Yummy Oatmeal Chocolate Chip Cookies
June 24, 2015
"A friend brought these to a picnic. After one taste of the warm-from-the-oven cookie, I knew I had to have the recipe. These are now the most requested cookie by my family. The recipe makes a HUGE batch of big cookies, but they do freeze very well. The 5 dozen amount is a guess, I've never counted! We love these and hope you will too! Yields 5 dozen"
- Serving Size: 1 (68.3 g)
- Calories 306.4
- Total Fat - 15.9 g
- Saturated Fat - 5.7 g
- Cholesterol - 30.8 mg
- Sodium - 175.1 mg
- Total Carbohydrate - 36.6 g
- Dietary Fiber - 2.1 g
- Sugars - 13.6 g
- Protein - 7.1 g
- Calcium - 48 mg
- Iron - 1.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Preheat the oven to 375 degrees F.
Cream together, using a stand mixer: butter, sugar and brown sugar.
Add the eggs, one at a time, and the vanilla. Blend well.
Blend 2 1/2 cups of the oatmeal in a food processor or blender.
In a separate large bowl, mix together: flour, all of the oatmeal (2 1/2 cups processed and 2 1/2 cups whole), salt, baking powder and baking soda.
Add the dry mixture, on low - a bit at a time, to the wet ingredients and blend together until fully incorporated.
Add the chocolate chips and blend in on low. (Add nuts here, too, if you want.).
Scoop balls onto cookie sheets, spaced a few inches apart. I like to make them about 1 inch balls.
Bake for about 10 minutes, depending on your oven.
Get the gallon of milk ready!
Tips & Variations
No special items needed.