Chocolate Chip Oatmeal Cookies Recipe
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1-1/2 cups all-purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup chopped nuts
- 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.
- 2. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen.
1 each: 87 calories, 5g fat (2g saturated fat), 11mg cholesterol, 84mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Chocolate Chip Oatmeal Cookies
"The dough was very dry and I had a hard time keeping it together on the cookie sheet. They were falling apart. I used Old fashioned oats. I don't know if that made a difference, but I have made other oatmeal cookies with those oats and they were great. Will not make this recipe again."
"cookies were divine.ps: if you don't follow the recipe you cannot exactly blame TOH . just a thought .... use it don't use it."
"They were moist but not a big fan of the oatmeal with them. They were easy to make though."
"I am not a baker BUT you don't have to be! These cookies I baked for church were fabulous and so easy!!! Rave reviews!!!"
"These were simply delicious. The only thing I did differently was I use the small chocolate covered raisins in place of the chocolate chips. I had some left over from the holidays and thought this was a great way to use them up. Will continue to make this way for my family, but if you are not a raisin fan, these are outstanding as the recipe is written."
"Everyone liked these.I made half a recipe and got 39 cookies using my small (2 Tbsp.) cookie scoop.I also cut the sugar, but only to about 2/3 of the original amount. (They still are sweeter than I like them.) I also used whole wheat flour."
"These cookies were delicious. The only difference is that I cut the sugars in half. Everyone raved about them."
"way too sweet and does not make 7 doz. I won't be making them again."
"Delicious! Perfect when craving oatmeal and chocolate!"
"I've made these twice now to take to gatherings with friends, and they always receive great reviews! The only thing that I would note is that I don't think the recipe makes 7 dozen cookies. I made a half batch last night and probably got around 30 small cookies out of it."
"These were really just okay. The dough was really dry and I hoped the cookies would be less so as the butter melted, but they weren't. It might have been because I used old fashion oats instead of quick-cooking. Running the old fashion oats through the food processor might have helped with the texture. I really dislike crisp cookies so I made them a little bigger than the rounded tsp and baked them for 8 minutes, but found even that to be too long! I ended up baking for 6 minutes and letting cool on the cookie sheet for 1.5 minutes before removing to a wire rack. They didn't really spread at all. I used chocolate pudding mix because that's what I had and I think it was too chocolatey; I also decreased the chips to 1.5 cups. Sorry, but I won't be repeating these. I'm beginning to lose faith in the TOH recipes. This is the 5th or 6th one in a row that hasn't wow'ed me."
"Great cookie recipe. I left out the nuts just because I am not a fan, but these still turned out really good. However, where the recipe says to drop by round teaspoonfuls, they mean really rounds ones. I tried just regularly rounded to begin with and my cookies were about the size of a silver dollar. They still tasted good, but they were a little hard. In the next batch I REALLY rounded up the teaspoon and got the correct size of cookie and it was softer in the center.The only thing I might change next time is to try adding some raisins!"
"I made these twice over Memorial weekend to bring to two different events and these were a huge hit at both places. I think this may be the best chocolate chip recipe yet !!!!!"
"These cookies are fantastic!!! I followed the recipe exactly and my cookies came out perfectly! Best Choc. oatmeal cookie recipe i've come across!"
"Never know for sure. When it says butter, is it salted or unsalted?"
"Stop looking! This is the best oatmeal chocolate cookie recipe! Not only did it make a lot of cookies, each cookie looked great- baked for 10min then let them sit on cookie sheet. As a volunteer food editor for Taste of Home, friends and family expect great cookies from my kitchen, these cookies did not disappoint!"
"Perfect cookies and easy to make!"
"I followed the recipe EXACTLY except that I omitted the nuts. The dough is so dry it won't hold together. I added 2 tbsp of water. I was expecting a much much nicer tasting and nicer looking cookie. I went with this recipe because of a) the reviews and b) the ratio of oatmeal to flour. Will. NEVER make them again. I got 6 dozen "buttons" about 1.5 " diameter. I see the other reviews and shake my head as to what went wrong. Maybe I should have added another egg or two but won't bother trying this recipe again. Sorry!"
