Delicious chocolate chip oatmeal cookies that have been handed down through our family are a hit at any party, gathering of relatives, or holiday mixer.
| Prep Time: | 10 mins |
| Cook Time: | 13 mins |
| Total Time: | 23 mins |
| Servings: | 24 |
| Yield: | 1 baking sheet |
Ingredients
- 3 eggs
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 2 cups self-rising flour
- 2 cups oats
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- In a large bowl, stir together the eggs, brown and white sugars, and vanilla. Add the oil and mix to combine. In a separate bowl, combine the flour and the oats. Gradually, stir flour mixture into egg mixture 1/2 cup at a time, stirring until completely mixed. Fold in chocolate chips. Spread the mixture evenly onto a baking sheet.
- Bake in the preheated oven for 13 minutes. Remove from oven still slightly gooey, and let cool for 3 minutes before cutting into squares. Then cool on a wire rack for 10 minutes. Store in an air-tight container.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 146 mg |
| Sugars | 25 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The reason I really like this recipe is simple: I only used one measuring cup for the whole thing! Woo Hoo! They were a bit too sweet for me, so I may add a pinch of salt to balance that out next time. However, I am more than happy to make these again! A whole pan of cookies and I only had to wash the cup and a bowl!
I used 3/4 cup of oil and 1 cup of chocolate chips. I sprayed the 13X18′ pan and baked 15 minutes.
Easy and good, used for a town fundraiser. Switched most of the oil for melted butter I had on hand and sprinkled dry ingredients with just a bit of salt to make it taste a bit sweeter by opening the taste buds.
I tried this but after 13 min in oven they werent done, after 28 min they still werent done. Also there is no pan size in the recipe – I used 9 x 13 pan. Way too many choc. chips I dont like wasting ingredients – I wont try again.
These are my 17 year old son’s favorite cookies. I make them all the time. I have to bake them much longer but that could be because I use a baking stone. I find them a little too sweet; however, that plus the gooeyness is why my son loves them.
These are awesome! I had to substitute the oil with coconut oil because I didn’t have any and I think that added even more flavor. They are very rich so a little piece goes a long way. I will make this again because they are soooo easy and delicious.
They are WAY too sweet! Next time, I will reduce the chocolate chips by 1/2 and add in something nutritious like nuts and/or dried fruit.
I love oatmeal-raisin cookies and I was looking for a good oatmeal-chocolate chip cookie to match. I just didn’t care for the texture of the oatmeal. Maybe I should have let the dough sit for a while before cooking. But my son loved them and thought they were like cookie dough so I give it a 4 star rating.
My mom really liked these so I’ll make them again. This recipe didn’t have any salt called for, & I added 1/2 tsp, because I think it just balances the sweetness. So next time I think I’ll decrease the sugar and maybe increase the salt to 1 tsp.
Very good and very easy! After reading the reviews I made two minor changes: I used 1/2 the oil, added 2T melted butter and 1/2 cup unsweetened applesauce. I also added chopped walnut pieces and instead of all chocolate chips, I used 1/2 chocolate and 1/2 butterscotch. I didn’t have self-rising flour so added 3 tsp of baking powder and 1 tsp of salt. I baked it in a 13×9 pan (that’s all I have) and for about 20 minutes. They are delicious!!!
I substituted baking sugar substitute (Splenda) for the white sugar to decrease calorie count. These are hearty and delicious. Just became my new oatmeal cookie recipe.
The first time I made these I did not care for them. They were dry and not brown on top. I decided to try them again since they are so easy to make. Here is what I did different. I spread the batter in the bottom of my broiler pan which I lined with foil. I then baked them for 13 minutes then put them under the broiler for exactly 2 minutes. They came out delicious, brown on top and the chocolate chips were melted leaving a moist delicious cookie. I now make these cookies weekly. My husband and three boys just love em.
Love these!!
Super easy and delicious! Disapeared in a hurry!
I just made these and they turned out great! The perfect amount of chips. I used barley flour (all I had in the house) and they turned out just fine. Good stuff.
These turned out great, I brought them to a cookout and they were almost gone before the burgers were cooked. A mix between a cookie and chewy granola bar. The only changes I made were instead of oil I used 1/2 c. applesauce and 1/2 c. peanut butter, I used mini chocolate chips and my flour wasn’t self-rising.
Turned out great! I love how simple the recipe is and how quickly they come together. I tasted the dough before putting it in the pan and they seemed like they were missing something so I added about a half tsp of butter flavoring and that really seemed to do the trick. I also added pecans to ours. These make a great breakfast treat as they are kind of a cross between a blondie and a granola bar.
This recipe has lots of room for improvement. Specifying the size of baking pan required would help a lot since this greatly affects the baking time. I also agree with some of the other reviewers in that the cookies are very bland and have too many chocolate chips. Easy to make, but I’m not sure I would make them again.
My 1 and 2 year old daughters loved them, but my husband and I both agreed they were bland and not even close to being sweet enough. I didn’t use self-rising flour, so maybe that was the issue?
Quick & easy to make. I found it needed longer to cook.
These are an awesome change from the traditional chocolate chip cookie. I’m glad someone went in and fixed the mistakes in the recipe. If you make it just as it is now, you will be fine.