Publisher Photo
Publisher Photo
I frequently made these cookies when I was growing up and learning to cook. After recently rediscovering the recipe, making a batch and taking one bite, I quickly remembered how delicious they are!
Recommended: Fall Cookies
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter or margarine, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups chow mein noodles
  • 1/2 cup chopped pecans, toasted

Directions

In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in oats, chocolate chips, chow mein noodles and pecans. Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 12 dozen.
Originally published as Crunchy Chip Cookies in Best of Country Cookies 1999, p107

Nutritional Facts

2 each: 103 calories, 5g fat (3g saturated fat), 13mg cholesterol, 69mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.

  • 1 cup butter or margarine, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups chow mein noodles
  • 1/2 cup chopped pecans, toasted
  1. In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in oats, chocolate chips, chow mein noodles and pecans. Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 12 dozen.
Originally published as Crunchy Chip Cookies in Best of Country Cookies 1999, p107

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