"Delicious, and this is from someone who never cared for oatmeal cookies. My family loved them and so did I."
"I am trying to find a new favorite chewy oatmeal cookie, this one is pretty good. I was curious about the affect of the instant vanilla pudding.. The cookies seem pretty sweet, I will probably try them again by the recipe and see if they are the same. I didn't add the nuts and I thought my dough was a little dry, but the chewy factor is there. They don't flatten much so I kind of pushed them down when they came out of the oven. It's a keeper for sure."
"Excellent cookies. I made them as directed and they are wonderful. Thanks for the recipe."
"Since I didn't check my pantry before starting the recipe, I used both Crisco and butter in place of the latter; one packet of Dream Whip in place of the instant vanilla pudding; only one cup of chocolate chips (since that's all I had); and one cup of toffee bits (to make up for the missing mix-ins). Despite ALL of these changes, the cookies were chewy, moist, and *very* tasty. I've added it to my recipe box!"
"These are excellent. My family loves them. My husband had accidentally bought cook and serve vanilla pudding and I couldn't tell any difference. They were delicious."
"Excellent recipe. I love that I don't have to chill the dough before baking and they freeze very well also. Thanks for sharing."
"Excellent recipe! I used half coconut oil and half butter, coconut pudding and half vanilla, half coconut extract! Large pecan chunks and not all the choc chips! To die for!"
"This recipe was very easy to assemble and bake. I didn't get quite as many cookies but it made a nice batch. We are enjoying them immensely."
"These were delicious. chewy on the inside and a little crispy on the outside. My kids like them. quick and easy to whip up. Will definately make again."
"Add some dates for pallet pleasure!"
"is the butter salted or unsalted?"
"Fantastic recipe!! Made these for someone who like oatmeal cookies without anything in them and these turned out great."
"I just made these and they are wonderful! My house smells so good."
"These are some of the best cookies I have ever made! I doubled the vanilla, decreased the flour, and used sugar free pudding. Delish!"
"This is a new family favorite! We made half with chocolate chips and half with raisins. I also doubled the vanilla. Very tasty!"
"Loved the flavor and that it make a lot of cookies :)"
"Love the flavor and that it make a lot of cookies :)"
"These cookies are amazing. I have baked them many times and not had any problems with them. I have added white chocolate chips and craisins to be different. Great cookies!"
"Way too sweet, too many chips in each cookie, too much sugar, then added sugar from the pudding...just too much for me."
"Everyone at the office LOVES these cookies!"
"The first batch of 84 servings was gone in just a couple of days, so I have to make another batch. My family loved these! I used half raisins and half choc chips."
"I used a chocolate pudding mix and they are great!"
"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,"
"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!"
"Wonderful! Made just like the recipe, no changes and they are absolutely a great oatmeal, choc chip and pecan cookie. Yummy!"
"This is a good oatmeal cookie recipe soft and chewy.yum"
"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!"
"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..."
"I followed the instruction. And i had to put another half a butter and another egg to get it to conform."
"These were very good! I used whole wheat flour and old-fashioned oats. This recipe is a keeper."
"The vanilla pudding mix keeps these little fellas so moist. I used more brown sugar then regular sugar, and raisins instead of chocolate chips. I can't wait to try different pudding in these!"
"I made these with chocolate pudding, because I had no vanilla pudding. Made with King Arthur whole wheat flour. Forgot to set timer; remembered cookies just before they started to burn. Absolutely wonderful dipped in a glass of milk or cup of coffee, especially if you cook them too long--just like a superb biscotti or scone!"
"These are very good! I've been making them for awhile now. I really don't change a thing but like to add just a bit more salt because I love a good salty sweet mix."
