-
48
Servings
-
Who doesn’t love an oatmeal cookie dipped in chocolate? Big Dipper Chocolate Oatmeal Cookies are a show-stopping treat even the kids will love. Add in raisins for a touch of sweetness and sprinkle chopped nuts on top for a bit of salty.
Ingredients
-
Cookies
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 1/2 pound (2 sticks) butter or margarine, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup raisins or semi-sweet chocolate chips (optional)
- 2 eggs
-
Glaze
- 2 cups (12 ounces) semi-sweet chocolate chips
- 3/4 cup chopped nuts
Cooking Instructions
- Heat oven to 350°F.
- In medium bowl, combine flour, baking soda, cinnamon and salt; mix well.
- In large bowl, beat butter and sugars with electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add flour mixture; mix well.
- Stir in oats and, if desired, raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack.
- Makes about 4 dozen.
- Cool completely.
- Melt chocolate chips according to package directions.
- Dip half of one cookie in chocolate; gently shake to remove excess.
- Sprinkle with chopped nuts.
- Place on waxed paper until set.
- Repeat with remaining cookies.
- If chocolate thickens, microwave at 15-second intervals until fluid.
- Store cookies with waxed paper between layers in tightly covered container.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
