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Vanishing Chocolate Oatmeal Cookies

Vanishing Chocolate Oatmeal Cookies

Sabrina Shaw

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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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Reviews

KRANEY
12
6/19/2007

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 identical to the one on the oatmeal box. Thanks for the recipe!

debcooks
8
1/20/2010

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.

MandyCooks
6
12/20/2006

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