I've pretty much never had anyone not like these cookies. Ever. If you like coconut, you can add about 2/3 cup of shredded coconut at the same time as the oatmeal and chocolate chips. Oh, and make sure you're using quick oats, not regular or instant, because they don't turn out as well.
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Units: US | Metric
- 1Preheat oven to 350°F.
- 2Mix the butter/margarine and brown sugar together.
- 3Add baking soda and 1 egg, and beat until combined.
- 4Mix in the oats and chocolate chips (and coconut, if using).
- 5Add the flour gradually, until the dough sticks together pretty solidly. You probably won't need to use all the flour. If you do add too much, and it seems dry, add a second egg.
- 6Use a spoon to scoop balls of dough onto ungreased baking sheets, spaced so there are 12-15 cookies per average-sized sheet.
- 7Bake about 10 minutes, a few minutes longer if you like your cookies well-done, turning once.
- 8Let them cool a little, then transfer to wire racks to finish cooling. Or just eat them hot.
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Nutritional Facts for My Mom's Chocolate Chip Oatmeal Cookies
Serving Size: 1 (1129 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 217.3
- Calories from Fat 113
- Total Fat 12.5 g
- Saturated Fat 7.4 g
- Cholesterol 29.1 mg
- Sodium 167.7 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 1.6 g
- Sugars 16.5 g
- Protein 2.5 g