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Chocolate Chip Oatmeal Cookies for a Crowd recipe

Chocolate Chip Oatmeal Cookies for a Crowd recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

A recipe for melt-in-the-mouth, low-fat oatmeal chocolate chip cookies. These make small cookies that are perfect for cake sales, lunchboxes and for filling the biscuit tin at work.

58 people made this

IngredientsServes: 100

  • 110g margarine
  • 1 tablespoon water
  • 100g caster sugar
  • 220g dark brown soft sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 egg whites
  • 220g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 40g porridge oats
  • 70g plain chocolate, chopped

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Preheat oven to 180 C / Gas 4. Grease baking trays.
  2. In a large bowl, cream together the margarine, water, caster sugar and dark brown soft sugar until smooth. Beat in the egg whites and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture. Blend in the oats and chopped chocolate. Drop dough by half-teaspoonfuls onto the prepared trays.
  3. Bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. Remove from baking trays to cool on wire racks. Cool at least 10 minutes before eating.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (41)

Really easy to make and yummy!-25 Jun 2012

They are really nice, my scales were a little off for the first few measurements so I'm guessing they didn't come out quite as thick as they should have but great recipe.-30 Oct 2013

by Cookies

Very good, although like almost everything I make, I modified the recipe a bit. Instead of using the egg whites I used one whole egg, I increased the oatmeal and reduced the flour a bit. I also added more chocolate chips. I got almost 3 dozen cookies using heaping teaspoons full. It's kind of a flat cookie. It's also a crispy on the outside, chewy on the inside cookie. THX-27 Feb 2008

Recipe: Food Processor Chocolate Chip-Oatmeal Cookies and Giveaway!

Cookies are a treat I indulge in on a weekly basis, in moderation, of course. Chocolate chip, peanut butter, double chocolate, and sugar cookies are a few of my favorites. Recently I received a review copy of the Weight Watchers One Pot Cookbook and was excited to spot a one-bowl recipe for these mini cookies made with chocolate chips, oats, coconut, and a modest amount of butter. I use dark chocolate chips in place of traditional semi-sweet. (The dark chocolate has a bolder flavor and contains 2 fewer grams of added sugar and 1 gram of naturally occurring fiber per tablespoon.) If you’re not feeding a crowd, I highly recommend freezing at least half of the batch in an airtight container so you don’t feel obligated to eat them all within days. Plus, what’s better when you’re “jonesing” for sweets than to discover a batch of freezer-fresh cookies? Just microwave the little gems until warm and don’t forget the milk.

Cookbook Giveaway!

Wiley, the publisher, generously provided me with two copies of the Weight Watchers One Pot Cookbook to give away to my readers, one for email subscribers only, the other open to everyone. To enter, comment below and tell me the story behind your favorite cookie, by midnight (PST) April 20, 2012.

Food Processor Chocolate Chip-Oatmeal Cookies

1/2 cup (40 g) quick-cooking (not instant) oats (I used thick-cut oats)

1 cup (125 g) all-purpose flour (I prefer unbleached)

4 tablespoons (55 g) unsalted butter, cut into 4 pieces

3/4 cup (170 g) packed brown sugar

1 teaspoon vanilla extract

1/2 cup (87 g) semi-sweet chocolate chips, or substitute dark chocolate chips

1/4 cup (20 g) shredded unsweetened coconut

1. Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F (180°C, or gas mark 4). Spray 2 large baking sheets with nonstick spray.

2. Put oats in food processor and process until finely ground. Add flour, baking soda, and salt pulse until blended. Turn mixture out onto sheet of wax paper. Put butter and brown sugar in food processor process until blended well, scraping bowl down once. Add egg and vanilla process until creamy. Add flour mixture and pulse just until combined. Add chocolate chips and coconut pulse until mixed.

3. Drop dough by level tablespoons, about 2 (5 cm) inches apart, on prepared baking sheets, making total of 24 cookies.

4. Bake until cookies are lightly browned around edges, 12-15 minutes, rotating baking sheets after 6 minutes. Let cool on baking sheets set on wire racks 1 minute. With spatula, transfer cookies from sheets to racks and let them cool completely.

