RECIPE: Thick & Chewy Oatmeal Chocolate Chip Cookies

| May 3, 2012 | 6 Replies

Some people like their cookies crunchy, I like mine soft and chewy!  I’ve tried a lot of different recipes for chewy oatmeal chocolate chip cookies, and had yet to find the perfect one, until today!  These cookies are good!  They are not only chewy, but nice and thick too.  I’ve tried making thick cookies in the past, but they usually ended up flattening out as they baked.  These cookies stay nice and fat, and they are soft with just a little bit of crunch at the tops.  Yum!

I got the recipe over at Beautiful Disasters.  I looked through a few recipes after doing a google search for “thick and chewy oatmeal chocolate chip cookies”  and decided on this one.  Adding a box of instant pudding was something I’d never heard of before, but I knew that with pudding in the recipe, it could NOT go wrong!!  Although the recipe calls for vanilla pudding, I only had a cheesecake flavor, so I used that instead.  I also left out the nutmeg and walnuts as we didn’t have any and instead of wheat flour, I used all-purpose. Next time, I may add a little more oatmeal!

Thick and Chewy Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 small package vanilla instant pudding mix
1 Tablespoon Vanilla Extract
1 teaspoon baking soda
1 teaspoon water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup oats
2 cups all-purpose flour
1/2 cup whole wheat flour (all-purpose is fine too!)
2 cups chocolate chips
1 cup chopped walnuts

  1. Preheat oven to 375 degrees F.
  2. Place butter, salt, and both sugars into mixer bowl. Beat until combined. Mix in eggs. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon, and ground nutmeg until blended. Mix in oats, then both flours. Finally, stir in chocolate chips and chopped walnuts.
  3. For best results here, you want to make pretty large cookies. Drop by large scoops, about 2-3 Tablespoons each. Place about 2 inches apart and bake 10-12 minutes, until tops are lightly cracked and soft when touched. Cool cookies 5 minutes on cookies sheets. Transfer cookies to cooling racks and finish cooling. Store cookies in airtight container
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  1. Heather says:

    I like my cookies that same way! Those look amazing!

  2. I am the worst at making homemade cookies but I just may have to try this recipe. Thanks!

    Still Dating My Spouse

  3. Starlia says:

    These look awesome and your kids sure look like they are enjoying them. Such pretty smiles!

  4. Carole Ingram says:

    I love oatmeal and chocolate, so this is a must try for me! :P My husband won’t eat as many as he prefers the original choco cookies, which is a win win for me ! LOL

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