Chocolate Chip Oatmeal Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
Makesabout 7 dozen
- 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
- 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.
Nutrition Facts1 cookie: 87 calories, 5g fat (2g saturated fat), 11mg cholesterol, 84mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.
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.
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.
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.
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).
Dec 23, 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.
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.
Sep 9, 2016
They were moist but not a big fan of the oatmeal with them. They were easy to make though.
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!!!
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.
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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