Makes 24 servings, 3 PointsPlus value per serving

Total Prep and Cook Time: 30 minutes

Nutrition Facts (per serving): 103 calories, 4 g total fat, 3 g saturated fat, 0 g trans fat, 14 mg cholesterol, 80 mg sodium, 15 g carbohydrate, 10 g sugar, 1 g fiber, 1 g protein, 9 mg calcium.

FYI: Shredded unsweetened coconut can be found in health food stores and some grocery stores. The shreds are finer than flaked sweetened coconut. I used sweetened coconut flakes since that was what I had in my pantry, and they worked perfectly.

Recipe ingredients and procedure re-printed with minor adaptations with permission from Weight Watchers One Pot Cookbook.

Big Batch Cookie Recipes

I&rsquove been making these Favorite Chocolate Chip Cookies for years. They&rsquore packed with two kinds of chocolate, oats, and nut, and they&rsquove always been a frequently requested treat among family and friends. They make such a big batch that they&rsquore one of my favorite cookie doughs to keep stocked in my freezer for those times when only a freshly baked cookie will do!

Cinnamon Pecan Puffs are essentially a meringue cookie with lots of nuts and a nice dose of cinnamon. They&rsquore a nostalgic favorite for me, as my mother and I used to make a big batch most every holiday season. I love that this recipe has a short list of ingredients that I usually have ready to use in my kitchen.

For being small, these Salted Double Chocolate Cookies pack a big flavor punch. They&rsquore made with two kinds of chocolate for rich, chocolatey flavor. And that little sprinkle of salt on top really makes them something special

When you see the yield of the recipe for Jacques Torres Chocolate Chip Cookies, you may argue its inclusion on this list. But these are HUGE cookies. You can easily share one of these with a friend or two. Plus, they&rsquore just so good that I&rsquoll tell you about them any chance I get.

If you want to skip the scooping, then these Cinnamon Sugar Cookie Squares are just the thing. They&rsquore made in a half sheet pan, so you get lots of bars for sharing. I usually cut them so that I get 60 bars, but you can make them even smaller for bite-size treats.

Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies are a wonderful twist on chocolate chip cookies. The oats add a nice chewiness, while the dried cherries add a tartness that goes so very well with the dark chocolate. I think you&rsquoll love this flavor combination!

Not only are these Strawberry Cream Cheese Cookies so, so good, but they&rsquore also quite eye-catching. That burst of red from the dried strawberries really makes these beauties stand out in a cookie crowd.

For something a little different, these Chocolate Chip Pecan Cookie Bites are baked in mini muffin pans. They&rsquore loaded with mini chocolate chips and nuts for plenty of flavor. They&rsquore an easy way to change up your chocolate chip cookie game!

Hummingbird Oatmeal Cookies are the cookie version of the classic Hummingbird Cake. With all those great flavors &ndash bananas, pineapple, nuts, cream cheese &ndash packed into a cookie, I think you&rsquoll find these little guys tough to resist!

Coconut-Salted Caramel Thumbprint Cookies are sweet and salty deliciousness. And the combination of coconut and salted caramel is just fantastic. Be prepared to see this big batch disappear quickly!

These adorable Mini Chocolate Chip Cookies are bite-size versions of everyone&rsquos favorite cookie. This recipe makes so, so many cookies that it&rsquos a great choice for serving a crowd or for homemade gifts.

Triple Chocolate Pecan Cookies have long been a favorite for me. I love those big chunks of THREE different kinds of chocolate and the pecan halves on top! These are significant cookies, my friends.

Hazelnut Crescent Cookies are much like the cookies we know by so many different names &ndash Mexican Wedding Cookies, Sand Tarts, Russian Tea Cakes, and many more. With a short list of ingredients, they&rsquore a very simple cookie that somehow is better than the sum of its parts.

Brown Sugar Crinkles also focus on simplicity with their focus on the flavor of brown sugar. There&rsquos a nutty element, too, which you can leave out if you like. Either way, I think you&rsquoll find these to be a big crowd-pleaser.

