Oatmeal-Chip Cookies

Bake this delicious oatmeal, almonds and chocolate cookies – perfect dessert to treat a crowd. MORE+ LESS-

By Pillsbury Kitchens

October 9, 2017

Bake-Off® Contest 09, 1957

Bettye Stark

Milwaukee, Wisconsin

Ingredients

cup granulated sugar

cup packed brown sugar

1/2

cup butter or margarine, softened

1/2

cup shortening

eggs

cups Pillsbury BEST® all-purpose flour

teaspoon baking soda

teaspoon salt

1 1/2

cups quick-cooking oats

cup chopped almonds

cup semisweet chocolate chips (6 oz)

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1

Heat oven to 375°F. In large bowl, beat sugars, butter and shortening with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in eggs. On low speed, beat in flour, baking soda and salt until well blended. Stir in oats, almonds and chocolate chips.
2

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
3

Bake 9 to 11 minutes or until light golden brown. Immediately remove from cookie sheets.

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

These hearty oatmeal chocolate chip cookies are made completely from scratch but are worth the effort. To ensure that your hard work pays off, we have a few pointers that you should keep in mind. Oatmeal cookies are drop cookies, which means that the dough is spooned directly from the mixing bowl onto the cookie sheet. If you don’t have a cookie scoop, use a tablespoon to scoop up dough and drop it on the cookie sheet. Using a measuring spoon helps to make sure that all of the cookies are uniformly sized. If you’re hoping to bake giant cookies, try using an ice cream scoop. Making cookies is easy—making perfect cookies requires a bit more effort! But once you know the tips and tricks to making cookies from scratch, you’ll be whipping up a fresh batch on the regular!