April 15, 2013

Chocolate Chip Cookies with Oatmeal

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 11:07 am

Great flavor combo in a favorite cookie. This recipe and cooking process produces a firm crunch outside and a smooth melty inside. Perfect cookie with desired home-baked richness.


Do you like chocolate chips baked into a cookie? Now add oatmeal to this equation for the best tasting home baked cookie recipe. 

Try a batch to see the difference with this recipe – my version of Quaker Oats Vanishing Oatmeal Raisin Cookies.

What you will need:

1 cup (two sticks) margarine or butter (I use Earth Balance Natural Buttery Spread in a tub)

1 cup firmly packed light brown sugar

½ cup white granulated sugar

2 large eggs

1 teaspoon pure vanilla

1-1/2 cups all-purpose white flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon Kosher salt

3 cups Quaker Oats uncooked (quick oats or old fashioned)

1 cup Nestles Chocolate Semi-sweet Chocolate Bits

Two large baking sheets

Parchment Paper


Wooden spoon

Large mixing bowl

Medium mixing bowl

Measuring cups

Measuring spoons

Electric mixer (standing or hand-held)

Pot holders

Wire cooling racks

Large platter or plate for finished cookies

Prepare to bake cookies:

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together margarine (or butter) with sugars using an electric mixer until mixture is creamy.

Add eggs and vanilla into the above mixture and put mixer on beat rather than cream.

In a medium mixing bowl, combine the dry ingredients: flour, baking soda, cinnamon and salt. Using a wooden spoon, mix the dry ingredients together.

Add the mixed dry ingredients into the large mixing bowl with the creamy wet ingredients that was previously beaten together in the larger mixing bowl.

Use the wooden spoon to stir the dry ingredients into the creamy mixture thoroughly.

Stir in the uncooked oats and mix well with the wooden spoon.

Add the chocolate bits and stir into the above mixture. 

Line the baking sheets with parchment paper and prepare to bake the cookies:

With a rounded tablespoon or small ice cream scoop, drop the cookie dough onto the baking sheet lined with parchment paper.

Cookie size is optional therefore more or less dough will determine the size of baked cookies. I use a very rounded tablespoon and do not press the cookie dough down once it is on the baking sheet. This will allow for a very rounded cookie that is soft in the middle.

Bake the cookie dough for 10-12 minutes or until golden brown

(Hint: for a softer middle, take the cookies out of the oven before they look browned and let them cool on the baking sheet for a couple of minutes to finish cooking.)

Continue the cooling process by putting the cookies onto a wire rack.

Finished cookies:

Depending on size, this recipe will make up to four dozen cookies.

Hint: Using the Earth Balance Natural Buttery Spread (or margarine) allows the cookies to be firm on the bottom and top yet softer in the middle.


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