Recipe by Gold Medal Flour
"Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats."
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1 1/2 cups
packed brown sugar
butter or margarine, softened
1 1/2 cups
Gold Medal® all-purpose or unbleached flour
semisweet chocolate chips
chopped nuts, if desired
Everyone loved this cookie!! I did not use nuts. Even my friends that are shy went back to the cookie jar for more.
Great recipe, but found batter to be dry with listed ingredients. I love cooking but not a true pro, so I thought of adding one more egg (for total of 2). Nuts I used were 1/2 pecans and 1/2 cashews (both chopped). Turned out great! Can be easily overcooked/browned, but still soft inside either way. Thx for sharing!
This is a great basic recipe. Chewy and perfect. I froze half of the batch and the frozen ones are sooo good, too. The only addition I made was an extra cup of chips. This will now be my go to chocolate chipp cookie recipe.
My enthusiasm was tempered by the fact that there were only 10 reviews about these cookies. However I was feeling wild and dangerous so I decided to give them a try. (That's just how I roll.)The recipe is perfect as is, but the cookies are really rich, so use a small cookie scoop. This is a chocolate chip cookie with some oomph (texture) which I really like. The nuts I used were pecans and they kept the texture from getting mushy and stuck to the roof of your mouth.(That doesn't happen to anyone else? My bad)The dough seems a little dry at first, but if you chill it overnight then bake them, the consistency is perfect. It would not hurt a thing in the world to back off the brown sugar, use applesauce, substitute raisins for chocolate, add flax seed, or whatever to make this a little healthier snack for your kiddos. This recipe can handle it. Almost like a granola cookie, but you know exactly what's in them. Personally, I'll eat them endulgently, feel fat and guilty about eating them, then get over it. I just don't hang on to negative feelings too long ;-)
These are great. I made them as written with a couple additions: 1 t of cinnamon, and an extra 1/2 cup of chocolate chips. The batter will be very stiff and that's ok. They bake up chewy and delicious. Be sure to let them sit on the pan for a couple of minutes to let them set before you move them. I baked them just until the edges were brown - they looked slightly underdone in the middle, but they finished perfectly. I'll definitely make this one again.
Very good recipe. I love sweets but this may have been a little too sweet for me. Next time I will try cutting the sugar back by a 1/4 cup. I used a cookie scoop to place them on the pan and they ended up spreading nicely to the perfect thickness. I had a problem with subsequent pans and the cookies cooking too quickly so I turned the temp down to 325 degrees but I was using convection oven and that's new to me so perhaps that is needed in convection ovens regardless. These were chewy the following day.
Loved! Omitted the nuts and used milk chocolate chips. Good recipe.
These cookies are wonderful. Next time I would cut back the brown sugar by ¼ cup because it was a smidgeon too sweet for me. I used special dark chocolate chips and increase the amount by ½ cup because why wouldn’t you? I’m only human.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal-Chocolate Chip Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 70
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