Mechelle's Chocolate Cookies

Mechelle's Chocolate Cookies

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"Nutty and super chocolaty cookies that use three kinds of chocolate chips. If you love chocolate as much as I do, you will love these cookies. Hope they last more than a day!!"
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1 h servings 111 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or butter cookie sheets.
  2. In a small bowl, toss together almonds, bittersweet, semisweet and milk chocolate pieces, and oats; set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Stir in the flour mixture until just blended; Mix in oats, nuts, and chocolates. Drop dough by tablespoonfuls onto the prepared cookie sheets.
  4. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheets for 2 minutes before transferring to a wire racks to cool completely.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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Oh, these are so chocolatey! I thought this was too much chocolate, but after letting the cookies cool completely, it was a wonderful chocolate taste. I used milk chocolate chips instead of a b...

These are great! I toasted my almonds on foil in a 400 degree oven for about 5 minutes. You can mix and match they type of chocolate you use depending on what you have on hand. I used milk ch...

DELICIOUS! definitely a keeper.i made for my boyfriend and he ate all the cookies in a day.i added more chocolate and it tasted soooo yummy.thanks for the recipe :)

This is a good oatmeal chocolate chip cookie. I prefer bigger chunks of nuts so I did a rough chop on whole almonds. Thanks for the post.

These were oh sooo yummmy, I sub the bittersweet chocolate for white and I made a double batch for a work party and these were the first to go!!

Excellent. I used maple syrup (the good stuff) instead of vanilla extract.

These cookies are delicious! I used half butter half margarine, and just a little bit less sugar (I didn't pack the brown sugar, and used just a tiny bit over 3/4 cup white sugar). Amazing coo...

Delicious! Made a couple changes; replaced 3/4 c of flour with cocoa & used a combination of white chocolate chips, chopped milk & very dark chocolate!!!

This is one of the best chocolate chip cookie recipes ever! I made it for my husband and he loved that the cookies came out more crispy than chewy. I used M&M's for the milk chocolate in the r...

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