*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
WOW WOW WOW! However, I did make a few changes--butter instead of shortening, two teaspoons of vanilla (added right with the eggs), and an extra cup of oatmeal. Absolutely chewy and delicious! I only cooked them for 10 min at 350, but left them on the trey for 5 min to firm up well. Thanks, even better then the oatmeal chocolate chip cookie recipe from Nestle!
Gave it 4 stars cuz I had to change a few things to make it 5 (I hate it when people review a recipe and rate it based on what they changed! They're not rating that recipe anymore!) Don't listen to other reviews and substitute butter... you'll just have flatter cookies NOT tastier! I added 1/2 c. oats, 1 tsp. vanilla, 1 tsp. cinnamon, and halved the amount of salt...5 stars now!
Wonderful cookie! I made a few changes though, 1 1/2 cups of rolled oats, 1 tsp vanilla and you only need to bake them 7-10 minutes. A nice, soft/chewy cookie with wonderful texture from the oatmeal. My Kids and husband LOVED them. Thanks, Tammy
I used half butter flavored shortening and half salted butter cut the salt in the recipe in half added a teaspoon of vanilla and used mini-chips instead of full-sized chips (and I always use unbleached flour). This is the BEST cookie I have ever made! Cannot go wrong here! I made a full batch cooked one sheet of cookies right away took the rest of the dough put half in a baggie in the fridge then took the remainder and rolled it into a roll in wax paper and froze it wrapped in foil. We had fresh baked cookies for a week it froze great! Make it ahead and freeze it for later! A
I used this recipe for my main ingredients but I did change a few things as people suggested. I used 1/2 cup shortening 1/2 cup butter 1 tsp vanilla 1 1/2 cups oats and 1 1/2 cups of chocolate chips. I also changed the temperature to 325 degrees and cooked it for about 2 minutes longer and mine turned out AWESOME! I use a cooking stone (as I always do) and they cooked evenly and they were chewy and yummy. My husband and I ate all of them within 2 days. They were great the next day too. They had alot of chocolate in them just as I like so if you don't like too much chocolate in it I would use maybe 3/4 cup of chocolate instead.
Quite good. I put in a tsp of vanilla like other reviewers suggested and replaced 1/2cup of shortening with butter. I also replaced 1/2 a cup of the white flour with whole wheat flour. You can't taste the whole wheat flour but it gives a nice speckled appearance to the cookie and another layer of texture... plus it's a good way to sneak some more whole grains into your kids who think they are just getting chocolate chip cookies! Delicious and will make again.
I thought this cookie was delicious! I didn't have enough chocolate chips so I added some chopped pecans - YUM! I also used unsalted butter instead of shortening and added about 1/2 teaspoon vanilla - because I love vanilla. The cookie was crisp on the edges and soft in the middle - just delightful!
These cookies were great! I followed the recipe almost exactly except I didn't put in a full two cups of chocolate chips because that seemed like too much and I added a little vanilla. They were wonderful and all my friends loved them!
Delicious flavor but terribly flat. I followed the recipe almost exactly (I omitted 1/2 tsp of the salt). Next time I think I'll try quick oats intead of rolled (old fashioned) oats. That may help keep them from spreading out all over the sheet. If you like a super-thin crispy cookie...don't change a thing! (Except the salt part. 1 tsp is just too much.)