• 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 1 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 piece(s) Egg(s)
  • 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 oz.) mini semi-sweet chocolate chips
  • 1 Cup(s) chopped nuts (optional)
  • 2 Cup(s) (12 ounces) semi-sweet chocolate chips

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Cooking Instructions

Heat oven to 375° F. In large bowl, beat margarine and sugars with electric mixer until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; 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:
Fall Fest Pumpkin Pops: Prepare cookie dough as directed above. Drop by 1/4 measuring cupfuls about 4 inches apart onto cookie sheets. Insert wooden stick into side of dough. Using bottom of glass dipped in sugar, flatten to 2-1/2-inch diameter. Pinch off a small amount of dough to make a pumpkin stem. Bake at 350° F* 13 to 15 minutes or until light golden brown. Transfer to cooling racks; cool completely. Decorate cooled cookies with orange and green frosting. ABOUT 2 DOZEN *Note decreased oven temperature.
Class Field Trip "Candy Bars": Prepare cookie dough as directed, substituting 1 cup chocolate-covered toffee baking pieces or candy-coated chocolate pieces for 1 cup of the semi-sweet chocolate chips. Spread dough onto bottom of 13 x 9-inch metal baking pan. Bake 30 to 35 minutes or until golden brown; cool completely. If desired, drizzle with melted chocolate; cut into bars. 36 BARS
A GREAT Report Card Smile Cookies: Bake and cool cookies as directed.
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