Oatmeal Chocolate Chip Cookies – a delicious recipe with butter, brown sugar, eggs, vanilla, all-purpose, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a standing mixer with wire whisk cream the butter with the brown sugar and beat in the eggs and vanilla extract. Mix at least 5 minutes until light and fluffy. Combine baking soda, the flours and the salt in a small bowl. Add to butter/sugar mixture. Stir in the oats, the pecans, the chocolate chips, the dates and the raisins and combine the dough well. (You may want to switch to the paddle attachment for your mixer.) Drop rounded tablespoons of the dough onto greased baking sheets and with a flat-bottomed glass dipped in cold water flatten them slightly. Bake the cookies in batches in the middle of a preheated 375u00b0F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool.
1520
kcal
Calories
89
g
Fat
159
g
Carbs
28
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 sticks unsalted butter, softened, 1 cup firmly packed brown sugar, 2 large eggs, 1 tablespoon vanilla extract, and more.
Yes, Oatmeal Chocolate Chip 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
