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Chocolate Chip Oatmeal Cookies

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. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    about 7 dozen

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 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.

Test Kitchen Tips
  • Quaker Oats featured its first oatmeal cookie recipe on the package in 1908, more than 30 years after the company’s founding. The recipe used just three ingredients: oats, butter and eggs. Fancier ingredients, such as sugar, vanilla, cinnamon, raisins, nuts and chocolate chips, were added to later recipes.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Nutrition 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Reviews

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    Average Rating:
    • Sallee
      Nov 21, 2020

      I just made these and I love the texture but they are too sweet for my taste. I wonder if I left the pudding out if it would change them too much?

    • Nikoletta
      Sep 2, 2020

      These are phenomenal! I added shredded carrots and peanut butter. To die for!

    • Ruth
      Jan 27, 2020

      Very good but my Cookbook Taste of Home " Best Loved Recipes " says rounded tsp. not TBSP. So, 10 minutes was the max time as they browned pretty fast.

    • 7833louis
      Dec 19, 2019

      These are great! They have a nice, crispy surface and chewy inside. I'll be making these again but perhaps adding 1.5 c chips. I bet they're great with dark chips as well. Thanks for sharing!

    • Lynne
      Oct 27, 2019

      Not fair to rate a recipe lower because it sounds good but you haven’t tried it. Don’t rate it until you try it! And for heavens sake, don’t change an ingredient ie quick oatmeal to old fashioned and blame the recipe if your cookies are dry. Old fashioned does make a drier chewier cookie as it soaks up more moisture from the eggs and butter. The oats are uncut and uncooked!! I always substitute while oats but then it isn’t the same recipe is it

    • mamolnar
      Oct 8, 2019

      These cookies are delicious! They turned out chewy and have a nice amount of chocolate. I used old fashioned oats as I did not have the quick cooking on hand.

    • JJRN02
      Apr 16, 2019

      The absolute BEST oatmeal cookie recipe I have ever made!

    • DeliciouslyResourceful_Gina
      Dec 31, 2018

      Amazing. This might be my new favorite cookie - plenty of chocolate chips even for this chocolate lover. I only had while chocolate pudding mix but otherwise followed the directions exactly, other than making the cookies a bit bigger.

    • jeanniem12
      Nov 13, 2018

      No comment left

    • JMartinelli13
      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.