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Oatmeal Chocolate Chip Cookies IV

Oatmeal Chocolate Chip Cookies IV

  • Prep

    15 m
  • Cook

    9 m
  • Ready In

    24 m
Allison

Allison

This is a wonderful, melt-in-your-mouth, low-fat oatmeal chocolate chip cookie that your whole family will love! My husband's favorite...I can never keep them in the cookie jar!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 100 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter flavored shortening, water, white sugar and brown sugar until smooth. Beat in the egg whites and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Blend in the oats and mini chocolate chips. Drop dough by half-teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool at least 10 minutes before eating.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cookies
25

Cookies

2/27/2008

Very good, although like almost everything I make, I modified the recipe a bit. Instead of using the egg whites I used one whole egg, I increased the oatmeal and reduced the flour a bit. I also added more chocolate chips. I got almost 3 dozen cookies using heaping teaspoons full. It's kind of a flat cookie. It's also a crispy on the outside, chewy on the inside cookie. THX

Mrs.Chlebda
15

Mrs.Chlebda

11/17/2010

These were great with the changes I made. I used 1/2 cup of butter instead of the shortening, raw sugar instead of white, 1 cup whole wheat flour and 3/4 white flour, 2 tsp. vanilla, 2 whole eggs, 2 TBSP creamy peanut butter, and an extra half cup of oatmeal.

SWANNSONG
12

SWANNSONG

12/14/2003

These cookies were fabulous! The whole family loved them. They turned out chewy-soft and delicious. I did use two whole eggs instead of just the whites and regular sized chocolate chips.(about 3/4's cup) I also made the cookies larger and got about 3 dozen yummy cookies from the recipe. This recipe is a definite keeper.

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