George's Chocolate Chip Cookies Recipe -
George's Chocolate Chip Cookies Recipe

George's Chocolate Chip Cookies

Recipe by  

"These are great for freezing and can be reheated in the microwave. Enjoy."

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Ingredients Edit and Save

Original recipe makes 7 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine butter, sugar, eggs and vanilla. In a blender or food processor, process the oats until finely chopped. Then, in separate bowl, combine chopped oatmeal, flour, baking powder and baking soda. Add flour mixture to butter mixture. Gradually add the chopped milk chocolate chips and whole chocolate chips.
  3. Roll dough into golf ball size balls. Press with fork. Bake for 6 to 8 minutes. Do not overbake. When they come out of the oven, the cookies will be soft. Place a chocolate chunk in the center.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

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.

Most Helpful Critical Review
Oct 29, 2006

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.


32 Ratings

Jun 26, 2007

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!

Apr 08, 2007

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.

Sep 12, 2004

Amazing cookies...makes a huge time will cut recipe in half...this is absolutely a daughter's been baking...we've been eating...YUM!!!

Dec 14, 2010

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.

Oct 21, 2010

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.

Sep 16, 2008

Very chewy and soft. I will probably be making these again over other chocolate chip oatmeal cookie recipes I have.


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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