Nutritional Info

Nutrition Facts

Serving Size 1 (73g)

Calories 212
Calories from Fat 62 (29%)
Amount Per Serving %DIV
Total Fat 6.9g 11%
Saturated Fat 4.2g 21%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 4.5mg 2%
Sodium 326.8mg 14%
Potassium 109.4mg 2%
Total Carbohydrate 35.8g 12%
Dietary Fiber 2.3g 9%
Sugars 17.8g
Protein 3.7g 7%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Nearly 6 inches across and chewy with oatmeal, these over sized cookies always bring in the dough at bake sales. For variety, you can use butterscotch chips instead of chocolate ones.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  all purpose flour
2 Teaspoon(t)  baking soda
1 Teaspoon(t)  salt
1 Cup(c)  butter, at room temperature
1 1/2 Cup(c)  brown sugar, firmly packed
2   eggs
1 Teaspoon(t)  vanilla
2 1/3 Cup(c)  quick cooking rolled oats
12 Ounce(oz)  semisweet chocolate chips
1 1/2 Cup(c)  nuts, chopped
1/4 Cup(c)  granulated sugar


In a small bowl, mix flour, baking soda and salt. Set aside. In a large bowl, beat butter and brown sugar with an electric mixer or a heavy spoon until creamy. Beat in eggs and vanilla. Gradually add flour mixture, beating until well blended. Stir in oats, chocolate chips, and nuts. Spoon 1/2 cup portions of dough onto greased baking sheets, spacing cookies 6 inches apart and 2 1/2 inches from edges of sheets. Grease bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2 inch circle. If necessary, press cookies lightly with your fingers to give them an even thickness. Bake cookies in a 350 degree F oven until edges are lightly browned, about 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer to racks to cool completely. Store airtight.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.