- 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
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"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!"