Unfortunately, you only get to see a photo of the ingredients this time. I completely forgot to take pictures of the cookies!
Let me see if I can paint a word picture for you. They were round, lightly browned, chock full of oats and studded with plenty of chocolate chips, not too flat or too fluffy, the perfect amount of sweet.
I adapted the recipe from the back of the Great Value quick oats box, swapping out shortening for butter and using more chocolate chips than the original called for.
Oatmeal Chocolate Chip Cookies
- 2 sticks butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 Tbs. milk
- 1 1/2 tsp. vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 cups quick oats
- 1 bag chocolate chips
- Cream the butter and sugars together with an electric mixer.
- Beat in the eggs, milk and vanilla, mixing until well combined.
- Stir the flour, baking soda and salt together and mix into the wet ingredients.
- Stir in the oats and chocolate chips.
- Drop by teaspoons onto ungreased cookie sheet or baking stone.
- Bake 9-10 minutes at 375 degrees.
What is your favorite kind of cookie?
My favorite cookie??? I LOVE peanut butter cookies (and added chocolate chips/chunks is a welcome bonus), oatmeal raisin, oatmeal scotchies (oatmeal cookie base with butterscotch chips), and oatmeal chocolate chip. Quite the oatmeal theme, huh??? But truly, I will usually reach for an oatmeal raisin cookie over a chocolate chip cookie.
Even without a picture, these look delicious! Can’t wait to try them.
Camera? What camera—COOKIES! 🙂 I can’t wait to bake us a batch!
Alexis R says
We are huge fans of chocolate chip and oatmeal chocolate chip cookies. I “discovered” oatmeal chocolate chip cookies when I made them last fall and substituted the raisins (not a huge fan) for the chips in the Quaker Oats recipe. They were a huge hit!
Ad K. says
My favorites are shortbread, yum! Can you please tell me how many cookies this recipe makes? TIA
I can’t bake cookies. No matter what recipe I try. The dough never comes out right , and they bake flat but with the consistency of sponge cake not cookies, and then usually burn underneath. 🙁 So the top is squishy and the bottom crunchy and burnt.
Serena, I wonder what’s happening with your cookies. Here are a few things to try: be sure to preheat the oven, if you use a baking stone stick it in the oven to get warm while the oven preheats, try using butter in a batch and vegetable shortening in another batch and see which works best for you, mix in the dry ingredients just until it’s well combined but don’t over beat it.
Maybe some of that will help. I hope so. It’s frustrating to try baking something that just doesn’t work.
Also, make sure you’re measuring the baking soda/powder correctly. Too much will cause the dough to be cake like. Be sure your measuring Tbs as tablespoon, Tsp as teaspoon, etc. And using oil tends to always make cookies flat (and crunchy and burnt) so I would use butter or margarine or shortening sticks. Butter is ideal and tastes so much better. Hope this helps! Keep trying…you’ll get it!
If you refrigerate the dow untill it becomes hard before baking will help the cookies to not be flat but will turn out much better.
I love oatmeal chocolate chip cookies! I’m also a big fan of shortbread cookies. Those are definitely my two favs.
I tried the Chocolate Chip Oatmeal cookie recipe on WalMart’s “Great Value” Quick Oats container and my family loves them more than the Quaker recipe. I didn’t have anything but butter so I used 2 sticks (1 cup) of butter instead of the veggie shortening it calls for. I also used a whole bag of chocolate chips (12 oz) instead of the 8 oz it called for. VERY GOOD! Just the right light crunch, light golden brown and holds its shape very well. Worked very well at 14 minutes on 375 degrees.
That’s so funny! I adjusted the recipe just like you did by using butter and extra chips. The best cookies I’ve made. I often have trouble making great cookies, but these were easy. I also love the one bowl death by chocolate cookies from Baker’s.
I was happy to find you had posted this online. I want to make these cookies, and I have made them many times and they are my favorite but had not cut the recipe out on the box and bought a different brand of oatmeal. Thanks for posting.
teresa barstow says
I made these yesterday the only difference I used a combination of yogurt covered raisins dark and milk chocolate rasinetes and some shredded coconut. Everyone loved them husband and kids do not just like raisins so thought to combine and they are great. I noticed in your picture you used salted butter did you notice a difference in taste I know most recipes require unsalted so you do not add exstra salt also I wonder how it would work with a little butter and shortening I sometimes combine the two like when I do pie crust for flavor and texture.
Teresa, I always buy salted butter and use it for everything. I do still add salt in the recipe too. The butter isn’t very salty. I like the idea of chocolate covered raisins in cookies. Great idea!
I use unsalted butter and add 1 T of cinnamon and 1/2 tsp of nutmeg. Hubby doesn’t care for chocolate so I’ve substituted butterscotch or heath bits. Recipe is always requested.
I was searching for this recipe it’s my favorite, glad I found it!