Rating: 4 stars
68 Ratings
  • 5 star values: 37
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 5

These easy chocolate oatmeal drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

Julianna Grimes and Ann Taylor Pittman
Recipe by Cooking Light December 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
3 dozen (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.

  • Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Nutrition Facts

81 calories; calories from fat 33%; fat 3g; saturated fat 1.4g; mono fat 1g; poly fat 0.3g; protein 1.1g; carbohydrates 12.9g; fiber 0.5g; cholesterol 10mg; iron 0.5mg; sodium 76mg; calcium 12mg.
Advertisement