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Chocolate Chip Oatmeal Cookies Recipe

Chocolate Chip Oatmeal Cookies

Recipe courtesy Wayne Harley Brachman

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (168)

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Average Rating:

Total Reviews: 168

Showing 31-40 of 168

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  • on October 09, 2011

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    Wonderful cookie. I wanted to bake up something for a Sunday evening barbeque dessert and these cookies are perfect. I'll make them again substituing butter, sugar and eggs to make a vegan alternative for my son.

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  • on October 08, 2011

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    These are very delicious cookies, and I promise, you cannot just eat one. The maple syrup brings out the pecan flavor in these cookies. So good! It was a perfect balance of ingredients, and best of all, they were not too sweet. I did make three alterations to the original recipe. One - added 1c of pecans in lieu of 1/2 c, and I made the dough "golf ball" size on the suggestion of another reviewer. (If you make them walnut size, they get flatter. I used 1 tsp of vanilla extract instead of 1/2 tsp, and I used large Ghiaradelli semi-sweet chocolate chips. Baked mine 12 minutes in a confection oven, in three different batches of 10 cookies, and it came out PERFECT! (Yields 30 cookies total. Hints for those that are getting flat cookies: Mix dry ingredients into wet, as directed. Don't mix the dough too much, just mix to incorporate. Your dough should feel grainy, like sand as you roll them, (roll them with moistened fingers, and make them “Golf Ball” size, and it will be perfect!

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  • on September 06, 2011

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    These cookies were delicious! I've already baked them twice! Instead of 1/2 cup of nuts, I put in 3/4 cup of nuts. I also put in 1 cup semi sweet chocolate chips instead of 3/4 cup. If you bake them a couple of minutes less, you get soft cookies. Either way you bake them, crunchy or soft they're still delicious! Everybody that eats them loves them! :

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  • on August 29, 2011

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    Delicious! Kids and adults agree.

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  • on August 23, 2011

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    Mine did turn out flat the first time also....I then added half as much flour, baking soda, baking powder, a pinch more salt and an extra TBS of syrup. Let me just say these baked up chewy, thick and so awesome!! I baked for the required 9min as well. The recipe given tasted great...just needed tweaked for my thickness preference. Give these cookies a try!!

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  • on August 07, 2011

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    I love these cookies. I follow the instructions exactly except I use walnuts instead of pecans.

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  • on June 24, 2011

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    Very good! I followed the recipe, except... left out the pecans and cooked them for about 13 minutes instead of the recommended 9 (since I made them larger than walnut-sized. The amount of sweetness was perfect...glad I added milk chocolate chips instead of semi-sweet!

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  • on April 23, 2011

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    My kids and I baked these this afternoon and they are delicious. The texture is slightly crispy outside and then chewy inside. They are not very sweet, which is a nice change. I left them in the oven quite a bit longer than 9 min (maybe 5 min more because they seemed a little too raw to pull out, but mine might have been slightly bigger than walnut size. I would definitely make these again.

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  • on April 19, 2011

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    Me and my boyfriend just made this recipe(we dont bake. These were the tastiest chewy softest cookies. We didnt have maple syrup so we used corn syrup instead. yum yum yum!

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  • on April 03, 2011

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    These were amazing - it really is crucial to stick to the recipe as exactly how it is. Too much sugar, whether it be the syrup, brown or white can make this a flat crunchy cookie!

    I made this the first time down at our family home in Mexico, and had only Mexican sugar (in lieu of white sugar and they turned out amazing!

    One trick is to make them the size of golf balls, rather than the size of walnuts! Make sure that you form the cookies with water as instructed.

    I also sometimes refrigerate and chill the dough before baking, bake the cookies for 16 minutes and they turn out Ah-MAZING!!!

    Friends are blown away that they are not from our local bakery!

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