Best 7 Suzies Oatmeal Chocolate Chip Cookies Recipes

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Are you craving a delectable treat that combines the comforting warmth of oatmeal with the irresistible allure of chocolate chips? Look no further than Suzie's Oatmeal Chocolate Chip Cookies, a culinary masterpiece that tantalizes taste buds and brings joy to every bite. With their chewy texture, delightful crunch, and perfect balance of flavors, these cookies are sure to become a favorite in your household. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating these delectable cookies, providing tips and tricks to ensure perfect results every time. So gather your ingredients, preheat your oven, and embark on a delightful baking journey with Suzie's Oatmeal Chocolate Chip Cookies.

Here are our top 7 tried and tested recipes!

SUZIE'S OATMEAL CHOCOLATE CHIP COOKIES



Suzie's Oatmeal Chocolate Chip Cookies image

I was sooo excited the first time one of my daughters, after she left home, called me for a recipe!! And this is it! However, it wasn't mine but a friends that she wanted me to call and get! What a let down. Anyway I gave it to her and now to you. Enjoy!!

Provided by Trisha W

Categories     Dessert

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

1 cup stick margarine (or butter)
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon water
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
2 1/2 cups oatmeal
chocolate chips (to taste)

Steps:

  • Cream the margarine and sugars.
  • Add the eggs and mix.
  • Add the water and vanilla, mix.
  • Mix together the flour and baking soda and add to the mixture Fold in the oatmeal and chocolate chips.
  • Spoon on a cookie sheet and bake at 350° until they just start to turn brown, if you like them chewy.

Nutrition Facts : Calories 121.4, Fat 3.2, SaturatedFat 0.7, Cholesterol 10.3, Sodium 70.8, Carbohydrate 21.4, Fiber 0.8, Sugar 11.6, Protein 1.9

OATMEAL-CHOCOLATE CHIP COOKIES



Oatmeal-Chocolate Chip Cookies image

What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 42

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Steps:

  • Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g

OATMEAL CHOCOLATE CHIP COOKIES



Oatmeal Chocolate Chip Cookies image

Make and share this Oatmeal Chocolate Chip Cookies recipe from Food.com.

Provided by Kathleen Constance

Categories     Drop Cookies

Time 30m

Yield 48 cookies

Number Of Ingredients 12

1 cup butter or 1 cup margarine
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups rolled oats
3/4 cup coconut
1 cup chocolate chips

Steps:

  • Cream together the butter and sugars; add the egg and vanilla and mix well.
  • In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
  • Mix in the oats, coconut, and chocolate chips.
  • Add dry mixture gradually to the wet mixture, mixing after each addition.
  • Drop batter by spoonfuls onto lightly greased cookie sheets (I use non-stick sheets--don't need to grease them).
  • Bake at 325° for 15 minutes or until lightly browned.

Nutrition Facts : Calories 100.2, Fat 6, SaturatedFat 3.9, Cholesterol 14.6, Sodium 75.5, Carbohydrate 11.2, Fiber 0.8, Sugar 6.3, Protein 1.2

CHEWY CHOCOLATE CHIP OATMEAL COOKIES



Chewy Chocolate Chip Oatmeal Cookies image

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Provided by PANTHERA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 11

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g

OATMEAL CHOCOLATE CHIP COOKIES



Oatmeal Chocolate Chip Cookies image

These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.

Provided by Genevieve Ko

Categories     cookies and bars, dessert

Time 40m

Yield 2 to 3 dozen cookies

Number Of Ingredients 12

3/4 cup/100 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons/114 grams unsalted butter, softened
1/2 cup/94 grams packed brown sugar
1/4 cup/59 grams granulated sugar
1 large egg, at room temperature
2 tablespoons heavy cream or milk
2 teaspoons pure vanilla extract
1 1/4 cups/134 grams old-fashioned rolled oats
1 cup/189 grams semi-sweet chocolate chips
1/2 cup/63 grams chopped pecans or walnuts (optional)

Steps:

  • Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
  • Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
  • Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

ANYTIME CHOCOLATE CHIP AND OAT COOKIES



Anytime Chocolate Chip and Oat Cookies image

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     snack     Cookies     Chocolate     Dark Chocolate     Oat     Nut     Pecan     Walnut     Coconut     Seed     Egg     Bake     Freezer Food     Freeze/Chill     Back to School     Vegetarian     Soy Free     Peanut Free     Kid-Friendly

Yield Makes about 22

Number Of Ingredients 13

½ cup chopped pecans or walnuts
½ cup raw seeds (such as pumpkin, sunflower, sesame, flaxseed, and/or hemp)
¼ cup unsweetened coconut flakes
1 cup (125 g) all-purpose flour
⅔ cup (42 g) whole grain flour (such as buckwheat, spelt, or rye)
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1¼ tsp. baking soda
1½ cups (packed; 300 g) light brown sugar
1 cup (2 sticks) unsalted butter, melted, slightly cooled
2 large eggs, room temperature
1 Tbsp. vanilla extract
8 oz. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves)
1 cup old-fashioned oats

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6-8 minutes. Transfer to a plate and let cool.
  • Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
  • Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
  • Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it's okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2-3 hours. (If you can't wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
  • If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16-20 minutes. Let cool on baking sheet.
  • Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

CHOCOLATE CHIP OATMEAL COOKIES



Chocolate Chip Oatmeal Cookies image

Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! -Diane Neth, Menno, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped nuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Use room temperature butter and eggs. This will help the cookies spread and bake more evenly.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Use a cookie scoop to ensure that the cookies are all the same size and shape. This will help them bake evenly.
  • Bake the cookies until they are just set around the edges. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely on a wire rack before storing them.

Conclusion:

These Oatmeal Chocolate Chip Cookies are the perfect treat for any occasion. They are soft and chewy, with a delicious combination of oats, chocolate chips, and spices. Plus, they are easy to make and can be customized to your liking. So next time you are looking for a delicious and satisfying snack, give these cookies a try!

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