Ingredients1 h 5 m servings 139 cals
- Heat oven to 350 degrees F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
- High Altitude (3500-6500 ft): No change.
- Did You Know? Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
- Storage: Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Per Serving: 139 calories; 7.8 g fat; 16.7 g carbohydrates; 1.8 g protein; 16 mg cholesterol; 80 mg sodium. Full nutrition
ReviewsRead all reviews 22
Everyone loved this cookie!! I did not use nuts. Even my friends that are shy went back to the cookie jar for more.
Great recipe, but found batter to be dry with listed ingredients. I love cooking but not a true pro, so I thought of adding one more egg (for total of 2). Nuts I used were 1/2 pecans and 1/2 c...
This is a great basic recipe. Chewy and perfect. I froze half of the batch and the frozen ones are sooo good, too. The only addition I made was an extra cup of chips. This will now be my go ...
My enthusiasm was tempered by the fact that there were only 10 reviews about these cookies. However I was feeling wild and dangerous so I decided to give them a try. (That's just how I roll.)The...
These are great. I made them as written with a couple additions: 1 t of cinnamon, and an extra 1/2 cup of chocolate chips. The batter will be very stiff and that's ok. They bake up chewy and...
Very good recipe. I love sweets but this may have been a little too sweet for me. Next time I will try cutting the sugar back by a 1/4 cup. I used a cookie scoop to place them on the pan and ...
These cookies are wonderful. Next time I would cut back the brown sugar by ¼ cup because it was a smidgeon too sweet for me. I used special dark chocolate chips and increase the amount by ½ c...