- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 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
- 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.
- Drop by rounded teaspoonfuls 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.
Reviews for Chocolate Chip Oatmeal Cookies
"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 !!!!!"