These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.

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  • In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

95 calories; 4.3 g total fat; 14 mg cholesterol; 74 mg sodium. 13.7 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (378)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
Okay here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup used 1 egg plus one yolk increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah! PERFECTION! DELICIOUS cookies will make again. Thanks for a great recipe! Read More
(237)

Most helpful critical review

Rating: 1 stars
11/03/2005
This recipe was horrible the cookies turned out hard as a rock and tasteless. I followed the direction exactly. The kids said "mom your a good baker but those are yucky". Read More
(4)
486 Ratings
  • 5 star values: 354
  • 4 star values: 90
  • 3 star values: 31
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
12/16/2003
Okay here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup used 1 egg plus one yolk increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah! PERFECTION! DELICIOUS cookies will make again. Thanks for a great recipe! Read More
(237)
Rating: 5 stars
12/16/2003
Okay here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup used 1 egg plus one yolk increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah! PERFECTION! DELICIOUS cookies will make again. Thanks for a great recipe! Read More
(237)
Rating: 5 stars
01/13/2008
I have been making this cookie recipe for 35 years with the only difference being we use a whole bag 12oz. of semisweet chocolate chips. My mom made them for 20 years before me. They are the best chocolate chip cookies you will find. Why people change the recipe is beyond me! They are not even the same cookie if you change them...so why? Anyway, they are delicious and I don't know one person who does not love them in all my years of baking them. Read More
(147)
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Rating: 5 stars
12/22/2003
Loved the cookies and so did the rest of the family. Followed suggestions (sort by "most helpful") and baked at 375 F for 8-9 minutes used 2 tsp. vanilla decreased sugar to 3/4 c. EACH used 1.5 sticks of Nucoa margarine (same thing as 3/4 c.) Shaped fairly large oversized round balls of dough and used Ghiradelli and Tropical Souce brand chocolate chips. In place of the two eggs I used a total of 1/4 c. water. (1 egg = 2 Tbs. water) If mixture is still a bit dry add just enough water for it to come together. This way even those with dairy/egg allergies can have some! Baked on parchment paper and also added small dashes of ginger and cinnamon to half the batch. Have already made two batches since discovering them a month ago. My mum makes the exact same recipe--but with eggs and people don't know the difference.:o) Read More
(70)
Rating: 5 stars
09/22/2003
Super Yummy! I made a few adjustments. I used 3/4c. each of the sugars 2tsp. vanilla added in 1c. of raisins 1tsp. cinnamon and 1/2c. chopped pecans. I baked them at 375 for 9 minutes on an air-bake cookie sheet. The cookies are soft and chewy not flat at all. I ended up with 4 dozen not 5 dozen. My two boys ages 2yrs. and 4yrs. love to help make and eat these cookies! I think I figured the WW points to be 3pts. per cookie. I'm definately keeping this recipe!! Read More
(37)
Rating: 5 stars
12/13/2003
Wonderful cookies. Best cookies I have ever made. They are so soft and chewy. I used 3/4c of both sugars and 3/4c butter, and since I am a chocolate addict, I used 2c of chocolate chips. I don't have a nice cookie sheet. I think it is older than me, and these treats turned out perfect. I used a little more dough than a teaspoon full and I baked them for 10 minutes. Thank you for this great recipe. I will for sure make this treat in the near future. Read More
(31)
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Rating: 4 stars
08/21/2003
Fantastic! I used only 1.5 sticks of butter and 3/4 c sugar and it worked out great! Chewy in the middle and crisp on the edges! Yummy! Read More
(29)
Rating: 5 stars
06/26/2012
Want to know the trick to these fantastic cookies?? FOLLOW THE RECIPE!! Drives me UP THE FLIPPIN WALL when people rate/review and change the whole thing! UGH.. These cookies were fantastic! I am using them for the teachers as an end of the year gift with the 'I'm a smart cookie' quote :) Seriously, follow this recipe, exactly and it's fine. It's supposed to be a flat, chewy, delicious cookie! If you want a cakey blob, then this is not the cookie for you. These are a keeper, thanks so much for sharing! Oh, and I just love how many cookies it makes. Although there aren't many left now! Read More
(29)
Rating: 5 stars
03/27/2003
These cookies are very good but I did make a few changes to the basic recipe. I cut the sugars down to 3/4 cup of each (brown and white). I also added 1 more cup of chocolate chips to make a total of 2 cups. I needed to bake them for 12 minutes to get them golden brown. I always use a timer when baking cookies. Read More
(22)
Rating: 5 stars
06/04/2006
this could be my favourite cookie recipe yet! where has it been all my life? reading about the flat issue instead of making "ball" shapes i made taller columns of dough and this worked perfectly. the key is in the baking time as well. wait till the edges go golden and although they might look undercooked in the middle once they cool they arent. they are perfectly soft chewy and deliciously amazing! I used 1 package milk chocolate chips and 1 package of butterscotch chips. next time i will try a chocolate/raisin combo -my favourite! Read More
(21)
Rating: 1 stars
11/03/2005
This recipe was horrible the cookies turned out hard as a rock and tasteless. I followed the direction exactly. The kids said "mom your a good baker but those are yucky". Read More
(4)