Chocolate Chip Cookies Made With Cake Flour On A Baking Sheet
Ultimate Chocolate Chip Oatmeal Cookies
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  • 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

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.

  • Teri says:

    Very Dry, very crunchy, just awful chocolate chip oatmeal cookies !!!

    • Swans Down says:

      Hi Teri, We’re sorry to hear that you were disappointed with you Ultimate Chocolate Chip Oatmeal Cookies. We’ve forwarded your information on to our Consumer Relations department. Someone will be reaching out to see if they can help.

  • Nadalie says:

    This is my new favorite oatmeal chocolate chip cookie recipe!! My husband likes coconut so in place of the nuts, I added some shredded coconut. I used the dark chocolate with almonds bar just enough for me. This recipe is so versatile. I love it.

  • Sneha says:

    Amazing!! I will definitely be making them again.
    I replaced butter with applesauce and used about .40 cups of brown sugar to make it healthier.
    The dough was sticky but they turned out delicious. Little harder on the outside and soft on the inside.
    I had to bake them a little longer.

    • Swans Down says:

      Hi Sneha, sounds like a delicious option for making this recipe your very own. Thanks for sharing your ideas, and Happy Baking!

  • MikeI says:

    This is a variation of a classic chocolate chip cookie recipe using AP flour, made with the all the same proportions of ingredients. The recipe is great, if a tad sweet. If you failed, measure again.

  • Izzy says:

    Terrible recipe. Dough was extremely runny even after adding an extra cup of flour and oatmeal. I don’t recommend this recipe.

  • 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.

  • Martha says:

    What if I keep my oatmeal as is

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