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Chocolate Chip Oatmeal Cookies

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Chocolate Chip Oatmeal CookiesEveryone will love this classic oatmeal cookie (with chocolate instead of those yucky raisins!). It’s crisp on the edges and chewy in the middle-YUM!!!  COOKIES!!!!!!!

My friend Laura kept telling me about a chocolate chip oatmeal cookie recipe from when she was a little girl.  Her friend’s mom would make them and they are still one of Laura’s favorites.

DSCN0028Whenever a treat stays in someone’s mind from childhood you know it has to be a good one, so I asked for the recipe.

I texted Laura in the middle of the grocery store standing in front of the oatmeal (yes, I am one of those people…)  She immediately scanned in the recipe and sent it to me, and here you have it….truly amazing oatmeal and chocolate cookies (Thank you Laura!!)

INGREDIENTS:oatmeal recipe

  • 1 c. margarine
  • 1 c. brown sugar (packed)
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
  • 2 cups of chocolate chips (I added all my leftover chips- some milk chocolate, some dark, some semisweet.  The original recipe calls for only a cup.  That is crazy.  I think I added 2 (maybe 3!) You need at least three chips for every cookie bite in my opinion!)
  • 1/2 c. nuts (If desired ~I didn’t add them)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Line cookie sheet(s) with parchment paper – you don’t have to do this, but my cookies stuck a little bit to the sheets, so I did my next batch with paper and they slid right off.
  • Beat margarine and sugars together in a large mixing bowl until creamy.
  • Blend in eggs and vanilla
  • Add flour, soda and salt to cream mixture and beat well
  • Stir in oats, lots of chocolate and nuts (if desired)
  • Mix until well combined. I just used my hands at this point as it was such a stiff dough and I wanted to fully incorporate the two million chocolate chips I added.
  • Drop by about one tablespoon of dough (I used a Medium Cookie Scoop and it was a lifesaver!) onto parchment lined cookie sheets and bake at 375F for 10-14 minutes.  Remove from cookie sheets while warm and cool completely on parchment paper or a wire rack.

 


chocolate chip oatmeal cookies

My thoughts:  These were really good cookies. You’ll notice a few differences in my recipe and the original.  

I used margarine, not butter.  I generally prefer butter in baking, but cookies are one exception.  I nearly always use margarine as butter seems to make the cookies “spread” more, giving you flat, crunchy cookies instead of thick, chewy ones.

I never “sift” ingredients.  I know that makes some of you shudder in horror, but I just never do.  I put my flour in and sprinkle the other ingredients on top and hope for the best.  I blame my mom for this.  She never taught me to sift 😉  In this recipe if it makes you feel better to sift, by all means do it!!

I did not double this recipe.  It overflowed my biggest mixing bowl.  The handwritten notes on this recipe recommend making a double batch and freezing.  I can only assume she mixed the batch up in her bathtub, as it would be a tremendous amount of cookie dough.  I do NOT recommend doubling this.  I did freeze some and I thought they were ok- a little dry.  I’d stick with making them fresh, and in a reasonable amount.

I hope you enjoy these cookies as much as all of us here did!  Happy baking!!!  ~r

Oatmeal Cookie recipeWant to try more cookie recipes from Easybaked?  We have a lot of them!  Click on an image to be taken to the recipe:

Lemon Drop Cookies with CoconutNew Zealand Chocolate cookiesStrawberry Cookies with Sweet Tart FrostingChocolate chip cookies!!!Chocolate drop cookies!Gingerbread Cookies!Peppermint Chocolate CookiesGerman Chocolate Cookie

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Chocolate Cheesecake Fudge!

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If you like cheesecake and you like fudge, this is a perfect combination!  Plus, I am convinced this is the easiest fudge recipe EVER!!!!!!

INGREDIENTS:

  • 2 bags (11.5 oz each) semi-sweet chocolate chips
  • 1 tub (10 oz.) Philadelphia Original Favor Cooking Creme
  • 1 tsp vanilla
  • 1/2 c. finely chopped nuts

 

DIRECTIONS:

  • Melt chocolate in the microwave in 30 second increments, stirring well between until smooth.
  • Add cooking creme, vanilla and nuts and stir until well blended.
  • Pour into a 9×9 pan that has been lined with aluminum foil.
  • Refrigerate for about 40 minutes (until fudge is hard).
  • Remove from pan, peel away foil, cut and serve!!!

 

My thoughts:  I created this recipe for Kraft.  They sent me all of their flavors of cooking creme to experiment with before it was placed in stores.  This is one of the “Original” flavor recipes I made.  I LOVE how easy it is and I love the cream cheese flavor– it adds a unique twist to the basic fudge recipe.  This is a wonderful dark chocolate fudge- but if you want it sweeter just use milk chocolate chips instead!  ENJOY!!!!!!!   r-

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