Soft Baked Oatmeal Sweets

 

Oatmeal Chocolate Chip Cookies

Video taken from the channel: Simply Home Cooked


 

BAKED OATMEAL BARS | Healthy, Easy Breakfast Idea!

Video taken from the channel: Becca Bristow


 

No Bake Oatmeal Fudge Bars

Video taken from the channel: How To Cook Smarter


 

Chocolate chip oatmeal bars

Video taken from the channel: Erren Hart


 

How to Make Oatmeal Cookie Bars

Video taken from the channel: Sugar Spun Run


 

Soft and Chewy Oatmeal Chocolate Chip Cookies/Easy Oatmeal chocolate chip cookie recipe

Video taken from the channel: Bincy Chris


 

Oatmeal Chocolate Chip Cookies

Video taken from the channel: Preppy Kitchen


1/4 cup melted coconut oil 3/4 cup almond butter 3 tablespoons ground flaxseed 1 medium ripe banana, mashed 1/4 cup honey 1 teaspoon baking powder 1/4 teaspoon salt 1 cup old fashioned oats, ground (certified gluten-free if necessary) 1/2 cup semisweet chocolate chips. In a large bowl, cream butter and sugar. Beat in egg and vanilla.

Add the flour and oats; mix well. Pour into a lightly greased 11x7-in. baking pan. Baked oatmeal bars with chocolate chips, peanut butter, and banana that are soft like bread and so delicious for breakfast or as a snack! Ingredients.

1 cup. This item: Nature Valley Soft-Baked Oatmeal Squares, Banana Bread and Dark Chocolate, 6 Bars, 1.24 oz (Pack of $28.72 ($0.48 / 1 Ounce) In Stock. Ships from and sold by Amazon.com.

Remove bowl from stand mixer and add in salt, baking soda, baking powder, flour, rolled oats, plus semi-sweet chocolate chips. Stir by hand to moisten all ingredients. Spread 1/2 mixture into the prepared baking pan. Pour milk chocolate chips on top of mixture. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C).

Grease an 8-inch square pan. Advertisement Step 2 Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, Step 3 Bake in the preheated oven.

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats.

Cook over low heat 2 to 3 minutes, or until ingredients are. Nutrition Bars. Berry Apple Crisp Soft Baked Bar 2.2oz 24 pack. Berry Apple Crisp Soft Baked Bar 1.3oz 6 pack. Birthday Cake Soft Baked Bar 2.2oz 24 pack.

Birthday Cake Soft Baked Bar 1.3oz 6 pack. Blueberry Lemon Soft Baked Bar 2.2oz 24 pack. Using a rubber spatula, add in the flour, baking soda, salt, cinnamon, and rolled oats, mixing until just combined.

Finally, fold in the chocolate chunks. Scrape the batter into the prepared pan. Bake for 24 to 30 minutes, or until the edges are firm and golden.

Preheat oven to 375°. Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, ground almonds, ginger, baking powder, salt and and “optional additions” you choose, mix well with wet ingredients.

Pour in almond milk and stir.

List of related literature:

After making several promising no­bake chocolate oatmeal bar recipes, we were sorely disappointed in the oatmeal’s raw flavor and dry, powdery texture.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Chop 1 small apple* and mix with a 6-ounce cup of nonfat (0%) vanilla Greek yogurt,* along with 1/4 cup dry raw or toasted rolled oats and 2 tablespoons unsalted raw or dry-roasted walnuts,* or layer the ingredients parfait-style.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Quick oats will work in this recipe, but the bars will be less chewy and flavorful.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Baked oatmeal recipes tend to be too mushy for me, but these bars are just right—soft, yet firm.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

For a chocolate granola, omit the cinnamon, add an additional ½ tsp salt, use only toasted almonds, and instead of dried fruit toss in ¾ cup/100 g chopped dark chocolate.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

In a large bowl, whisk together the ground oats, stevia, protein powder, pudding mix, cocoa, baking powder, and baking soda.

