Stone Baked Oatmeal Chocolate Chip Cookies

Stone Baked Oatmeal Chocolate Chip Cookies

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twroush02 0

"These cookies must be baked on a stone pan for best results. This recipe intentionally does not call for cinnamon as I did not want the "spices" flavor. The stone pan used with a lower tempterature and longer cooking time results in a chewy gooey cookie. Also, stone pans don't brown the bottoms of your cookies like metal pans do. I bought my round stone pan from the Pampered Chef."
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30-45 m 15 servings yields About 35-40 cookies
Serving size has been adjusted!

Original recipe yields 15 servings



  • Prep

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  1. Preheat oven to 325 degrees.
  2. Beat together butter, shortening, brown sugar, and white sugar about 1 minute or until creamy.
  3. Add eggs and vanilla and continue to beat until thoroughly mixed in.
  4. In separate bowl, combine flour, baking soda, and salt until combined.
  5. Add dry mixture slowly to wet mixture until thoroughly combined, resulting in a smooth dough. Add oatmeal and continue to beat until oats are consistent throughout dough. With a large spoon, add chocolate chips.
  6. Spoon round tablespoon fulls of cookie dough onto a stone pan, leaving 2-3" between each cookie. Do not flatten cookie dough, leave it in balls. Bake at 325 degrees for 16-18 minutes, or until cookies are golden brown on the outsides and dough is cooked in the middle.
  7. Let cool on stone for about 10 minutes. Will need a metal spatula to carefully separate cookies from stone pan.
  8. Unused dough can be refrigerated or even frozen for future use.