Oatmeal Chocolate Chip Cookies II
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 sticks (12 oz / 340 g ) butter , softened to room temperature
- 1 box (16 oz / 450 g) brown sugar
- 1 cup white sugar
- ½ cup water
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 12 oz (340 g) semi-sweet chocolate chips
- 8 cups rolled oats
Directions
Cream butter and both kinds of sugar with an electric mixer until smooth.
Combine the water, eggs, and vanilla in a separate container.
Gradually beat the egg mixture into the butter mixture until smooth.
Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough .
Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.
Stir in additional oats until the dough is stiff and almost crumbly.
If desired, chill dough until ready to bake.
Scoop teaspoon-sized balls of dough and place on a greased or parchment -lined cookie sheet .
Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean.