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Big Dipper Chocolate Oatmeal Cookies

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  • 48

    Servings

  • 15 min

    Preparation Time

  • 10 min

    Cook Time

  • Rating

Who doesn’t love an oatmeal cookie dipped in chocolate? Big Dipper Chocolate Oatmeal Cookies are a show-stopping treat even the kids will love. Add in raisins for a touch of sweetness and sprinkle chopped nuts on top for a bit of salty.
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Ingredients

  • Cookies

  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt (optional)
  • 1/2 lb (2 sticks) butter or margarine, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 cup raisins or semi-sweet chocolate chips (optional)
  • 2 eggs

  • Glaze

  • 2 cups (12 oz) semi-sweet chocolate chips
  • 3/4 cup chopped nuts

Cooking Instructions

  • Heat oven to 350°F.
  • In medium bowl, combine flour, baking soda, cinnamon and salt; mix well.
  • In large bowl, beat butter and sugars with electric mixer until creamy.
  • Add eggs and vanilla; beat well.
  • Add flour mixture; mix well.
  • Stir in oats and, if desired, raisins; mix well.
  • Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  • Bake 10 to 12 minutes or until light golden brown.
  • Cool 1 minute on cookie sheets; remove to wire rack.
  • Makes about 4 dozen.
  • Cool completely.
  • Melt chocolate chips according to package directions.
  • Dip half of one cookie in chocolate; gently shake to remove excess.
  • Sprinkle with chopped nuts.
  • Place on waxed paper until set.
  • Repeat with remaining cookies.
  • If chocolate thickens, microwave at 15-second intervals until fluid.
  • Store cookies with waxed paper between layers in tightly covered container.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Old Fashioned
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