This wonderful recipe is from a doctor friend. They are rich, chocolaty, and flavorful!

Recipe Summary

Servings:
36
Yield:
6 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream the butter, brown sugar and white sugar until smooth. Add the eggs one at a time, beating after each addition. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts.

  • Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.

Nutrition Facts

241 calories; protein 3.2g; carbohydrates 30.3g; fat 13.2g; cholesterol 24mg; sodium 121.9mg. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/01/2012
I only had salted butter on hand so I used that. I ran my oats through the food processor for a finer consistancy. I also used pecans instead of walnuts. My cookies were done at just over ten minutes not quite eleven but not exactly ten. My husband was skeptical of the oats in his beloved chocolate chip cookies (he's a bit of a cookie purist) but he thought these were tasty as did my kids. I'll make these again. Read More
(28)

Most helpful critical review

Rating: 2 stars
10/18/2010
Yikes. I chill cookie dough before baking to help them stand up better but these were beyond help. I've never had cookies spread so thin. At first I thought I did something wrong then I looked closer at the reviews. With my last sheet I made the cookies larger and they sat up a little better. Nonetheless I thought they were too sweet and crunchy in the wrong sort of way. I recommend "Chewy Chocolate Chip Oatmeal Cookies" from this site. especially if you chill the dough a couple hours before baking and add an extra 1/4 to 1/2 cup of flour. They're not picture-perfect either but they stand up better than these and aren't so sweet or toasty/crunchy. Read More
(5)
85 Ratings
  • 5 star values: 58
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/01/2012
I only had salted butter on hand so I used that. I ran my oats through the food processor for a finer consistancy. I also used pecans instead of walnuts. My cookies were done at just over ten minutes not quite eleven but not exactly ten. My husband was skeptical of the oats in his beloved chocolate chip cookies (he's a bit of a cookie purist) but he thought these were tasty as did my kids. I'll make these again. Read More
(28)
Rating: 5 stars
01/05/2006
Wow what I really enjoyed the compliments I received from making this recipe. When my boyfriends 11 year old son asked if I could make chocolate chip cookies for him. I told that I have never attempted making chocolate chip cookies before but I will try. I searched for a recipe and found this one. I followed some of the suggestions and added a lit more oats. I didn't eat any cause at the time I was following a weight loss program. The next day when I came back home from work. My boyfriends son greeted me and told me that he finished all the cookies but left two for me (he didn't know that I was on a diet). When I asked him how he enjoyed the cookes he simply answered beautiful. At his response I decided to forget about the diet and try the cookies. Didn't regret it one bit. Read More
(24)
Rating: 5 stars
09/25/2006
...JUST DELETE THE MILK AND THIS IS THE TRICK GRIND UP THE OATMEAL IN A FOOD PROCESSOR OR BLENDER. FANTASTIC COOKIE!!! Read More
(20)
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Rating: 5 stars
09/22/2003
Based on the review that said they were too flat I added.5 c. more flour (just guessing) and I didn't bother to measure the chocolate chips I just dumped a 12 oz. bag. I am eating one now and I am pleased perfect mix of crunchy and chewy with lots of flavor. Oh also I deleted milk and put 3 tsp vanilla instead of 2. Also I greased my sheets just in case cos I didn't want to have to fight to get them off. Also I added about 1 Tablespoon of cinnamon at the end and that was a good addition. They baked perfectly--not too flat easy to get off the sheet. Read More
(18)
Rating: 4 stars
01/24/2011
Delightfully sweet chewy and crispy. Unusually and pleasantly light and airy. Maybe just a little TOO sweet for me but Hubs I'm sure will appreciate that and "eat them till he gets sick " a phrase he uses when he really likes something. I made no big changes - just used salted butter and omitted the walnuts. A very respectable cookie but not extraordinary. Read More
(17)
Rating: 5 stars
10/22/2006
This is the best chocolate chip cookie recipe ever! They are a hugh hit at my house. Thank you for such a great recipe. Read More
(12)
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Rating: 5 stars
08/25/2010
These are VERY good. I do think the bigger they are the better. I used an ice cream scoop to make mine and baked them for 15-16 minutes. Thanks for the recipe!! Read More
(10)
Rating: 4 stars
07/13/2003
I used only used 2 cups of chocolate chips since that's all there was in the bag which was more than enough chocolate anyway. I substitued raisins for the nuts due to allergies. These came out very flat crunchy and brittle (I prefer fat chewy ones). I could not remove them from the cookie sheet until they were cooled. I greased the next batch made larger balls and waited for them to cool for 5 minutes which worked much better. I didn't like them at all but the kids cleared the plate without complaining. Better them than me anyway. Read More
(7)
Rating: 5 stars
02/26/2010
Please use ONLY unsalted butter in this recipe! Use parchment paper on cookies sheets.. If you alter the recipe.. please don't expect great results. Most of usunlike the cook's illustrated are not food engineers! Read More
(7)
Rating: 2 stars
10/18/2010
Yikes. I chill cookie dough before baking to help them stand up better but these were beyond help. I've never had cookies spread so thin. At first I thought I did something wrong then I looked closer at the reviews. With my last sheet I made the cookies larger and they sat up a little better. Nonetheless I thought they were too sweet and crunchy in the wrong sort of way. I recommend "Chewy Chocolate Chip Oatmeal Cookies" from this site. especially if you chill the dough a couple hours before baking and add an extra 1/4 to 1/2 cup of flour. They're not picture-perfect either but they stand up better than these and aren't so sweet or toasty/crunchy. Read More
(5)
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