Heaven Cakes!

use the recipe on the oatmeal lid. the quaker. its the best and then just add the chips. its your choice what kind you use
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1 cup flour 1 cup old-fashioned or quick-cooking oats 1 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 cup (1 stick) margarine, softened 1/2 cup firmly packed brown sugar 1/2 cup SPLENDA® No Calorie Sweetener, Granular 1 egg 2 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee 1-1/2 tsp. vanilla 1/4 cup finely chopped PLANTERS Salted Almonds Make It
PREHEAT oven to 375°F. Mix flour, oats, baking soda and cinnamon; set aside.

BEAT margarine, brown sugar and SPLENDA Granular in large bowl with electric mixer on medium speed until light and fluffy. Add egg, coffee granules and vanilla; mix well. Gradually add flour mixture, mixing until well blended. Stir in almonds. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10 to 11 minutes or until lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.
SPLENDA is a trademark of McNeil Nutritionals, LLC. Kraft Kitchens Tips
How to Store CookiesAirtight plastic storage containers and resealable plastic bags will help keep cookies fresh longer. Metal tins are also good if the lids seal tightly. Let cookies cool completely before storing. Store crisp and soft cookies in separate containers or the crisp cookies will also become soft
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Use all real and the best ingredients you can get. Fresh spices and if you want chocolate, buy it by the bar and break it up for "chips." Honestly, Quaker Oats has the BEST recipe on their oatmeal container. You know, that round one? Good luck & Make sure to send me some!
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Hi I use Quaker Quik Oats for the cookies.
Make sure you use butter. Also I haven’t heard of unsweetened chips.
Use any chips you like. I like butterscotch in my oatmeal cookies.

Hope this helps

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i take mine out like 2 min before the recipe says to cause it leaves them gooey!!! i don’t know about the the chocolate thing!!
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I’ve never seen a recipe calling for unsweetened chocolate chips, but they use semi-sweet because there tends to be a lot of sugar in the cookie dough itself and the bitterness of the semisweet choclate hits your tongue differently so it adds an additional, different dimension of flavor. Really, you can use whatever chips you want.

Personally, I like putting butterscotch chips in my oatmeal cookies, it’s such an awesome flavor combination. If you want, seperate your dough and make just a couple of cookies with the butterscotch chips if you want to see how they come out, but I promise, they’re amazing.
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Use Quaker oats and the recipe for Oatmeal cookies is usually under the lid. Use Hershey’s milk chocolate- chocolate chips instead of semi-sweet if you want a sweeter more chocolate-y cookie. I like to add walnuts to mine but not everyone likes nuts or some people may have any allergy to tree nuts. Happy Baking. Enjoy those cookies!
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Use real butter instead of margarine, make sure butter is soft, not melted. Use the fresh ingredients. Don’t use old baking soda. I really like the semi-sweet chocolate chunks when I make oatmeal chocolate chip cookies.




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I use soft butter…and i use butterscotch morsels..they are to die for!!! try it in one or two cookies…
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Hershey’s also makes cinnamon chips. They’re soooo good in oatmeal cookies. The recipe for the oatmeal cookie is on the bag.

Also, if you like pumpkin, you can stir a little pumpkin pie filling into your cookie dough to make them taste like Fall.
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The recipe that used to be on the chipits package was amazing.

It is oatmeal chocolate chip and there is 1/4 teaspoon of cinnamon in them. You don’t know it’s cinnamon it just makes them addictive.

My tip for oatmeal cookies is coconut and cook them thin and crispy.
I don’t like the choc chips in them except for the ones with cinnamon.
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The coarser the cut of oats the better in cookies. If you get the "instant" kind, you’ll get an odd texture from them.Coarse oats, or traditional rolled oats don’t absorb as much moisture and have a much nicer texture once done.

The reason recipes often call for unsweetened or semi-sweet chocolate in cookies, is because the slight bitterness in those types helps the chocolate stand out from the sweet cookie. I have spent $$$ on milk chocolate chips only to find they are nearly indistinguishable from the cookie in some recipes. It was a total waste.

Other tips for good cookies:
- If you like round, chewy cookies, use shortening.
- If you like flatter, crisper cookies, use butter. (honestly though, for oatmeal cookies, nothing beats butter)
- Cream the butter/shortening – do’t melt it. Melting it will par-cook the oats and give you that odd chewiness I mentioned before.

Good luck!
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