Ultimate Chocolate Chip Oatmeal Cookies
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Ingredients
  • 1 cup – unsalted butter, softened
  • 2 cups – Sifted Swans Down Cake Flour
  • 1 teaspoon – baking soda
  • 1 cup – sugar
  • 2 1/2 cups – oatmeal, blend to fine powder
  • 12 ounces – chocolate chips
  • 1 cup – light brown sugar
  • 1/2 teaspoon – salt
  • 4 ounce – Hershey Bar, grated
  • 2 – eggs
  • 1 teaspoon – baking powder
  • 1 teaspoon – vanilla flavoring
  • 1 1/2 cups – pecans or walnuts, chopped
Directions

PREHEAT oven to 350º.

SIFT Swans Down Cake Flour, then lightly spoon into measuring cup for 2 cups.

CREAM butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda.

ADD chocolate chips, Hershey Bar and nuts.

ROLL into balls and place two inches apart on a cookie sheet.

BAKE approx. 10 minutes at 350º.

Reviews
Martha says:

What if I keep my oatmeal as is

Marcie says:

I had so much cake flour in my pantry that I wanted to use up. I looked online for an oatmeal chocolate chip cookie recipe and found this one. These were a hit with my family! (Personally, I think it was a tad too sweet. I will be baking this again though! Maybe I’ll bake with less sugar next time.)

Things to note:
> I didn’t have the 4oz Hershey bar. Quite frankly, I don’t think it needs it, as it’s already sweet as the recipe stands.
> I also used quick cooking oatmeal and didn’t bother grinding it to a fine powder. I thought it came out fine! But then we liked the chewy texture the oats added to the cookies.
> I had to bake them a little longer than the recipe stated. Around 12-15 mins at 350°, keeping an eye on them and taking them out when the edges were turning golden brown.

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