Super Hershey Bar Cookies
Chewy, chocolatey cookies packed with oatmeal, Hershey bars, and chocolate chips, perfect for chocolate lovers and satisfying a sweet tooth with rich flavors and texture.
Ingredients
Instructions
- Cream sugar and margarine together.
- Gradually add flour and vanilla, mixing well.
- Add eggs and finely blended oatmeal, salt, baking powder, and baking soda; mix thoroughly.
- Melt chocolate chips and Hershey bars, then add pecans.
- Mix the melted mixture into the batter with your hands until stiff.
- Form small balls about 2 inches apart on a cookie sheet.
- Bake at 350°F for 7 minutes.
- Let cookies cool, then remove from the cookie sheet.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you prefer a crunchier texture, add chopped nuts like walnuts or pecans to the dough. To save time, you can use store-bought oat flour instead of blending oatmeal. Make sure not to overbake; cookies will continue to firm up after cooling. This recipe is a great way to use leftover chocolate from Phyllis' O'Henry Bars.
Serving Suggestions
Serve these cookies warm with a glass of milk or alongside a scoop of vanilla ice cream for a decadent treat. They pair beautifully with Pomegranate Salad for a refreshing contrast. For an extra indulgence, drizzle chocolate sauce over the cooled cookies or enjoy them with a cup of coffee or tea. These cookies also make delightful gifts when packaged in a decorative box.
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, then transfer to a freezer bag for up to three months. To reheat, place the cookies in a preheated oven at 350°F for 5 minutes to restore their freshness and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Super Hershey Bar Cookies contains roughly 2192 calories, with 36g protein, 184g carbohydrates, and 144g fat. It is an excellent source of dietary fiber (77% of the Daily Value), protein (71% of the Daily Value), and calcium (59% of the Daily Value), and a good source of 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 use gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking. Ensure the blend contains xanthan gum or another binding agent for the best texture. Adjust the amount of liquid in the recipe as needed, since some gluten-free flours absorb moisture differently.
What can I use instead of chocolate chips?
If you don't have chocolate chips on hand, you can chop up a chocolate bar or use cocoa nibs for a slightly different texture. White chocolate chips or butterscotch chips can also be delicious alternatives. Just ensure the total weight remains the same for balance in the recipe.
How can I make these cookies softer?
To achieve softer cookies, slightly underbake them by a minute or two. You can also add an extra egg yolk or a tablespoon of milk to the dough to increase moisture. Storing cookies in an airtight container with a slice of bread can also help maintain their softness over time.
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).