Recipe by Renee Mercer
"These are great for freezing and can be reheated in the microwave. Enjoy."
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packed brown sugar
milk chocolate chips
dark chocolate chips
12 (1 ounce) squares
German sweet chocolate, chopped
Sooooo delicious. These cookies are awesome! It's so refreshing to find an oatmeal cookie that can stand up on it's own without the addition of raisins.
These were OK, but I thought they were too sweet. I'll probably make these again, but I think I'll cut down on the sugar a little and use all dark chocolate chips, no milk chocolate. Also, I cut the recipe in half and it still made a ton of cookies.
5 stars for sure. I love making cookies and this reipe is a keeper. I did half the recipe and chopped up milk chocolate kisses, ghiradella semi sweet chocolate and some nice dark chocolate. It was a nice treat to go all out and use the good chocolates for these cookies. I'm sure using average chocolate would still make a great cookie. I did cream the butter and sugars then added the egg and vanilla and gradually added in the flour mixture with blended oatmeal. I dropped by heaping tbsp onto sheets(didn't flatten with a fork) and needed to bake for 9 minutes and they were perfect. 6-8 minutes and they were too raw and not ready to come out yet. Thanks!
I made the full recipe because I needed lots of cookies for Easter; I made the recipe as directed except adding another half teaspoon of vanilla, and about half a teaspoon of salt (it's really important). Because of the chips I used, I also used about 3/4 tsp almond extract. I used a cup of cherry chips, a cup of raspberry chips, and 2 cups of bittersweet chocolate chips. These were full of chips, so I skipped the german chocolate chunks on top. I made good-sized golfball scoops of dough, and the cookies spread just enought without spreading into each other, so they maintained a good thickness. I found I had to bake them for about 9 minutes, though, and my oven bakes hot, so I think I must have made the cookies a bit bigger than recommended. The ground oats give a really nice texture and subtle nutty taste to the cookie. I really like the dough and think you can use the dough as a good base for several different kinds of cookies. On another note, I used my kitchenaid mixer, and the cookie dough really almost overflowed, so be aware of that; I might make it in halves next time.
Amazing cookies...makes a huge amount...next time will cut recipe in half...this is absolutely a keeper...my daughter's been baking...we've been eating...YUM!!!
with six children, this is an excellent recipe for a large family. i enjoyed the mixture of rolled oats. i found it a bit sweet but enjoyed it immensely with milk. my children just loved it. thanks for sharing.
These came out great! Halved the recipe. Just used some milk choc chips and some semisweet. Baked for 9 mins. I think I would give 5 stars if they had a teeny crunch to them or something - but they are really good as is, soft and almost fluffy. I used a bit less sugar than it called for, the flavor is yummy.
Very chewy and soft. I will probably be making these again over other chocolate chip oatmeal cookie recipes I have.
* Percent Daily Values are based on a 2,000 calorie diet.
George's Chocolate Chip Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 160
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