Recipe by Sheryl Juergensen
"A basic, delicious cookie."
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packed brown sugar
1 1/2 cups
semisweet chocolate chips
WOW WOW WOW! However, I did make a few changes--butter instead of shortening, two teaspoons of vanilla (added right with the eggs), and an extra cup of oatmeal. Absolutely chewy and delicious! I only cooked them for 10 min at 350, but left them on the trey for 5 min to firm up well. Thanks, even better then the oatmeal chocolate chip cookie recipe from Nestle!
Delicious flavor but terribly flat. I followed the recipe almost exactly (I omitted 1/2 tsp of the salt). Next time, I think I'll try quick oats intead of rolled (old fashioned) oats. That may help keep them from spreading out all over the sheet. If you like a super-thin, crispy cookie...don't change a thing! (Except the salt part. 1 tsp is just too much.)
Gave it 4 stars cuz I had to change a few things to make it 5 (I hate it when people review a recipe and rate it based on what they changed! They're not rating that recipe anymore!) Don't listen to other reviews and substitute butter... you'll just have flatter cookies NOT tastier! I added 1/2 c. oats, 1 tsp. vanilla, 1 tsp. cinnamon, and halved the amount of salt...5 stars now!
Wonderful cookie! I made a few changes though,
1 1/2 cups of rolled oats, 1 tsp vanilla and you only need to bake them 7-10 minutes. A nice, soft/chewy cookie with wonderful texture from the oatmeal. My Kids and husband LOVED them.
I used half butter flavored shortening and half salted butter, cut the salt in the recipe in half, added a teaspoon of vanilla, and used mini-chips instead of full-sized chips (and I always use unbleached flour). This is the BEST cookie I have ever made! Cannot go wrong here! I made a full batch, cooked one sheet of cookies right away, took the rest of the dough, put half in a baggie in the fridge, then took the remainder and rolled it into a roll in wax paper and froze it wrapped in foil. We had fresh baked cookies for a week, it froze great! Make it ahead and freeze it for later! A+++++
I have had this recipe for over 20 yrs. But mine calls for 1 tsp vanilla and 1 tsp of water. I also bake at 375 for 8-10 minutes and they turn out very chewy.
I used this recipe for my main ingredients but I did change a few things as people suggested. I used 1/2 cup shortening, 1/2 cup butter, 1 tsp vanilla, 1 1/2 cups oats and 1 1/2 cups of chocolate chips. I also changed the temperature to 325 degrees and cooked it for about 2 minutes longer and mine turned out AWESOME! I use a cooking stone (as I always do) and they cooked evenly and they were chewy and yummy. My husband and I ate all of them within 2 days. They were great the next day too. They had alot of chocolate in them, just as I like so if you don't like too much chocolate in it, I would use maybe 3/4 cup of chocolate instead.
Quite good. I put in a tsp of vanilla like other reviewers suggested, and replaced 1/2cup of shortening with butter. I also replaced 1/2 a cup of the white flour with whole wheat flour. You can't taste the whole wheat flour but it gives a nice speckled appearance to the cookie and another layer of texture... plus it's a good way to sneak some more whole grains into your kids, who think they are just getting chocolate chip cookies! Delicious and will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Chocolate Chip Cookies I
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 70
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