Oatmeal chocolate cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 231) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: No-churn ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nikki_ml27zt on March 20, 2026

    Very good cookie but agree with others the 85g is a BIG cookie. Made one batch at 85g, one at 75g, and one at 50g. Even the 50g are big and produce the ridges from pan banging. Will likely make again when craving a thin, crisp cookie.

  • sosayi on September 11, 2024

    I feel that these went from looking completely undercooked to being chewy, crisp and caramelized (admittedly in a good way) very, very quickly, so just be careful. Solid oatmeal chocolate chip cookie, but not sure if they'd become a go-to recipe.

  • senzler on March 26, 2022

    I made these but without chocolate and with dates. Cookies were way too big. Reduced to 30 grams. Good

  • sdeathe on February 15, 2021

    Reduced size from 85 g dough per cookie to 50 g; they were still big. These are good, but not remarkable in any way. Banged the pan to produce flat cookie; no ridges because of the reduced size.

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