any better than the original, but they were! It was a very subtle difference, but a good one. I'm a stickler for "fresh"-tasting baked goods, and these were too dry for me the second day. They were still very good, just not the same as the first day when they had that wonderful crispy outer layer and chewy inner layer. I solved the problem with my second batch by baking only the number of cookies I wanted each day, and storing the rest of the batter in the fridge. Voila! Fresh-baked flavor every day! Next time, I'll try freezing some, too, and see if that works well.

Be very carful not to overbake them. One pan of mine came out quite brown on the bottoms (not burnt, though), and they didn't taste good at all to me.

Reviewed on Jun. 15, 2009 by Poots

These cookies are fantastic. Super moist. Only thing I will change next time is to less than half the sugar, a little on the sweet side. Pudding gives them a very unique flavour.

Reviewed on Jun. 12, 2009 by northernmom

I have made these for 2 years now and my family loves them and so do the neighbors!! They have replaced my old recipe.

Reviewed on Jun. 11, 2009 by cbory4

Update: The next day the cookies were on the hard side. I put a slice of bread in with them and they softened up. When I make them again I plan on adding a mashed banana as suggested by another reviewer.I'm hoping that will make them softer, and give them a little banana flavor. :^)

Reviewed on Jun. 09, 2009 by cbory4

These are great as written, but I added a twist-I used Banana instant pudding! I love the combination of banana, walnuts & chocolate. The banana flavor was very light-I may kick it up a bit next time by using 1/2 tsp vanilla and 1/2 banana extract! Be sure not to overbake-mine definitely had to come out of the oven at the 10 minute mark to be soft & chewy!

Enjoy!

Reviewed on May. 08, 2009 by Arista137

These are by far the best oatmeal chocolate chip cookies I've ever made... and I bake A LOT! They come out perfect every time if you do just as the recipe says. The only thing I add is a bit more vanilla. Plus I refigerate my dough before baking so they don't flatten. If you're looking for a great, easy, crowd-pleasing cookie, this is it!

Reviewed on May. 05, 2009 by mrs_h

Good, but a little dry

Reviewed on Mar. 22, 2009 by jmarie3j

These have become my very favorite chocolate chip cookie. Like gr8catmom, I also replace the granulated sugar with Splenda. It has twice as much oatmeal as flour. I also make sure and use a dark, bittersweet chocolate chip and not a semi-sweet. It satisfies your sweet tooth, is more filling and better for you.

jmarie3j

Reviewed on Feb. 20, 2009 by krink

I just made the cookies, never made any with pudding in , they turned out great. THANKS

Reviewed on Feb. 04, 2009 by gr8catmom

I used sugar-free instant vanilla pudding mix and used Splenda as a replacement for granulated sugar. I left the butter, as is and WOW! gr8 cookie!