Skip to main content

Chocolate Chip Oatmeal Cookies

A little while back I inventoried my freezer and pantry and discovered that I had lots of duplicate items, among them, large canisters of quick cooking oats.   I searched out recipes to use them on the Taste of Home site, and these cookies had amazing reviews.

My only change to the recipe was to omit the nuts due to allergies in the family. I found the dough to be a little on the dry side and ended up adding a tablespoon or two of water. I used a medium cookie scoop, next time I might even go up one more size.  I baked them at 350º (convection setting) for 10 minutes.   The cookies didn't flatten out much, so I lightly pressed on them with a spatula after I took them out of the oven.

We loved these, they are crispy on the outside and soft on the inside, perfect for dunking.  I think they would be amazing with chocolate pudding or cheesecake pudding too.  I also think that because they're made with oats, that makes them perfectly fine to eat for breakfast, right?  :)  Thank you so much to Diane N. for sharing her recipe!

Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Community Cook?  Check out the requirements and apply here


Chocolate Chip Oatmeal Cookies


Chocolate Chip Oatmeal Cookies

ingredients:

  • 2 sticks butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups quick cooking oats
  • 1 1/2 cups flour
  • 1 package instant vanilla pudding, 3.4 oz size
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped nuts (omitted)

instructions:

  1. Heat oven to 375º.
  2. In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla.
  3. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture.
  4. Stir in chocolate chips and nuts.
  5. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
  6. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Source: https://www.tasteofhome.com/recipes/chocolate-chip-oatmeal-cookies
oats, chocolate chips
Cookies, Dessert
American
Created using The Recipes Generator





Comments

Carlee said…
I am a big fan on chocolate chip cookies and anything oatmeal, so I already love these!
Laura said…
I love digging around in my pantry and coming up with ways to use the things I have a lot of!! Thanks for linking up to the Friday Frenzy!
Jolene said…
The oatmeal lets me pretend they are health food cookies ;)
Jolene said…
Thank you so much for hosting! Such a great variety, I've been pinning like crazy :)

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f