By Kim D. on April 27, 2002
Photo by Derf
Photo by Derf
"These cookies are so good! I found the recipe in the Texas Country Reporter Cookbook!"
Serving Size: 1 (1496 g)
Servings Per Recipe: 1
"Oh my god- SUPER YUM!!! My boyfriend and I adore these. I made them bigger than recommended (I came out with 3 dozen cookies about 3" in diameter) just because we're not big fans of teeny chocolate chip cookies. I also used butter instead of Crisco-type shortening as we try to avoid the partially hydrogenated oils and walnuts instead of pecans, just because they were about $3 cheaper at the store. But, YUM YUM YUM!!! I would definitely give this 10 stars if I could. These cookies are beautiful little oatmeal cookies, super chewy and yum-tastic on the inside! I think that I now prefer this recipe over any other chocolate chip recipe I've ever had (or oatmeal chocolate chip, which I made before, but they came out flatter and crispier and no where near asa good)! The oats add a healthier touch to the cookies and make them feel much more filling- my boyfriend and I split 2 between us last night and were just full of yummy cookies with only 2! The only other change I made was, in my oven, I cooked them at 350*F, as they were a little too brown and a little too gooey at 375*F. Thanks so much for posting this- I'll definitely be making it again!"
"Some of our dearest friends are visiting and decided to bake with my kids. They picked this recipe and made them with butter. They baked them at 350 for 15 minutes (they made them HUGE) and they were lovely!"
"So happy right now, that I've found the BEST chocolate chip oatmeal cookie recipe!!! This one made the most absolute perfect cookies, chewy but not hard or crunchy, soft but not cake-like, the perfect combination of sweet, salty, and chocolate!!! I could even taste the vanilla in each cookie. I used mini semi-sweet chocolate chips, organic ingredients, butter instead of shortening, and no nuts, and baked them on a large insulated cookie sheet that evenly cooks. The key with these is to watch them and make sure they don't get too brown! Once they overly brown, the cookie looses it chewiness and instead is crunchy and hard, no one likes that! I cooked each batch-and this recipe makes a big batch-for about 7-10 minutes. Anything over 10 minutes was too long for me. Thank you Kim D. for this gem!!!"
I live in Mexico where it's practically impossible to find brown sugar, so I used a cup and a half of white sugar plus 1/4 cup molasses and still got the depth of flavor you'd normally get from brown sugar and the crisp edges you get with white.
For crispy 2.5" cookies with just slightly chewy centers, bake for 11 minute and let sit on the cookie sheet for two minutes longer."
"These are great. I'm going to keep this recipe. I added (didn't have pecans) walnuts and cranberries to make up for pecans. I think (as a note for me) less chocolate chips next time... but I find that in most recipes I've made. So, thanks! Will definitely make again. I think 10-11 mins is best for us."
"Great cookies. Not using the nuts will save tons of calories. I did 3 cups of oats instead of 2 cups plus the nuts. They came out delicious. Will make again."
"Yeah, pretty darn good. Like many other viewers I made my cookies...umm bigger. 350 degrees subbed butter for shortning and cooked for about 11 minutes. I also used traditional rolled oats as I like the texture better and they came out just great! Thanks for posting a great recipe-exactly what I was looking for this Christmas."
"These are great, I used butter instead of shortening and Truvia. I put almonds on top because our child doesn't like nuts."
"this is my go to recipe. I love these, they are perfect. Try adding a dash of kosher salt on top and you will be in sweet/salty HEAVEN!"
"These were delicious! We were looking for a recipe that was soft and chewy and these hit the mark. Yum!"
"i really like this recipe a lot. very simple and quick to make. i used half chocolate chips and half peanut butter chips. i also cut the sugar by about 1/4 cup and they turned out great. next time i make them i will use bittersweet chocolate chips and cranberries."
"Delicious! I made a double batch, and they're all gone already. Will freeze some of the dough next time so we can't eat so many right away. I melted shortening before mixing in sugars. I left out the nuts, and 8 minutes was closer to my liking, not 10."
"Yum, yum! Nice & crunchy & delicious! As a personal preference, I omitted the pecans & used milk chocolate chips."
"These came out just OK. They were tasty, but baked up flat and had a really airy texture which I did not like."
"Great cookies! I made with only about 1/2 cup pecans since that is all I had left and also added about 1 tsp cinnamon in with the dry ingredients. I used my 1 inch cookie scoop and got 3 dozen cookies. They baked up golden and puffy in 11 minutes. Will make these again. Made for Name that Ingredient Tag."
"Yummy cookie recipe! I left out the nuts and substituted more oatmeal to make them be less fattening, I also reduced the sugar 1/4 cup of both the brown sugar and white sugar... think I could reduce more next time! (And there will be a next time!! :-)) I also substituted white chips and mint chips to make them vanilla mint. they were delicious! Made for my daughter to take to a graduation party with her friends. They got a 2 thumbs up rating!! Thanks for a delicious recipe."
"These were so good. I say were since they didn't last long in our house....lol. I made these to be put together into an ice cream sandwich. My kids and their friends "inhaled" them. Thank you for this great recipe. They make great cookies."
"Cookies are ok, but way too sweet. I'd use way less sugar next time."
"This was so quick and easy. My 7 yr old and 2 yr old even helped! I'm going to try it with butter next time. I'm southern and we LOOOOVE our butter!"
"Me and my young cook friend enjoyed making these together they are simple and quick. She thinks even a bit yummy, but not a very flavorful cookie. We would maybe use butter next time in place of the shortening. Thank you for sharing it."