George's Chocolate Chip Cookies

George's Chocolate Chip Cookies

Renee Mercer 0

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

Ingredients {{adjustedServings}} servings 372 cals

Serving size has been adjusted!

Original recipe yields 42 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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 22

  1. 32 Ratings

Esmee Williams

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.


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!


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.