Oatmeal Chocolate Chip Cookies | Recipes | Robin Hood

Oatmeal Chocolate Chip Cookies

(125) Ratings:
Prep Time:
Baking Time:
Makes:about 42 cookies
Freezing:excellent

These chewy, chocolatey goodies are dunkably delicious. Put some in your lunch bags for an afternoon treat.

Ingredients

¾ cup 175 mL butter
¾ cup 175 mL packed brown sugar
½ cup 125 mL granulated sugar
1 egg
2 tbsp 30 mL water
2 tsp 10 mL vanilla extract
¾ cup 175 mL Robin Hood® Original All Purpose Flour
¾ tsp 3 mL baking soda
2 ½ cups 625 mL Robin Hood® Oats
1 ½ cups 375 mL semi-sweet chocolate chips

Directions

  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. Cream first 6 ingredients together in large mixing bowl on medium speed of electric mixer until light and creamy. Add flour and baking soda and beat on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto prepared baking sheets.
  3. Bake in preheated oven for 12 to 15 minutes, or until light golden. Don't overbake. Let cool 5 minutes and remove to wire cooling racks.

Tips

  • Replace chips with raisins. Underbake for a chewy cookie. Bake longer for crisp ones.

Nutritional Information

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