I experienced the tastiest mac and cheese of my life while serving with the US Navy aboard the USS Enterprise. To make the mild, thick, and creamy version we were served, I spent a lot of years experimenting with various recipes. I developed this after making countless failed tries. It’s quite easy to understand and is exactly what we received each week when traveling in hazy.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 cup butter
- ¾ cup packed brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup boiling water
- 2 cups quick cooking oats
- ½ cup raisins (Optional)
- 1 ½ cups semisweet chocolate chips
Instructions
- Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
- Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
- Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don’t over cook. (There are no eggs in this recipe, I didn’t forget to type it down).
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 213 mg |
| Sugars | 22 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
It was delivered and very fun to make and I have no regrets on this cookie and I think it’s a great cookie to make in your spare time.
Good cookies. I left out the raisins and only put walnuts in a few of them. Slightly crispy on the outside, soft in the middle. Mine were a little dark, but I didn’t have quite enough flour so I used about a half cup of whole wheat flour, that could be why. I added an extra tablespoon of flour but they were still a little flat, I live at 4550 ft elevation. (again maybe it was the wheat flour?)
The batter texture is lose because there’s no eggs but ended up being great. Leave on cookie sheet for several minutes so they won’t fall apart.
They flattened out a little too much but I have a feeling that was something I did wrong. They were delicious though!!
I made this exactly as the recipe called for. I just substituted gluten-free one-to-one flour for the regular flour, and they were absolutely delicious!!
Excellent cookie! I added walnuts and used dark chocolate chips. Also added egg in my second attempt and liked consistency better.
I always have issues with my cookies being to hard, I baked these for 7 1/2 min and chewing and amazing! Amazing recipe.
Going Amazing. The batter is so simple, and so very good! I HIGHLY recommend it.
It was easy and quick minimal fuss and they are very good
Spending the weekend at the cabin and I saw the oatmeal in the cupboard and decided I wanted to make cookies. Unfortunately, we were an hour away from the store and had no eggs. This recipe saved the day! I added a teaspoon of cinnamon and chocolate chips to half of them. Since we are at a higher elevation, I add 1/4 cup more flour. If your cookies are flat just add a bit more flour! Elevation makes an amazing difference!
I bake gluten free. Here are the changes I made…1/2 cup brown sugar, 1/4 c mond fruit sugar, gluten free flour, and regular GF oats…and no raisins because we don’t like them so increased the choc. chips. Good cookie!
Wowzers!
These were excellent! I did add nutmeg and cinnamon per the other reviewer.
love it a very good recipe, the one thing that added was another pinch of salt to balance it out a bit more. By but not too sweet so perfect for my family.
Average – Followed the recipe exactly as written. I found the cookies to be on the dry side and will keep looking for a more moist receipe. Thank you for providing.
I think this recipe is amazing! It’s so delicious and easy to make.
Excellent recipe! I swapped for white chocolate chips and cranberries as well.
I made these and they came out great! Probably my favorite cook recipe. I am astonished that they are this good without the addition of eggs. One thing I will say is that I usually make cookies spontaneously. Often times my butter is hard from refrigeration so I microwave it for a few seconds to soften it. When the dough was all mixed and done it has a very liquidy texture. What I do to combat this is I refrigerate the dough for about 30 mins to allow the butter to harden back up and for the dough to look more like traditional cookie dough. I put into rounded teaspoons and bake for 11 mins. The centers will looks a little doughy but after they cool for a few minutes they are delicious. Most times I make these they are eaten before they even cool though
These cookies are incredible!! So good. Really sweet though, you could maybe cut back some sugar. But they were crispy and chewy! Perfect consistency!
My son has egg allergy so I thought I would try these. Made it exactly as the recipe says and they turned out great!! Very yummy!! Crispy on the outside and soft inside. It does make a difference how you put them on the pan. First batch I dropped tablespoons and they spread out but not bad perfect actually baked for 11 minutes. Second batch I used a little scoop and made them smaller but packed a bit more and they didn’t spread out as much. I also did 11 minutes but I think they would have been better at 10. I prefer the loosely dropped ones but both are good!! Here is a picture of the first batch.
Not the best