Oatmeal Chip Cookies
These delicious, nutritious cookies use lots of oatmeal. They're crisp on the outside and sweet, chewy inside.—Ruth Ann Stelfox, Raymond, Alberta
Ingredients
- 2 cups butter, softened
- 2 cups sugar
- 2 cups packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 6 cups quick-cooking oats
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Reviews
I’ve made this recipe for a few years now. I do add more chocolate. 1 add x2 on chocolate and sometimes include white chocolate and butterscotch chips. It is a Christmas Eve tradition to make these huge and to make them into ice cream sandwiches at my house.
This is a wonderful cross between my family's two favorite cookies. A half batch fits perfectly in the cookie jar.
Halved the recipe. Baked two dozen and put the rest of the cookie dough in the fridge for later. Love freshly baked... I don't feel quite so guilty using oatmeal for part of the ingredients. (Also didn't put nuts in as I usually do). Used my big mixer and put all dry ingredients into the bowl at one time. Used half butter and half shortening as the cookies don't flatten out as much. Wonderful with a cup of coffee!
Best oatmeal chip cookies I've had! Will definitely half the recipe when I bake them just for my family.
I cut the recipe in half for a quick after school snack for the kids on a cold snowy day. I added a tiny hint of cinnamon to bring out some warmth. They paired perfectly with hot cocoa!
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!
Very good! I didn't have time to chill the dough so I baked them as drop cookies. Turned out great.
Great texture and flavor. I added Craisins for an extra touch.
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.
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.