“State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet” by James O. Hill, Holly Wyatt, Christie Aschwanden
from State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet
by James O. Hill, Holly Wyatt, Christie Aschwanden
Rodale Books, 2013

CRISP IT UP Just as one might top a bowl of oatmeal with crunchy nuts or chewy, sweet raisins, we wanted a contrasting adornment on our muffins that featured crunch and a bit of sweetness.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

• Oat streusel: Combine A cup reserved cake mix or flour, V4 cup instant or quick-cooking oats, 4 cup packed light brown sugar, 4 tablespoons softened butter, and 2 teaspoon ground cinnamon in a medium mixing bowl.

“The Cake Mix Doctor” by Anne Byrn
from The Cake Mix Doctor
by Anne Byrn
Rodale, 2003

butter, oven In to sugar, a 350°F. separate and golden bowl, stir syrup together together the until flour, pale oats, and baking fluffy, soda, then and salt, then fold into the butter mixture, followed by the raisins and pine nuts or sunflower seeds.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

You’ll need to pack the ingredients firmly into the pan; otherwise, the bars will fall apart (but the crumbs are tasty—especially in yogurt or sprinkled on top of your morning bowl of cereal).

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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96 comments

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  • Made this cookies, used plant butter. I had to freeze the dough for about 30 minutes before baking, and it came out AH-MAZING!!!! Thanks so much for sharing.

  • Your recipe sound easy to make them. I will attempt next time. I just new cooking �� try find easy recipe �� thank you so much for share your video…Loveeeeee

  • I made this for my parents and they loved it ❤️ thanks for the recipe, about to make cinnamon rolls with my sister hopefully it turns out good ��

  • just tried it, and wowwww. It tastes amazing. It’s chocolaty and I can taste a little bit of the salt (i only put the salt inside the dough). Next time I will try to reduce the amount of the sugar, for me personally it’s too sweet (because my choco chips is the milk choco already)

  • I’ve been binge watching your mouth-watering videos and I just love your style and content. So you’ve got a new sub here. Keep up the amazing work! Greetings from Montréal. ������

  • We know who farmer is don’t we they are the Communist America ride along with the Democratic Party and you know what they are to take them out and shoot them Anatomy not me that would be what they should do or fire mall and take every red Penny of they don’t care about life so you know what whole lot of changes so I’ll be glad when I hear it because there are no damn good they never were they’re fraud murderers anyway have a good one thank you bye

  • I followed this recipe twice and idk if I creamed the butter too much in the KitchenAid mixer. It tastes great though! I just didn’t get to set them in balls because it was so sticky… But again, it still tasted sooo good! My husband loves it!

  • can you advise how many calories are in these are I’m getting over 400 a square based on 10 squares per batch?

    *Edit these actually made 30 smaller squares as my pan was bigger so it’s now down to 138 a square:-)

  • Hi John, I made these yesterday and OMG they were A-mazing!!!!! Exactly as you described. Loved the texture and very delicious. I will definitely be trying some of your other recipes. Great videos. Love your personality. ����

  • I’ve prepared these eheh. I used 99% dark chocolate and sadly no vanilla cuz I didn’t have any. Now it’s in the fridge. Can’t waiting ahaha

  • Thank you so much. Your recipes are inspirational! As someone with Leaky Gut…a side effect of ME/CFS… i have real trouble with Wheat products because they have changed the genetic make up of wheat for some inane reason! But I can eat oats no problem. Would never have thought of making my own flour. I must buy a Food Processor asap. Thank you again for your great ideas and easy to watch videos. Good work.

  • You’re awesome, and you have amazing ideas! I am sharing your channel and much as possible! Thanks for such tasty recipes! Finally, someone who cooks like me, versus me making a handful of substitutions to make things healthy and tasty.

  • I’ve been looking for a good baked oatmeal recipe, thank you! Can’t wait to make them. Love the new setup btw it’s so cozy looking!

  • Thank you for sharing this recipe. I love oatmeal, but I need new ideas to process it more than just to be a regular bowl of oatmeal “porridge”. This is cool!

