Nestle's Old Fashioned Chocolate Chip Oatmeal Cookies Recipe

Name: Nestle's Old Fashioned Chocolate Chip Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tsp. baking soda; 1 tsp. salt; 1 stick butter; margarine, softened; 1/2 cup shortening, softened; 1 cup granulated sugar; 1 cup light brown sugar, packed; 2 tsp. vanilla extract; 2 eggs; 2 cups semi-sweet chocolate chips; 1 cup quick oats

Servings: persons

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 stick butter
margarine, softened
1/2 cup shortening, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp. vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
1 cup quick oats

1
Combine flour, baking soda and salt in small bowl.
2
Beat butter, shortening, granulated sugar, brown sugar and vanilla ln large mixer bowl until creamy.
3
Add eggs one at a time, beating well after each addition.
4
Gradually beat in flour mixture.
5
Stir in morsels and oats.
6
Drop by rounded tablespoon onto ungreased baking sheets.
7
Bake in preheated 350F over for 8 to 11 minutes or untl golden brown.
8
Let stand for 2 minutes; remove to wire racks to cool completely.

1454

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tsp. baking soda, 1 tsp. salt, 1 stick butter, and more.

Yes, Nestle's Old Fashioned 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.

Nestle's Old Fashioned Chocolate Chip Oatmeal Cookies

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