Chocolate Chip Oatmeal Cookies By Aunt Lynn
Chewy, chocolate chip oatmeal cookies with a buttery flavor and hearty texture, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- In a large bowl, combine margarine, granulated sugar, brown sugar, vanilla, and eggs. Beat until creamy.
- Set aside.
- Mix self-rising flour and quick cooking oats together.
- Slowly add the flour and oats mixture to the egg mixture, beating well.
- Stir in the semi-sweet chocolate morsels.
- Put the dough in an airtight container and refrigerate.
- Drop rounded teaspoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F (175°C) for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute half of the oats with ground almonds for added texture. If you prefer a chewier cookie, reduce the baking time slightly. To enhance the chocolate flavor, try adding a tablespoon of cocoa powder to the flour mixture.
Serving Suggestions
These chocolate chip oatmeal cookies are delicious on their own but can also be served warm with a scoop of vanilla ice cream for an indulgent dessert. Pair them with a glass of milk or coffee for a delightful treat. They also make a great snack alongside Ants On A Log(A Healthy Snack) for a fun and balanced afternoon break.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer and then transfer them to a freezer bag for up to three months. To reheat, simply pop them in a microwave for a few seconds or warm in an oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Oatmeal Cookies By Aunt Lynn contains roughly 1573 calories, with 9g protein, 85g carbohydrates, and 123g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1061mg per serving (46% 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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to the flour to ensure the cookies rise properly.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) for a vegan option.
How can I make these cookies softer?
To achieve softer cookies, try chilling the dough less before baking and remove them from the oven while they're still slightly underbaked. They will continue to cook on the cookie sheet as they cool.
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).