  • I’m trying to make this cookie, but why my batter it’s runny and not firm like yours? I cut the brown sugar until it’s 100 gr cz I’m on diet. It’s that the problem? I hope refrigerator will solve this problem ��

  • Thank you for this wonderful recipe! They were so very good! I will be adding this “cookie wonder” to our family cookbook…we have several of yours in our book. Thank you again!

  • Load of thanks for all your healthy n yummylicious recipes. Keep posting. I tried your apple and oatmeal muffins. Wonderful. Your recipes r easy to follow n also always comes with a written recipe too. ❤️

  • These look great! I’m not a chocolate fan, do you think they would work without? Or something I can sub the chocolate chips out for??

  • 1 cup flour
    1/2 teaspoon baking powder
    Whisk it

    1 half cup of butter
    1/2 teaspoon salt
    1/3 sugar
    2/3 brown sugar
    Mix
    1 egg
    2 teaspoon vanilla
    Room temp
    Add flour
    1/2 oats
    1 cup of chocolate chips
    375 for 8-10min

  • Went and made me some of these. Only replaced eggs with applesauce. Which I love much better. Added PB this time. And used Hershy Bar for the chocolate. Yea, I’m bad…�������� Coconut sugar instead of Brown sugar. Actually the applesauce makes them. Yummy, chewy and soft. ��

  • I followed thr recipe to the T but the cookies turned out too sweet, and by no means are they done baking for 10 mins! I had to bake them for 25 mins. Very disappointed with the proportions shared.

  • The simplest oatmeal cake of all time: https://www.youtube.com/watch?v=DXM6B4vtY4c
    If you enjoyed the video, don’t forget to Subscribe and hit that Like button!!! Thank you all for your support!!! ��

  • hi, can I use almond flour or coconut flour? also I only have brown sugar in my pantry can I leave the refine white sugar out? thanks

  • It looks like you are using only 1/2 cup of butter in the video but you mentioned 1 cup in written recipe. What is the accurate measurement?

  • Hi there! I’ve been making choco oatmeal cookies using your recipe for around 5 times now and they never fail �� thank u!!
    i was just wondering if after i shape them, can I put them in the freezer to store for ready to bake cookies?

  • Hi,

    Can I check how to keep the cookies crunchy for days. Here is Singapore the weather is hot and humid. So within 2 days the crunchy of the cookies is gone.

  • LORDDDDDDDDD HAVE MERCY!!!! That beginning was making me alllllll �������������� I’ll take one…. or three please!!! ����‍♀️ As always honey. YUMMMM!!! ☺️��

  • i made this cookies yesterday for my granny and she couldn’t stop asking for more����but then i saw this video https://miniurl.pw/Iq3Y on youtube absolutely the best also

  • I just made these and they were delicious! I halved the recipe and used chopped dried cranberries instead of raisins. Also for the people saying there’s too much sugar, its honey which is a natural sugar and peanut butter (the natural kind) has only peanuts so the sugar content is actually a perfectly fine amount and type.

  • The honey quantity that goes into the oatmeal bars isn’t really healthy. That is sugar to the body.. Neither is the yoghurt + heavy cream combination. But the rest of the recipe is fabulous, genius idea.

  • For so long that I have a desire to bake cookies. Thank you for the shared recipe ‘coz it’s my first time to do it and you really inspire me for a delicious and easy healthy successful snack and breakfast. My husband and I loved it. ����
    God bless you more and your channel!��

  • I baked these and followed the recipe in grams and found them too sweet. I would decrease the sugar a little bit if you don’t want them as sweet

  • My younger brother and I made this right away while watching the video! Looks yum! We haven’t started baking it right after we made the dough. Is it okay if we leave it to chill in the fridge for a while before baking?