Oatmeal Peanut Butter Chocolate Chip Cookies are among my all-time favorite cookies in most any category. They&rsquore chocolate chip cookies, peanut butter cookies, and oatmeal cookies all rolled into one. I like to say they&rsquore the cookie of choice for the indecisive!

I hope these big batch cookie recipes have inspired you to make lots and lots of cookies! These are some of the most share-worthy, crowd-pleasing cookies you&rsquoll ever make. And remember that even if you don&rsquot need a big batch right now, SO many cookie doughs will freeze beautifully for freshly baked, homemade cookies whenever you get a craving!

The BEST oatmeal chocolate chip cookies

Do you have a favorite kind of cookie? Maybe you love a good ginger cookie, or the good ol' chocolate chip cookie? Or perhaps you like it a bit fancier with a meringue or macaroon. All good choices. And all cookies have their own "thing" that makes them unique and special. And we won't judge you based on your preference. But these are possibly the best oatmeal chocolate chip cookies, so we thought you should know.

You see, I am a lover of old-fashioned oatmeal cookies. Especially, especially the version with chocolate chips. My all-time favorite! I realized that I had yet to put up my recipe for my Best Oatmeal Chocolate Chip cookies for you all to try for yourself. I apologize. Today I give you my bestest cookie recipe (in my opinion). the Oatmeal Chocolate Chip Cookie.

To be truthful, this is also the very best cookie dough. There are many times this cookie doesn't happen because the dough is consumed before baking.

Disclaimer: you should not eat raw cookie dough. (Do what we say. not what we do! Raw eggs are just unwise. you can substitute milk for the eggs if you plan on eating it as dough. This is the wise thing to do!)

Great Grandma's Oatmeal Chocolate Chip Cookies

"These classic old-fashioned Oatmeal Chocolate Chip Cookies are a family recipe that has been passed down for generations. Made with just a few pantry staples, you can whip up a batch of the easy, homemade treats whenever a craving strikes -- and then share them with your loved ones! They're not soft and chewy, but instead are thick, firm, and perfectly buttery. They actually taste more like a chocolate chip cookie than an traditional oatmeal cookie -- and we're totally on board with that! They're like a perfect cross between a shortbread cookie, a chocolate chip cookie, and an old-fashioned oatmeal cookie. The best of all worlds, I suppose!"

Notes Wrapped tightly, these cookies freeze very well after they are baked!

Serving a larger crowd? My great grandmother usually doubled the recipe!

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Not your typical oatmeal cookie. Great Grandma's Oatmeal Chocolate Chip Cookies are so much more. They're buttery, chocolate chippey, crunchy, oatmealy, perfection. The recipe is so simple, made with ingredients you probably have on hand. These cookies will satisfy your cookie craving. Get a big glass of milk ready and be prepared to enjoy this wonderful sweet treat, courtesy of Great Grandma.

Oatmeal chocolate chip cookies are one of my favorites. This recipe looks amazing!

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White chocolate chip and cherry oatmeal cookies

Pretty much my all-time favorite cookie! Oats, white chocolate chips, dried cherries, and a drizzle of white chocolate to top if off, if you’re feeling a little fancy. THE BEST. Easy to make, no dough chilling required, and the recipe easily feeds a crowd!

This recipe was originally published in April of 2018, but I just updated it with fresh photos!

First off, I have to thank my Mother-In-Law for this recipe! Funny enough, I knew of her homemade cookies in college before Grant and I were even dating!

Grant and I lived in the same dorm when we were sophomores at Drake and he often had cookies from home to share – including these. We were all drooling over how good these cookies were and he said, “My mom makes the best cookies!” She absolutely does!

Of course, I am a stinker and can never be given a recipe without making some of my own tweaks to it. I only changed two things here – I added the dried cherries and the drizzle of white chocolate

I couldn’t help myself, I had about 3/4 of a bag of dried cherries left in the pantry from when I made this AMAZING homemade chocolate bark a ways back. Those cherries were begging to be given some love! I am pleased to report that these cherries were quite satisfied with my decision to add them to these cookies – as were our bellies after we ate the cookies! I’m also pleased to report that I’m done acting like my food can talk to me, heh.