"These cookies are amazing!! I am a chocolate lover so I used chocolate pudding mix and Hershey's dark chocolate chips, also left out the nuts and replaced with Nestle chocolate chunks. The cookies didn't flatten out much for me either, but still very tasty! Will definitely be making these cookies many more times :)"
"Burnt the first three dozen. The cookied didn't spread as they baked, so I ended up with burnt little balls. Flattened out the last batch a bit and they baked perfectly."
"Delicious! Soft, moist, easy....my new favorite cookie recipe."
"Mmmmmmmmm...so good. My son gobbled up 8 of them right from the oven. Thanks for the wonderful recipe."
"Love this oatmeal cookie, have made it many times but this is the first time I usedchoc.instant pudding instead of vanilla andloved the results, very chocolaty also used semi-choc.chips and milk choc.chips. and left out the nuts,they were just delicious. I was very pleased with the results. thanks"
"So yummy and chewy. Did not use the pudding mix. Cooked at 350° for 10 min."
"delicious- I used golden raisins and white chocolate chunks-"
"Very good cookies...will be making these again soon!!"
"So good and chewy! I substituted the nuts for m&m's. Be sure not to overcook though. I also tried this with chocolate pudding and it was also really great."
"WOW! Love these cookies! They are soft and chewy and the flavor is fantastic! I also added a cup of raisins, and only had French vanilla instant pudding, but it worked just as well. I had to bake them for 15 minutes, but I may have made mine a little larger. Instead of butter I used Smart Balance. These cookies could not have been better and I will make them again and again."
"These were a definite winner in my house. I left out the nuts and used butterscotch pudding. Very yummy!"
"I used my small Pampered Chef cookie scoop and got a total of 85 cookies. 10 minutes was just enough time. When I took them out of the oven, I gave the pan a tap on the counter to flatten the cookies a little more. I left out the nuts and used French vanilla pudding. They turned out perfect!! Definately a do again."
"Phenomenal recipe. Outstanding in every way. Texture, taste....it is all wonderful."
"This is my all-time favorite cookie recipe. I have made it many times for a snack at home or to take to a get-together. Always a hit among my friends, I enjoy using a cup of chocolate chips and a cup of dried cranberries for a sweet, chocolately flavor. Wonderful taste, texture and small enough so that one or two cookies won't ruin your diet!"
"Every body around my office liked them"
"A co-worker of mine is allergic to chocolate and nuts, so I made them with butterscotch chips. They seemed to be a good pair tasting with the vanilla pudding."
"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."
"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."
"I have made these for 2 years now and my family loves them and so do the neighbors!! They have replaced my old recipe."
"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. :^)"
"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!"
"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!"
"Good, but a little dry"
"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"
"I just made the cookies, never made any with pudding in , they turned out great. THANKS"
"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!"
"I've baked a lot of cookies in my time. A recipe with 1 cup butter and 1 1/2 cups flour plus the 3 cups of oatmeal is pretty standard and should make 3-4 dozen cookies. Since they tell you this recipe makes 7 dozen, it means they are tiny cookies, bite sized. So, yes, the calories and fat PER cookie is less.....but so is the cookie. Now, if we can eat just one.....but, I would want more than one. How about you? "
" fatfree butter, isn´t that an oxymoron?
"These cookies are fabulous. I have replaced my old recipe for this one. This is a keeper! My husband love the dough and my children love the cookies. With all my cookies, I will use my pampered chef mini scoop and make cookie dough balls and line them up on a baking sheet. Then freeze them until hard. I then store the dough balls in a marked ziploc bag in the freezer. This way, we can have homemade cookies whenever we want and not have to bake 6 or 7 dozen."
"made it yesterday, all i can say?! YUMMY!!!! my kids loved them too ..thanks Diane for sharing this delish recipe :)"
"use fat free butter and fat free and sugar free pudding"
"I'm not sure how this is lower-fat but they are definately yummy. My whole family loved these chewy cookies. I only got 3 dozen cookies instead of the 7 the recipe suggests so the recipe cookies must be bite-size cookies. YUMMY-YUMMY!!!"