  • Hi’
    Many days after I saw. I’m so happy. I hope you are good. and cookies looking very delicious. And know your presentation and voice a global gifted from ALLAH ‘

  • Thank you! I made a verrry loose version of these just now and they were scrumptious. I added about a tablespoon of coconut oil, didn’t quite have 1/4 cup of PB, used honey instead, added salt, and because the batter was a little too sweet, I added another couple handfuls of oats and a splash of water. I also didn’t have milk so I used a scoop of leftover coconut cream from the can, plus water. That’s usually what’s in those funky “coconut milks” in the cartons, right? �� Wonderful!

  • Hi! I made oatmeal chocolate chip cookies using your recipe and it turned out great. Thank you so much!! It’s actually my first time baking cookies and I’m so happy with the results, it’s crisp on the outside and soft at the middle. Thanks again ��

  • Hello Ma’am I would like to ask, can I multiply the recipe? Will it work if I double the ingredients, would it work the same? Thank you again for another beautiful recipe!��

  • I’m planning on trying this recipe, but I was wondering would it be okay if I use salted butter sticks and just not add salt? Or should I still add salt?

  • This looks sooo nice and yummy! Definetely gonna try to make some of those! Thank you so much for this recipe and for your diligence!

  • Okay so I’ve made his chewy chocolate chip cookies, and OMFG sis let me tell you!
    You do NOT need to go to the gym to workout, try mixing by hand the cookie dough, tarts a real work out!
    Also, they came out delicious!

  • Well I just made them and I am waiting for them to cool… very excited to try them. I will be cutting them into 6 bars then I will take all of the Ingredients and cut them down into 1/6 serving sizes then I will give the serving calories.

  • Oh my definitely going to make these this week!  Since I am allergic to peanuts, I will sub with Almond Butter but I bet they will be awesome that way too:)

  • Definitely going to try this recipe. Iv been searching for something healthy like this one cookie. M a great fan of yours n looking for more of new n healthy recipes for kids as well. I would also love to request you to make icebox cookies which would be very useful to store n keep n also as a good gifting option during the festive season.

  • Making these right now! Could you write out the recipe in the future? It’s a pain to have to watch the whole thing and try to write everything out while cooking?

  • Trying this recipe out right now with my 4 year old daughter who is a major baking (read: cookie) enthusiast! Can’t wait to try them:)

  • Omg, they are so so so delicious! I used agave syrup instead of honey and replaced coconut oil with butter (I’m not a really healthy eater and that’s ok for me��) Great recipe, thanks!

  • I just made these,why didn’t you mention the size pan you used? I would of had to double or triple the recipe if I used a pan that it looked like you used,9×13 too big, 8×12 too big, I used 8×8 just enough,& bottom layer not that thick & in the directions you never mentioned the walnuts you have!isted,I put them on top��

  • Made these yesterday, because they looked some YUM…they were SO GOOD!! I used almond extract because I ran out of vanilla SMH!!! I just used half the amount of the vanilla extract because almond extract is pretty potent (lol). Regardless, the recipe was still SO YUM! Oh and used milked chocolate and caramel chips too…YUM-O! Thanks for sharing this recipe Sugar Spun Run!!

  • Another brilliant video Bincy. Your family is very lucky to be able to sample all the delicious looking treats that you make! Looking forward to your next video with anticipation. Best wishes. ��❤️

  • Thank you for this. Made it today. This oatmeal cookie recipe is perfect ��
    I even tried your recipe for white bread sandwich, and it’s much better than the store bought ones. Keep sharing delicious recipes. God bless ��

  • yum I never thought of baking the oats, I did something similar but refrigerated instead and it was awful. I have everything I need except a fruit that would go good with the Chocolate Chip, maybe I’ll get banana.

  • Hey Sasha, another great video! Amazing photography and you have a real eye for making the food look so enticing. This is some of your best work so far and I always look forward to new content from you. ����

  • Woke up saw this video and made them for breakfast! I doubled the recipe and it was a bit running but they turned out amazing and I was so full from one serving!! Thank you:)

  • Finally got around to making these! Added extra oats since mine were still a bit too watery and not dense enough. They turned out amazing! My husband and I loved them:) thank you for sharing!

  • Hey everyone I’m symphony!

