Lazarus Chocolate Chip Cookies
Indulge in these rich chocolate chip cookies featuring oats, chocolate chunks, and a hint of vanilla, perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cream together the oleo and sugars until well blended.
- Add eggs and vanilla, and mix thoroughly.
- In a separate bowl, combine flour, powdered oats, salt, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Stir in chocolate chips, melted Hershey bar, and pecans.
- Drop golf ball-sized spoonfuls of dough onto an ungreased cookie sheet, spacing them 2 inches apart.
- Bake for 8 minutes. Cookies will look underdone but will set as they cool.
Tips & Substitutions
For a chewier texture, consider refrigerating the dough for at least 30 minutes before baking. If you don't have oleo, unsalted butter can be a suitable substitute. You can also use quick oats instead of powdered oats for a heartier cookie. Adjust the chocolate chips according to your preference – dark chocolate or even white chocolate can add a delightful twist.
Serving Suggestions
These Lazarus Chocolate Chip Cookies are perfect on their own or served with a glass of cold milk. For an indulgent treat, pair them with a scoop of vanilla ice cream. They also complement a light meal like Rosie'S Caesar Salad, creating a balanced menu that satisfies both sweet and savory cravings. Enjoy them at parties or as an after-school snack for kids.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer bag, where they'll keep for up to three months. To reheat, pop them in a microwave for a few seconds or warm in a 350°F (175°C) oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lazarus Chocolate Chip Cookies contains roughly 199 calories, with 4g protein, 28g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 650mg per serving (28% 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 whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour, but it may change the texture slightly, making the cookies denser. It's best to start with half whole wheat and half all-purpose flour to find the right balance.
What can I use instead of eggs for a vegan version?
For a vegan alternative, you can use flaxseed meal or chia seeds mixed with water as a binding agent. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it becomes gelatinous.
How do I know when the cookies are done baking?
The cookies will look slightly underdone when you take them out of the oven. They should be set around the edges but soft in the center. They will continue to firm up as they cool on the baking sheet.
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).