These enormous, delicious, chocolate-filled oatmeal cookies are always on the menu at our cafeteria.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 20 |
Ingredients
- 1 ½ cups brown sugar
- 1 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ⅓ cups quick-cooking oats
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 (11-ounce) package semisweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening dough.
- Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
- Substitute 1 cup raisins for the white chocolate chips if desired.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 330 mg |
| Sugars | 24 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This does well as regular cookies and as a skillet cookie. My daughter says it has the taste and consistency of Kerr’s Derby Pie when it is still warm.
I loved reading the comments. I’ve made these twice now. First exactly by the recipe. They were good while warm but dried out too quickly for my liking. Second time, after reading how one person’s cookies spread too much, I thought she must have used margarine instead of butter. So I changed to imperial margarine as I prefer it in cookies besides shortbread. I did add a bit more flour and oats – under a quarter cup of each. These were simply the best cookies ever! For chips I used milk, semi sweet and dark. Best ever cookies for us!!
I just made these and they are very good, but in my oven 15 minutes was too long, the first batch almost burnt. I did the next ones for 12 minutes and they were perfect. I used a half cup of white chocolate and a half cup of macadamia nuts. I think that I should have toasted the nuts first though.
Beautiful big cookies. Perfect recipe.
Taste delicious, but next time I will add a little more flour. I made 1″ balls, did not flatten before baking, and they spread quite thin, almost like a lace cookie. (Baked 7-8 min) Be sure to cool in the pan 3-5 min before moving to racks.
I suggest adding some cinnamon and extra flour to the recipe but other just a minor adjustment they baked out well!