Choc-Oat Chip Cookies

By • May 21, 2014 0 Comments

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Author Notes: This is my all-time favorite cookie. The recipe is from my friend David, whose mother adapted this from the Quaker Oats "Vanishing Oatmeal Raisin Cookies" recipe. No raisins, just chocolate and nuts, and replacing some of the butter for vegetable oil.Amanda Li


Makes 48 small cookies

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups packed brown sugar
  • 4 ounces butter, softened (1 stick)
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 2 large eggs, room temp
  • 2 tablespoons milk, room temp
  • 2 teaspoons vanilla extract
  • 2 1/2 cups quick or old-fashioned oats
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup dark chocolate chips
  • 1 cup sliced almonds or walnuts
  1. Preheat oven to 375F
  2. Combine flour, baking soda, and salt in a small bowl
  3. Beat brown sugar, butter, oil, and granulated sugar in a large mixing bowl until creamy
  4. Beat in eggs, milk, and vanilla extract into the butter & sugar mixture
  5. Gradually beat in flour mixture
  6. Stir in oats, chocolate chips, and nuts. Mix well
  7. Use two large spoons to drop dough onto un-greased baking sheets
  8. Bake for 9-10 minutes for chewy cookies or 12-13 for crisp cookies. Cool on baking sheets for 1 minute and remove to wire racks to cool completely
  9. Put them in the freezer to last >3 weeks

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