My Mom's Chocolate Chip Oatmeal Cookies – a delicious recipe with butter, brown sugar, egg, baking soda, oats, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Mix the butter/margarine and brown sugar together.
3
Add baking soda and 1 egg, and beat until combined.
4
Mix in the oats and chocolate chips (and coconut, if using).
5
Add the flour gradually, until the dough sticks together pretty solidly.
6
You probably won't need to use all the flour.
7
If you do add too much, and it seems dry, add a second egg.
8
Use a spoon to scoop balls of dough onto ungreased baking sheets, spaced so there are 12-15 cookies per average-sized sheet.
9
Bake about 10 minutes, a few minutes longer if you like your cookies well-done, turning once.
10
Let them cool a little, then transfer to wire racks to finish cooling.
11
Or just eat them hot.
1382
kcal
Calories
78
g
Fat
154
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter (I usually use margarine) or 1 cup margarine (I usually use margarine), 1 cup brown sugar, 1 -2 egg, 2 teaspoons baking soda, and more.
Yes, My Mom's Chocolate Chip Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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