• 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 1 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Tablespoon(s) milk
  • 2 Teaspoon(s) vanilla
  • 1 3/4 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) salt (optional)
  • 2 1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Cup(s) (12 ounces) semi-sweet chocolate chips
  • 1 Cup(s) chopped nuts (optional)
  • 2 Egg(s)

Cooking Instructions

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies:
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 32 BARS


Substitute 1 cup butterscotch chips or peanut butter and milk chocolate chips or candy-coated chocolate pieces for chocolate chips.


Quaker's Chewy Choc-Oat-Chip Cookies is rated 5.0 out of 5 by 6.
Rated 5 out of 5 by from WAAAAY BETTER than Just Toll House Chocolate Chip I have made these for years, except when I need to shed a few pounds. I simply have no resistance to these cookies. . . . and I am a Type 2 Diabetic. I have learned to adapt this recipe to 'Splenda' instead of Sugar, and the Brown sugar -Splenda Mix which helps a lot. I use Margarine and butter 50-50, which I learned to refrigerate after mixing to help form the cookies, usually a few hours to overnight. They are chewy, and delicious. I usually Double the Recipe. This year i intend to give away as Christmas gifts to relatives who have much more money but less free time than I do. I have KitchenAid 6 Quart Mixer which makes mixing this a whole Lot easier. .
Date published: 2017-12-10
Rated 5 out of 5 by from Loved it! I was looking for a cookie that was very oaty (I love oatmeal!) This had what I was looking for! Great flavor! It was really an oatmeal cookie and not just a cookie with oats in it. Only complaint was that mine came out a pinch dry. Next time I will bake 6-8 minutes. But still very tasty and paired great with a cup of milk!
Date published: 2017-02-01
Rated 5 out of 5 by from My kids' favorite cookies These are fantastic cookies and easy to make. The recipe is easy to follow. I have made these cookies many times and they don't last long after they are done. I have found, though they are better if you make the batter and let it sit overnight in the refrigerator. Just my tip.
Date published: 2017-01-02
Rated 5 out of 5 by from Great Cookie I baked these a little longer, possibly because I was cooking more than one pan at once. They were baked until they were no longer moist looking on top. Used old fashion oats. Added a few more chocolate chips ( personal preference) and nuts. Everyone liked them!
Date published: 2017-07-07
Rated 5 out of 5 by from We love the title We have made this recipe since 1993 when it came out from Quaker Oat Company! Never ever have had a problem with recipe. Its a great recipe and we have made lots of batches with no issues with the recipe.
Date published: 2018-07-09
Rated 5 out of 5 by from since childhood I grew up eating oatmeal for breakfast and dear grandmother and I made these cookies, with walnuts in addition to chocolate chips. They were to die for then as they are now
Date published: 2017-11-19
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