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Oatmeal Chocolate Chip Cookies

Ingredients

  • 3/4 cup (175 mL) butter
  • 3/4 cup (175 mL) packed brown sugar
  • 1/2 cup (125 mL) granulated sugar
  • 1 egg
  • 2 tbsp (30 mL) water
  • 2 tsp (10 mL) vanilla extract
  • 3/4 cup (175 mL) Robin Hood Original All Purpose Flour
  • 3/4 tsp (3 mL) baking soda
  • 2 - 1/2 cups (625 mL) Robin Hood Oats
  • 1 - 1/2 cups (375 mL) semi-sweet chocolate chips

Directions

Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.

Cream first 6 ingredients together in large mixing bowl on medium speed of electric mixer until light and creamy. Add flour and baking soda and beat on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto prepared baking sheets.
Bake in preheated oven for 12 to 15 minutes, or until light golden. Don’t overbake. Let cool 5 minutes and remove to wire cooling racks.

Tips
Replace chips with raisins. Underbake for a chewy cookie. Bake longer for crisp ones.

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Related Recipes

Oatmeal Chocolate Chip Cookies

Ingredients

  • 3/4 cup (175 mL) butter
  • 3/4 cup (175 mL) packed brown sugar
  • 1/2 cup (125 mL) granulated sugar
  • 1 egg
  • 2 tbsp (30 mL) water
  • 2 tsp (10 mL) vanilla extract
  • 3/4 cup (175 mL) Robin Hood Original All Purpose Flour
  • 3/4 tsp (3 mL) baking soda
  • 2 - 1/2 cups (625 mL) Robin Hood Oats
  • 1 - 1/2 cups (375 mL) semi-sweet chocolate chips

Directions

Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.

Cream first 6 ingredients together in large mixing bowl on medium speed of electric mixer until light and creamy. Add flour and baking soda and beat on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto prepared baking sheets.
Bake in preheated oven for 12 to 15 minutes, or until light golden. Don’t overbake. Let cool 5 minutes and remove to wire cooling racks.

Tips
Replace chips with raisins. Underbake for a chewy cookie. Bake longer for crisp ones.