Oatmeal Choco-Nut Cookies
Chewy oatmeal cookies loaded with milk chocolate chips and grated Hershey bar, perfect for satisfying sweet cravings and ideal for sharing with friends and family.
Ingredients
Instructions
- Cream together the butter and sugars until smooth and creamy.
- Add eggs one at a time, then mix in vanilla extract.
- Combine the dry ingredients: flour, blended oatmeal, salt, baking powder, and baking soda.
- Gradually add the dry mixture to the creamed mixture, mixing well.
- Stir in the milk chocolate chips, grated Hershey bar, and nuts.
- Roll the dough into balls and place them on a cookie sheet, spacing them 2 inches apart.
- Bake in a preheated oven at 375°F (190°C) for 6 minutes.
Tips & Substitutions
For a chewier texture, consider using quick oats instead of blended oatmeal. You can also substitute half of the butter with applesauce for a lighter version. If you're short on milk chocolate chips, try mixing in some dark chocolate chips or nuts for added flavor. Make sure to not overbake to keep the cookies soft. These cookies are perfect for gifting alongside Jane'S Peanut Brittle.
Serving Suggestions
Serve these cookies warm with a glass of milk or a scoop of vanilla ice cream for an indulgent treat. They pair wonderfully with a warm cup of coffee or tea. For a fun dessert platter, consider including them alongside Chocolate Chip Supreme Cookies or Creamy Potatoes And Peas for a delightful mix.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can refrigerate them. If you want to reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes or until warm. This will help restore their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Choco-Nut Cookies contains roughly 3183 calories, with 19g protein, 295g carbohydrates, and 187g fat. It is an excellent source of calcium (69% of the Daily Value), vitamin C (49% of the Daily Value), and potassium (40% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 freeze these cookies?
Yes, you can freeze the cookie dough before baking! Simply roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag or container. When you're ready to bake, just add a couple of minutes to the baking time.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look slightly underbaked. They will continue to set as they cool on the baking sheet. Avoid overbaking to ensure a chewy texture.
What can I use instead of eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Alternatively, you can use flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg, letting it sit until it forms a gel-like consistency.
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).