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Oatmeal Chip Cookies Recipe
Oatmeal Chip Cookies Recipe photo by Taste of Home

Oatmeal Chip Cookies Recipe

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5 26
Publisher Photo
These delicious, nutritious cookies use lots of oatmeal. They're crisp on the outside and sweet, chewy inside.—Ruth Ann Stelfox, Raymond, Alberta
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
MAKES:42 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
MAKES: 42 servings

Ingredients

  • 2 cups butter, softened
  • 2 cups sugar
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 6 cups quick-cooking oats
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips

Nutritional Facts

2 cookies equals 276 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 216 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm.
  2. Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks. Yield: about 7 dozen.
Originally published as Oatmeal Chip Cookies in Taste of Home June/July 1994, p14

Nutritional Facts

2 cookies equals 276 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 216 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Oatmeal Chip Cookies

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 27, 2015

"These are really good! We love our cookies to be slightly crunchy yet soft in the middle and those were just that. We halved the recipe and used gluten-free flour but other than that it was the same. They got rave hits with everyone who ate them!"

MY REVIEW
Reviewed Jul. 19, 2015

"Very good! I didn't have time to chill the dough so I baked them as drop cookies. Turned out great."

MY REVIEW
Reviewed Jun. 3, 2015

"Great texture and flavor. I added Craisins for an extra touch."

MY REVIEW
Reviewed May. 30, 2015

"These cookies are very good. I cut this recipe in half and i was able to make around 40 cookies. I also added 1 teaspoon of cinnamon. I make sure to melt the butter and add a teaspoon of cornstarch for the perfect chewy cookie. I do this with regular chocolate chip cookies as well. It is also important to chill the dough. I will be making these again."

MY REVIEW
Reviewed Jun. 19, 2014

"This is the best recipe I've ever used. Chewy but holds together well. I halved the recipe except I still used 2 cups chocolate chips; substituted 1/2 butter & 1/2 olive oil for the all butter part of the recipe; I used a pinch of salt & slightly less sugar than recommended; I also added 1 cup of chopped pecans & used traditional oats. I've tried different recipes for years to find a good one since it is my favorite type of cookie and this is where I stop. I found the best one. Thanks Ruth. It's a keeper."

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