Oatmeal Delights

Oatmeal Delights

20 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    7 m
  • Ready In

    27 m
Anna Banana
Recipe by  Anna Banana

“A very delightful cookie with oatmeal and chocolate chips that will leave you smiling all day. You can add, you can take away, you can do whatever you want. In the end, they all taste good to me.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 dozen

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs one at a time, then stir in the vanilla and milk. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. Using a wooden spoon stir in the oats, chocolate chips, and almonds. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Share It

Reviews (20)

Rate This Recipe
Tia the Baker
4

Tia the Baker

This was the best chocolate chip cookie recipe i've ever tried. I love the texture of the rolled oats. I used mixed nuts instead of almonds and it worked well. Another time I tried using P.B. chips. It's true... whatever you do to them they turn out great! They're crisp on the outside but really chewy inside. yum! =Þ

Michellemybelle
3

Michellemybelle

I absolutly loved these cookies!!!! I gave the recipie to my mom and she loved them too! My boyfriend gives them a 'thumbs up' on the uncooked dough! Try them......you'll be glad you did.

Jacquita
3

Jacquita

I added about 1/4 cup more flour (which I always do when making chocolate chip cookies) to make them less "flat" and rise a bit more. Also used butterscotch morsels in place of semisweet chips. These were perfect - not flat at all and the taste was great! I also used splenda sugar substitute in place of white sugar. Yum, Yum. Thanks for sharing, Anna Banana!

More Reviews

Similar Recipes

Oatmeal Butterscotch Cookies
(373)

Oatmeal Butterscotch Cookies

Bobbie's Oatmeal Cookies
(332)

Bobbie's Oatmeal Cookies

Chocolate Oatmeal Cookies
(289)

Chocolate Oatmeal Cookies

Banana Oatmeal Cookies I
(173)

Banana Oatmeal Cookies I

Chocolate Chip Oatmeal Cookies
(142)

Chocolate Chip Oatmeal Cookies

Oatmeal Raisin Toffee Cookies
(80)

Oatmeal Raisin Toffee Cookies

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 117 cal
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bobbie's Oatmeal Cookies

>

next recipe:

Banana Oatmeal Cookies I