I have tried several oatmeal chocolate chip recipes and this is by far the best. The previous reviewer must have overdone an ingredient as I did not find it too be to floury or tasteless, in fact, it was quite the opposite. The cookies were excellent and rich with flavor. I even found this recipe better than the 5 star oat/choc cookie recipe that is so popular. I think the key is the dark brown sugar, it just makes the whole cookie. Excellent cookie! I will never use another recipe again!
Although I'd like to I couldn't give this recipe the full 5 star rating since I took the advice from some of the other reviews. Here are the small tweaks I made: - 1 full cup more rolled oats - an extra teaspoon of vanilla - half all-purpose flour and half whole wheat - half dark brown sugar and half golden - baked them for only 15 minutes They turned out awesome soft and chewy and lots of chocolate! This recipe is a keeper!
I loved this cookie! The only thing I disagree with is the number of servings. My recipe made 24 3-inch cookies. For it to make only 15 they would have to be really big.... Also I tried it again and replaced the 2 cups of chocolate chips with 1 cup white chocolate chips and 1 cup macadamia nut halves. Those cookies were YUMMY too!!!
yummy indeed. but i did add the extra cup of oats as well as some cinnamon. and less chocolate and some raisins. the base of the cookie is definitely worth 4 stars.
My family loves Oatmeal Chocolate Chip cookies and this recipe in particular. I read through the reviews when I made these and finally decided to do and add just what the recipe called for. They turned out phenomenally! What's more I shared these at work and got rave reviews as well. This recipe is a keeper for sure!
these cookies are delicious!!! also try substituting the chocolate chips with tiny marshmellows... theyre to die for!!!
I'm on always in search of the perrrrfect oatmeal cookie that will be a knock-your-socks off variety. I added 1/2cup chopped toasted walnuts 1 cup cappucino chips and 1 cup milk chocolate chips to mine rather than 2 cups of semi-sweet chips. Yum! I too got more than 15 cookies out of this recipe. Great recipe Megs.
Really yummy! I followed the recipe exactly even down to the cooking time and temp (which I wasn't sure would work well). I had to use half semisweet and half butterscotch chips because that's all I had in the cupboard. Very nice texture. A little crunchy around the outside but chewy on the inside. Yummy!
I got almost 50 cookies from the one batch and they were a nice size too! I divided the dough into thirds: to one I added dried cranberries to the second chocolate chips and to the third raisins. I used a miniscoop to get fairly uniformly-sized cookies. I rolled each into a ball in my hands and gently flattened each a tiny bit. I baked the first batch for the full 20 minutes and found them a bit too crispy for my taste. I baked the chocolate chip and raisin ones only 10 minutes until just almost set and let them sit in the pan about 5 minutes then removed them with a spatula to the cooling rack. I prefer this more tender version. One nice thing about these cookies is that they are not too sweet although one CAN adjust the sweetness of course. I will definitely make these again but I probably will add more fruit or chocolate chips next time because they do spread quite a bit while baking and I like to get something in each bite.
I followed the recipe exactly the cookies looked great but were very dry.
