Chocolate Chip Oatmeal Cookies Recipe

5 101 120
Chocolate Chip Oatmeal Cookies Recipe
Chocolate Chip Oatmeal Cookies Recipe photo by Taste of Home
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Chocolate Chip Oatmeal Cookies Recipe

Read Reviews
5 101 120
Publisher Photo
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect.—Diane Neth, Menno, South Dakota
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 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

Directions

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 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.
Originally published as Chocolate Chip Oatmeal Cookies in Taste of Home August/September 2007, p37

Nutritional Facts

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.

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  • 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.
Originally published as Chocolate Chip Oatmeal Cookies in Taste of Home August/September 2007, p37

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Reviews forChocolate Chip Oatmeal Cookies

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MY REVIEW
JMartinelli13 User ID: 92779 284599
Reviewed Mar. 4, 2018

"Perfect cookie for dunking, crispy on the outside, soft on the inside. I used a medium cookie scoop and baked them at 350 degrees for 10 minutes (convection setting). I flattened them slightly when they came out of the oven."

MY REVIEW
cbachtel User ID: 3618273 282954
Reviewed Jan. 30, 2018

"I changed a few things. I used sugar-free pudding and chocolate chips, splenda to replace white sugar, splenda brown sugar blend (3/8 cup), and old fashioned oats (because that's what I had). They were a little drier than other cookies I have made, but they did hold together just fine. I was surprised mine did not flatten out but looked like haystacks when baked. 2nd batch I flattened before baking. They tasted fine either way, and I will make these again. Thanks for a healthier cookie recipe. I only got 4 dozen, but used a medium cookie scoop so that is probably why."

MY REVIEW
lvarner User ID: 35803 274809
Reviewed Oct. 2, 2017

"These were quite tasty! I loved the texture additions of the oatmeal and nuts. They are a nice change of pace from the usual regular chocolate chip or oatmeal cookies."

MY REVIEW
RachelE User ID: 1320859 273039
Reviewed Sep. 15, 2017

"To make things easier, I melted the butter before whisking in the sugar, and I made them into bars using a 15x10x1 jelly roll pan, baking for about 18 minutes until lightly browned around the edges. Let them cool completely before cutting/eating because they probably wouldn't have held together too well out of the oven.

They were absolutely delicious! The oats were a little crispy, and they were very tasty. My husband is trying to keep them all for himself. I usually wouldn't make a recipe using convenience items like vanilla pudding, but I happened to have some in bulk I needed to use up (1/2 cup= a package)."

MY REVIEW
manga User ID: 4211076 258530
Reviewed Dec. 23, 2016 Edited Dec. 25, 2016

"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."

MY REVIEW
catalaya User ID: 8905048 256328
Reviewed Nov. 3, 2016

"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."

MY REVIEW
shar6024 User ID: 1138668 253894
Reviewed Sep. 9, 2016

"They were moist but not a big fan of the oatmeal with them. They were easy to make though."

MY REVIEW
abokker User ID: 4466726 248157
Reviewed May. 13, 2016

"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!!!"

MY REVIEW
amehart User ID: 1464390 242917
Reviewed Jan. 31, 2016

"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."

MY REVIEW
Peggie0203 User ID: 2074993 242651
Reviewed Jan. 27, 2016

"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."

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