Vanishing Chocolate Oatmeal Cookies

Vanishing Chocolate Oatmeal Cookies


"A very sweet tasting cookie. That's how it got its name. Four dozen may seem like a lot, but after one taste, four dozen will seem like one dozen! The original recipe had both white and regular chocolate in it. Kids of all ages will love them. I'm 11 years old. I invented this recipe myself."


{{adjustedServings}} servings 242 cals
Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Beat margarine and sugars until creamy. Add eggs and vanilla: beat well.
  3. Combine flour, baking soda, cinnamon and salt; add to margarine mixture and mix well.
  4. Stir in oats and chocolate morsels. Mix well.
  5. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
  6. Bake 10 to 12 minutes or until light golden brown.
  7. Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container.
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  1. 22 Ratings


Great! Note that you can use quick or old-fashioned oats. I didn't use chocolate chips, and these were the perfect oatmeal cookie. You could add 1 cup of raisins, and this recipe would be ide...

I used dark brown sugar, and a combo of white chocolate chips, walnuts, and dried cranberries. These are hands down the BEST oatmeal cookies I've ever made/had.

The recipe must have lasted good to others, but I am not such a fan of oatmeal.