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Meg's Chocolate Chip Oatmeal Cookies

Meg's Chocolate Chip Oatmeal Cookies

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Ms. Meghan

Yummy Yummy in your Tummy Cookies that are totally delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
  2. In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.
  3. Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

cookie monster
49
7/21/2005

I have tried several oatmeal chocolate chip recipes and this is by far the best. The previous reviewer must have overdone an ingredient as I did not find it too be to floury or tasteless, in fact, it was quite the opposite. The cookies were excellent and rich with flavor. I even found this recipe better than the 5 star oat/choc cookie recipe that is so popular. I think the key is the dark brown sugar, it just makes the whole cookie. Excellent cookie! I will never use another recipe again!

MRSMILNE
42
4/7/2008

Although I'd like to, I couldn't give this recipe the full 5 star rating, since I took the advice from some of the other reviews. Here are the small tweaks I made: - 1 full cup more rolled oats - an extra teaspoon of vanilla - half all-purpose flour and half whole wheat - half dark brown sugar and half golden - baked them for only 15 minutes They turned out awesome, soft and chewy and lots of chocolate! This recipe is a keeper!

LANGDON
40
9/26/2003

I loved this cookie! The only thing I disagree with is the number of servings. My recipe made 24 3-inch cookies. For it to make only 15 they would have to be really big.... Also, I tried it again and replaced the 2 cups of chocolate chips with 1 cup white chocolate chips and 1 cup macadamia nut halves. Those cookies were YUMMY too!!!