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Chocolate Oatmeal Hermits

"If you're searching for something light to go with coffee, this is the recipe!"
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Ingredients

servings 348 cals
Original recipe yields 6 servings (1 dozen)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat pan with vegetable oil spray.
  2. In a medium bowl, cream together sugar, brown sugar, vegetable oil, egg whites, and vanilla with an electric mixer. Sift together the flour, baking powder, and salt; stir into the creamed mixture. With a wooden spoon, stir in the quick cooking oats and chocolate chips.
  3. Drop dough by level tablespoonfuls onto the prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Remove from baking sheets to cool on wire racks.

Nutrition Facts


Per Serving: 348 calories; 13.5 g fat; 52.2 g carbohydrates; 5.9 g protein; 0 mg cholesterol; 114 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I used the whole egg, rather than the whites, omitted the salt, and doubled the amount of chips! Because I used whole wheat flour, it didn't surprise me that I didn't need the full amount of oa...

Most helpful critical review

I had a hard time combining the oatmeal and chocolate chips into the batter and have everything stick together. If I were to make this again I'd cut the oatmeal by at least a quarter if not by ...

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I used the whole egg, rather than the whites, omitted the salt, and doubled the amount of chips! Because I used whole wheat flour, it didn't surprise me that I didn't need the full amount of oa...

I had a hard time combining the oatmeal and chocolate chips into the batter and have everything stick together. If I were to make this again I'd cut the oatmeal by at least a quarter if not by ...

This recipe was very good and easy to make. It was smoother than no-bake oatmeal cookies. Next time I think I will try adding honey to it and maybe a few more chocolate chips. Try this one.

I used an old coffee grinder to cut up my oats into "quick cooking" ones--worked great. I replaced 1/2 c. of flour with malted milk powder, just to see what I'd end up with. I like the way they ...

mmm....

Really good!