    So basically I been making these cookies for 3 and a half months and I love them
    So if you think these cookie aren’t good we’ll your wrong!!!! I love these cookies and like yesss try them 😉

  • This video prepared just as I needed it! Thought I’d watch some videos whilst meal prepping and was stressing as I had no snacks for the week…then these appeared! I didn’t have any choc chips in so doubled the raisins and will cut them smaller to be snack bars. They are in the oven now!!

  • I am absalutly going to make this recipe but, I was wondering if light brown sugar was the only brown sugar you can use. Love the channel and, hope you and your family are doing good with everything that is happening in the world.

  • These look great though be careful everyone, the recipe is high in calories. If you make four servings out of them I calculated around 385 per bar.

  • (120g) 1 cup flour
    (3g) ½ tsp baking soda

    (60g) ½ cup unsalted butter room temp
    (5g) ½ tsp salt
    (65g) ⅓ cup granulated sugar
    (140g) ⅔ cup packed light-brown sugar
    1 room temperature egg
    (10ml) 2 tsp pure vanilla extract
    (135g) 1½ cups old fashion oats
    (150g) 1 cup semisweet chocolate chips

    Note:Cups are not the best on measuring weight

  • Recipe:
    1 cup all-purpose flour 120g

    1/2 tsp baking soda 3g

    1/2 tsp salt 5g

    1/2 cup unsalted butter room temperature, 113g

    1/3 cup granulated sugar 65g

    2/3 cup light-brown sugar 140g, packed

    2 tsp pure vanilla extract 10mL

    1 large egg

    1 1/2 cups rolled oats 135g

    1 cup semisweet chocolate chips 150g

  • I can’t believe no one mentioned using raisins! Or other dried fruit.. I will try with raisins and let you know how it comes out:D

  • I love your videos. For these bars, is a serving size 1/3 of the loaf? Thank you so much! I truly appreciate your videos. I have learned so much from your videos.:O)

  • Hi Bincy can I add oats flour instead of all purpose flour? Will it effect the taste or texture of the cookies? I have tried your bread and hot dogs buns recipes and they were a success. Keep up the good work!!

  • Hello again Ma’am…I came back to let you know how much everyone loved these cookies so much! I brought them to the drama club two Sundays in a row. I doubled the recipe both times and both times they were all gone within the two hours! They are fun and easy to make thank you so much for this great recipe!������

  • Bincy chechi I am so happy to see your cooking channel and I watched almost your recipes and tried some and turned out well.. Am a product of svrhmc… Once I gone through your fb and saw your recipes.. GOD bless you chechi…. Hope you remember me.. Am 2004 batch student

  • These oatmeal bars look amazing. I am defiantly going to be making them. It would be great if you could make more recipe videos. I would like to learn about different meal ideas. Thanks for sharing.

  • These look amazing! I’m so excited to try these. But, I only have refined white sugar in my pantry, do you think I can leave the brown sugar out?

  • The way you shoot your recipes is seriously INCREDIBLE!! It really makes the viewer want to try what you are making! Great recipe as always!!������

  • I divided the oatmeal mixture into 8 muffin tins for more measured portioning worked out great. Put them in the freezer for breakfasts during the week:)

  • Hmm…..how did I miss this…lol…my daughter would love these..anything with chocolate she loves..great recipe Bincy….thanks love..have a great weekend

  • Hi Bincy! I can’t wait to make these cookies. They look so delicious and a perfect and versatile recipe �� thank you for your wonderful recipes I enjoy watching your videos so much �� ������

  • This is my first time watching one of your videos and you are awesome! I love your dry humor and your recipe! I am now a subscriber

  • Well here is an ingredients list that I put together after I made these amazing bars. It is close in its measurements. I changed the milk to almond milk, the syrup to Honey and did not use chocolate chips in my bars everything else is the same. After making this in a 5 x 9 baking pan spread evenly I cooked it exactly 35 mins at 350. Important note here MAKE SURE YOU LET IT COOL BEFORE YOU CUT IT. I then cut them once down the middle of the length and two cuts across the width making 6 somewhat equal bars. I then added up all of the ingredients and divided by six I hope this helps the calorie counters out there…

    1. serving size 1/6 (Calories 145) ( Carbs 18g)( Fat 7g )(Protein 4g)( Sodium 138g) (Sugars10g)

  • Lovely!! Thank you. My family loved it and I gave some to a friend who also loved it. Can’t believe something so delicious is so easy to make.