Anyways – back to the cookies. This recipe does make quite a big batch (a little over 3 dozen cookies) so you can definitely cut the recipe in half. Another great option would be to freeze your cookie dough! I think I’ve talked about this before but it’s always a good idea to have an emergency stash of cookie dough in the freezer that you can pop into the oven at a moment’s notice.

To freeze this cookie dough – I recommend scooping or rolling the cookie dough into balls and freezing them on a cookie sheet. After they’re frozen, put the cookie dough balls into a ziploc bag and store in the freezer. I use this cookie dough scoop (affiliate link) for the job and it is honestly the best $5 dollars I have ever spent on a kitchen gadget!

I’ve never had cookie dough live long enough to test this but it’s commonly accepted that cookie dough can be kept in the freezer for up to three months! When you store your frozen cookie dough, label the ziploc bag with the type of cookie and the baking temperature and time so you don’t forget when you go back to bake them later.

I also love this silicone baking mat (affiliate link) (it was a gift from my mom – thanks mom!!). It helps cookies to spread evenly while baking and it makes clean-up a little easier too! Plus, it helps eliminate waste from continuing to buy cooking spray or parchment paper.

Voila – fresh baked cookies any time you want! I don’t know about you, but that sounds like pretty much the perfect life situation. A freezer full of white chocolate chip and cherry oatmeal cookies ready to be baked and eaten? Yes, please.

Did you make this recipe? Snap a photo and leave a comment!

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!

Best Bake Sale Cookies: Oatmeal Chocolate Chip

It’s a great time of year (spring… summer) to start thinking about having a fundraising bake sale for your child’s school, your church, your library, a charity group, etc. To have a successful fund-raiser, you will need a supply of awesome baked goods that are going to draw in a crowd and rake in the cash. These cookies are a universal favorite with just about everyone. They are dense and buttery and delicious!

The recipe comes from The Best Bake Sale Cookbook by Gretchen Holt-Witt (Copyright 2011, John Wiley & Sons). This is not a brand new cookbook, but it’s one I reach for again and again when I’m baking goodies! What I love most about this book: all of the author’s proceeds benefit a charity raising millions of dollars to help fund new pediatric cancer treatments. Here are my favorite “bake sale” recipes from the book: Classic Sugar Cookies, Prince Liam’s Peanut Butter Cookies, Cinnamon- Sugared Snickerdoodles, Classic Chewy Brownies, Blondies, Coconut Cupcakes with Seven-Minute Frosting, Paige’s Famous Banana Bread, Applesauce Bread and Morning Glory Muffins. I want to make them all, host a bake sale in my front yard and give all the proceeds to charity!

It’s important to make your bake sale treats as visually appealing as possible. I always dot extra chocolate chips on top of each rolled ball of dough before baking so they bake right into the top and plainly show that chips are plentiful in every cookie.

Packs of three to five cookies in a seasonal or festive bag with ribbons tend to sell very well. Presentation is key. You want your tables of baked goods to be well-organized and pretty… with signs indicating what is for sale with clear pricing. It’s also helpful to have a poster displayed sharing details on what the money raised will be used for. One more tip: have kids around your bake sale as they add fun and joy to the event!


This week we served a fairly small crowd of 410 with our “Diner Special” menu of meatloaf, mashed potatoes and gravy, a carrot/green bean/corn medley, salad, yeast rolls and an apple crisp with vanilla ice cream.

The apple crisp had 2 secret ingredients: a little rhubarb from a couple of Calvary members’ gardens, and Heath Toffee Bits for a little extra crunch in the topping.

Apple Toffee Crisp

40 servings per 12x20x2 pan. Make 13 times for 520 servings. We use full size disposable foil pans.

20 cups peeled and sliced Apples, either canned, frozen or fresh (We use frozen, peeled sliced apples from Sysco, 30#/case) Total for 13 pans is 260 cups, which is about equal to 4 30# cases.

