Chocoholic'S Cookie
Indulge in these rich, chocolatey oatmeal cookies packed with milk chocolate chips, grated Hershey bar, and a hint of vanilla—perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Sift oatmeal to a fine powder and set aside.
- Cream together margarine, sugar, and brown sugar; add eggs and vanilla.
- In a separate bowl, mix flour, salt, baking soda, baking powder, and sifted oatmeal.
- Add dry ingredients to the creamed mixture and blend well.
- Stir in chocolate chips, grated Hershey bar, and pecans.
- Roll the dough into balls and place 2 inches apart on a cookie sheet.
- Bake at 375°F (190°C) for 10 to 12 minutes until golden.
Tips & Substitutions
For a chewier cookie, slightly underbake them and let them cool on the sheet for a few minutes before transferring. If you don't have margarine, unsalted butter can be a great substitute. You can also incorporate nuts like walnuts or pecans for added texture. For a fun twist, try using dark chocolate chips instead of milk chocolate. This recipe is perfect for chocolate lovers, so adjust the sweetness according to your taste.
Serving Suggestions
These cookies are delicious on their own, but they can also be paired with a glass of milk or a scoop of vanilla ice cream for an indulgent treat. For a special occasion, serve them alongside Marla'S Lemon Bars for a delightful dessert spread. They can also be a great addition to a dessert table at gatherings or holidays, such as a Mother's Day brunch.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the baked cookies in a single layer and then transfer to a freezer-safe bag. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for a few minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Chocoholic'S Cookie contains roughly 299 calories, with 4g protein, 33g carbohydrates, and 16g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 534mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour instead of plain flour?
Yes, you can substitute gluten-free flour for the plain flour in this recipe. Just ensure that you use a 1:1 gluten-free flour blend that includes xanthan gum to help with the texture. The cookies may have a slightly different texture but should still be delicious.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a mashed banana for each egg. This will add moisture and help bind the ingredients together, making it suitable for vegan diets.
Can I add other mix-ins to the cookie dough?
Absolutely! Feel free to customize your cookie dough by adding other mix-ins like chopped nuts, dried fruits, or different types of chocolate. This flexibility allows you to create a unique cookie tailored to your preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).