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Oatmeal-Chocolate Chip Cookies

Oatmeal-Chocolate Chip Cookies

Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats.

(1 comment)
  • Prep Time 1 hr 5 min
  • Total Time 1 hr 5 min
  • Servings 42

Ingredients

1 1/2
cups packed brown sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2
cups quick-cooking oats
1 1/2
cups Gold Medal® all-purpose or unbleached flour
1
teaspoon baking soda
1/4
teaspoon salt
1
cup semisweet chocolate chips (6 oz)
1
cup chopped nuts, if desired

Directions

  • 1 Heat oven to 350°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.
  • 2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • 3 Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
80mg
80%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

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.

Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

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