Gradient overlay
  • One 8-ounce package cream cheese, softened
  • 8 Tablespoon(s) (1 stick) margarine or butter, softened
  • 1 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Eggs
  • 1/2 Teaspoon(s) vanilla
  • 2 Cup(s) (12 ounces) semi-sweet chocolate chips, melted
  • 1-1/2 Cup(s) all-purpose flour
  • 1-1/2 Teaspoon(s) Baking Soda
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) chopped nuts
  • Powdered sugar (optional)

Cooking Instructions

In large bowl, beat cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Add oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets - makes about 6 dozen. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. Store tightly covered.

COOK NOTE:

To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.


RATINGS & REVIEWS


Vanishing Oatmeal
Raisin Cookies

GET RECIPE

No-fuss breakfasts for
on-the-go mornings

MAKE OVERNIGHT OATS

Get product news, special offers, delicious recipes, and more.