Tammy (Schen) Fields Oatmeal Chocolate Chip Cookies
Chewy, rich oatmeal chocolate chip cookies with a perfect balance of sweetness and texture, ideal for dessert or snack lovers seeking a comforting treat.
Ingredients
Instructions
- Mix oleo, brown sugar, white sugar, and eggs together until well combined.
- Add flour, baking powder, baking soda, and salt to the mixture and blend thoroughly.
- Stir in oatmeal until evenly distributed.
- Fold in chocolate chips.
- Drop teaspoon-sized portions of dough onto a cookie sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes or until lightly browned.
Tips & Substitutions
For a chewier cookie, consider using old-fashioned rolled oats instead of quick oats. If you want to reduce sugar, try substituting one cup of white sugar with unsweetened applesauce. To ensure even baking, use a Silpat or parchment paper on your baking sheets. For added flavor, you can mix in a teaspoon of vanilla extract. These cookies pair beautifully with 24 Salad for a delightful meal.
Serving Suggestions
These oatmeal chocolate chip cookies are perfect with a glass of cold milk or a warm cup of coffee. They can also be served alongside a light dessert, such as Whipped Jello Pudding(Heritage), for a balanced treat. For a fun twist, try sandwiching two cookies with your favorite ice cream for an indulgent dessert. They make great snacks for kids and adults alike.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread to the container. If you want to freeze them, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to three months. Reheat in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Tammy (Schen) Fields Oatmeal Chocolate Chip Cookies contains roughly 324 calories, with 7g protein, 49g carbohydrates, and 14g fat. It is a good source of protein (13% of the Daily Value), iron (11% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 665mg per serving (29% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser cookie. To balance this, consider adding a little extra liquid, such as milk, to the dough. Experimenting with different flour types can yield unique textures and flavors, so feel free to try it out.
How do I know when my cookies are done baking?
Cookies are generally done when they are lightly browned around the edges but still soft in the center. They will continue to cook slightly after being removed from the oven due to residual heat. If you're unsure, start checking them at the 8-minute mark, and remember that they will firm up as they cool.
Can I add nuts or other mix-ins to this recipe?
Absolutely! Feel free to add chopped nuts like walnuts or pecans for extra crunch. You can also incorporate dried fruits, such as raisins or cranberries, or even swap in different types of chocolate chips, like dark or white chocolate. Just be mindful of the overall consistency of the dough, and adjust flour if necessary.
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).