Oatmeal Chocolate Chip Cookies Recipe

5 4 4
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Oatmeal Chocolate Chip Cookies Recipe

Read Reviews
5 4 4
Publisher Photo
These big crisp cookies are packed with lots of irresistible ingredients, so they appeal to everyone. When you put a plate of these cookies on the table, they disappear in a flash.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 2 cups butter or margarine, softened
  • 2 cups sugar
  • 2 cups packed brown sugar
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 cups quick-cooking oats
  • 4 cups crisp rice cereal
  • 2 cups flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups coarsely chopped walnuts

Directions

In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Transfer to a larger bowl if necessary. Stir in the remaining ingredients. Drop by heaping tablespoonfuls 3 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: 8 dozen.
Originally published as Monster Cookies in Best of Country Cookies 1999, p106

Nutritional Facts

2 each: 288 calories, 15g fat (8g saturated fat), 38mg cholesterol, 161mg sodium, 36g carbohydrate (23g sugars, 2g fiber), 4g protein.

  • 2 cups butter or margarine, softened
  • 2 cups sugar
  • 2 cups packed brown sugar
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 cups quick-cooking oats
  • 4 cups crisp rice cereal
  • 2 cups flaked coconut
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups coarsely chopped walnuts
  1. In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Transfer to a larger bowl if necessary. Stir in the remaining ingredients. Drop by heaping tablespoonfuls 3 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: 8 dozen.
Originally published as Monster Cookies in Best of Country Cookies 1999, p106

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Reviews forOatmeal Chocolate Chip Cookies

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mamolnar User ID: 8758646 246760
Reviewed Apr. 7, 2016

"This is a great tasting cookie! We shared a batch with our weekly Bible Study group, and they really liked the taste and the chewy-crunchy texture."

MY REVIEW
pamfoster User ID: 1413035 241770
Reviewed Jan. 14, 2016

"My Mom loves these cookies and does not want any other type of cookie. She really likes how crunchy and chewy they are"

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Kathythecook User ID: 1116676 41764
Reviewed Sep. 26, 2013

"Nummy!,, these are great!"

MY REVIEW
TaDa!Creations User ID: 4171739 25533
Reviewed Feb. 23, 2010

"We loved this cookie. I love the crispness of the cereal and the chewiness of the coconut. I generally do not care for coconut, but you really don't even taste it in these cookies. I halved the recipe and froze the extra dough."

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