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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
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    about 7 dozen

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

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm.
  • Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts
2 each: 276 calories, 12g fat (7g saturated fat), 44mg cholesterol, 216mg sodium, 39g carbohydrate (24g sugars, 2g fiber), 4g protein.
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Reviews

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Average Rating:
  • Amy
    May 16, 2020

    My first sheet of cookies flattened completely and became "lacy" in appearance. I halved the recipe and made no other changes. So now I'm trying to recover the bulk of the dough by turning them into bar cookies. Not holding out too much hope from just checking on them. It has to be something in the mixing or what have you. I don't believe it was the recipe because nearly all the reviews are positive. Any thoughts on what I did wrong?

  • heather
    Dec 1, 2019

    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.

  • tcavman15
    Feb 14, 2018

    This is a wonderful cross between my family's two favorite cookies. A half batch fits perfectly in the cookie jar.

  • OhBeeOne
    Apr 10, 2016

    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!

  • Suzleigh
    Dec 29, 2015

    Best oatmeal chip cookies I've had! Will definitely half the recipe when I bake them just for my family.

  • chaosmommy
    Dec 1, 2015

    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!

  • LPHJKitchen
    Aug 27, 2015

    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!

  • krindfleisch
    Jul 19, 2015

    Very good! I didn't have time to chill the dough so I baked them as drop cookies. Turned out great.

  • gooch621
    Jun 3, 2015

    Great texture and flavor. I added Craisins for an extra touch.

  • Corwin44
    May 30, 2015

    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.