Thanks to Quaker Oats and a couple Sara(h)’s, this recipe is awesome. Great dough, great cookies, I eat them up.
Vanishing Oatmeal Chocolate Chip Cookies – modified from Quaker Oats
Preheat oven to 350°F.
Ingredients:
- 1 cup (2 sticks) butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups Quaker Oats
- 12 ounces of Chocolate Chips
Directions:
- Beat together butter and sugars until creamy
- Add eggs and vanilla; beat well
- Add combined flour, baking soda and salt, mix well
- Stir in oats, and then chocolate chips
- Drop by rounded spoonfulls onto cookie sheet
- Bake 10 to 12 minutes or until golden brown
- Cool 1 minute on cookie sheet; remove to wire rack
Makes about 4 dozen.
I made a couple changes that were well received. Substituted one of the egg whites for 2 tablespoons of milk. It made the cookies more chewy.
The cookies did end up a little flat, so next time I’m going to try refrigerating the dough before I bake it.
Where are the chocolate chips in your ingrediens list? You don’t give the amount of chips.
@Carol Frushour
Good point, recipe fixed. I use the 12 ounce bag of semi-sweet chocolate chips.
I loved this recipe, made a couple of modifications, I only added 6 oz. choclate chips, beat in 2 bananas, and 2 TBL creamy peanut butter, and I used 1/2 wheat flour and the rest white flour & I used generic oatmeal. even the batter was good so I knew the cookies would be great! I put some in muffin tins and they tasted like muffins.