Yummy Oatmeal Chocolate Chip Cookies
Recipe: #19683
June 24, 2015
Categories: Oats, Picnic, Oven Bake, Vegetarian Chocolate, Kosher Dairy, more
"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"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat the oven to 375 degrees F.
Step 2
Cream together, using a stand mixer: butter, sugar and brown sugar.
Step 3
Add the eggs, one at a time, and the vanilla. Blend well.
Step 4
Blend 2 1/2 cups of the oatmeal in a food processor or blender.
Step 5
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.
Step 6
Add the dry mixture, on low - a bit at a time, to the wet ingredients and blend together until fully incorporated.
Step 7
Add the chocolate chips and blend in on low. (Add nuts here, too, if you want.).
Step 8
Scoop balls onto cookie sheets, spaced a few inches apart. I like to make them about 1 inch balls.
Step 9
Bake for about 10 minutes, depending on your oven.
Step 10
Get the gallon of milk ready!
Tips
No special items needed.