(If you happen to have any fresh rhubarb, just throw in several cups in every pan)

If apples are frozen, bake apples first for 30 minutes at 350*. When thawed, add the sugar, flour and butter. For each pan, toss 20 cups of apples with 1 ½ cups sugar and ½ cup flour, coating apples evenly. Spread in bottom of greased baking pan. Dot with ¼# cut up butter.

Crumble topping over the apples. Bake at 350* for 45-50 minutes or until lightly browned and apples are tender. Serve warm with ice cream.

Oatmeal Topping

Ingredients are listed for 1 pan, followed by the total amount for 13 pans in parentheses

2 cups flour (26 cups flour)

1 tsp cinnamon (13 tsp cinnamon)

1 cup sugar (13 cups sugar)

16 oz toffee bits (13# toffee bits)

2 cups uncooked rolled oats (26 cups oats)

Melt ½# butter (Total 6 ½#) and add to oat mixture, mixing until crumbs are formed. Sprinkle crumb mixture over apples.

I’ve had a request to publish the Oatmeal Chocolate Chip Cookie recipe that we made 2 weeks ago. Once again, those delicious toffee bits!

Oatmeal Chocolate Chip Cookies

Makes 17 1/2 dozen cookies = 210 small cookies using purple disher, leveled off

10 cups oats (either old-fashioned or quick-cooking)

24 oz semisweet chocolate chips

Heat oven to 375* convection.

Cream sugars and butter/margarine. Add eggs and mix well, add vanilla.

In separate bowl, stir together baking powder, baking soda, salt and flour. Add to sugar mixture and mix well. Add rest of ingredients and mix well.

Drop by spoonfuls on ungreased cookie sheets. Bake for 6-7 minutes, just until slightly golden. Allow to cool slightly then remove to cooling rack.

These smiling faces remind us why we do this every week…


  • 3/4 cup (6 oz.) salted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (about 9 5/8 oz.) plus 2 Tbsp. all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 (12-oz.) pkg. semisweet chocolate chips
  • 1 cup chopped toasted pecans (optional)

Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.

Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.

Stir together flour, baking soda, and salt in a small bowl gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and pecans until just combined.

Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks let cool completely, about 15 minutes.

Brown Sugar Oatmeal Chocolate Chip Cookies

One of the first things I ever learned to bake was chocolate chip cookies. It&rsquos a great place to start for beginning bakers. And all these years later, I&rsquom still baking them. That crowd-pleasing favorite has long been a go-to for satisfying a sweet craving. And I&rsquom betting that many of you would say the same thing.

This version of the classic cookie is of the oatmeal variety. When I think about my favorite chocolate chip cookies, most of them have oats. They add a wonderful texture and give cookies that nice chewiness. Plus, they just seem more&hellip significant. Hearty. Irresistible.

The other main feature of these cookies is plenty of brown sugar with no granulated sugar in sight. Why brown sugar? Besides the flavor that it contributes, it also makes these cookies wonderfully soft. I am a complete fool for super soft cookies, so that&rsquos pretty much always my preference. If you go beyond the baking time range suggested, you&rsquoll get a crisper cookie.

These cookies won&rsquot spread much, so don&rsquot skip the step of flattening the dough a bit before baking. I often just grab a cookie spatula to do that job. A little flour or cooking spray on the spatula will help keep the dough from sticking. Another trick I learned when I made these cookies from Dorie Greenspan is to cover the bottom of a flat-bottomed glass or jar with plastic wrap.

For the chocolate chips, I used a mix of dark and milk chocolate chips for a little more interesting flavor. I like to use more dark chocolate than milk chocolate, or otherwise these can seem too sweet to me. But, of course, feel free to use whatever ratio you like to suit your taste preferences.

I&rsquove sampled many a chocolate chip cookie in my baking life, but I must say that these Brown Sugar Oatmeal Chocolate Chip Cookies are one of my favorites. I just adore everything about them, from how easy they are to make to their amazing flavor and texture. If you&rsquove got a cookie craving, I highly recommend you whip up a batch of these fantastic cookies.