  • I made these yesterday and they were SO SO GOOD. Although they took 40 minutes in the oven they were super easy, not super sweet and the texture was perfect.

  • I would love to makes theses for my son who is always looking for healthy snacks to take to work. one issue is that he is allergic to peanut butter so can you offer a non-nut alternative or would the recipe work just leaving it out all together?

  • New subscriber here ����‍♂️ I love your filming style so much and this oatmeal fudge bar looks so delicious ���� the banana ice cream is a big plus! ☀️☀️

  • i used this recipe for a research project in my food science class and they’re a huge hit! i used this as the control recipe, and used pancake syrup instead of maple syrup. my two variables had varying levels of sugar from the syrup. variable #1 had reduced-sugar and variable #2 had sugar-free. i’m testing sensory preferences and how the sugar content affects texture and moisture capacity! thank you for this recipe; it’s been great for my research project!!!

  • I’m going to make these today! They look soooo good and I will report back with the results.
    What is the best way to store these bars? Should they go in the fridge, in the freezer, on the counter etc.?

  • Listen. I’m gonna somehow get you more subscribers. I’ve said it from the first day I started watching you. YOU ARE AMAZING!!! I have some family about to Subscribe to you. Cause dude.. you seriously deserve it!!! ������ Your videos and editing is always amazing to watch. Love it. ��

  • This is my favourite healthy(er) dessert recipe of all time! Works a treat, is so quick and easy, and I personally find the filling quite sickly so just one tiny mini square is enough to satisfy my cravings (and trust me, I have a really sweet tooth!!!) Thank you SO much for sharing!!!

    Edit: this is now my second fave healthy dessert. Your snickers recipe is my new favourite, and I honestly think it’s unbeatable��

  • I added 2 TBL of vanilla instead of 2 teaspoons and they did not come out well. LOL!
    spread real thin, would vanilla mess up cookies like that?
    love your show babe!

  • Do you refrigerate these after making them? I’m thinking of making them today to have a quick breakfast/snack I can grab from the fridge throughout the week but not sure if they taste ok cold or not? Also if you have any tips on what to exchange the raisins for I’d love to hear it. Raisins are one of the few foods that I absolutely DESPISE for some reason?! �� I usually eat oats with strawberries or raspberries but now sure how those would work in this case.

  • Thank you so much for this. I’m breastfeeding my little one right now and I found out that rolled oats boost milk production, but I’m so burnt out on overnight oats and still have a big container of oats… so I’m gonna make these instead!

    Confession: I didn’t even know that oatmeal and chocolate chips was a thing. Now that I know, these are probably my favorite kind of cookies. I love chocolate chip and oatmeal raisin separately, but both seem to be missing something… I guess you put the oatmeal with the chocolate and you get the best combo, lol.

  • These look so easy and delicious! I was waiting for this recipe since you mentioned it in your last video. Thanks for sharing, definitely going to make these!:)

  • I love oatmeal anything. Will definitely be giving this recipe a try!! Is it possible to omit the peanut butter though and still have them turn out the same?

  • Hands down the best cookies I’ve made. It made its way to my recipe book. Also, the tips on fluffing your flour and measuring them came really handy:)

  • After trying your carrot cake recipe, I am like “ I trust this girl and I am sure this is going to be delicious �� “
    I want to add peanut better, how much should I add and it it going to change the texture? “ should I add more flour if I added peanut better?

  • I love your videos! I have a question, in the recipe below it is written to use 1.5 cups of oats, but in the video you use 2 cups. Which measurement is correct?

  • Wonder if I can substitute something for the coconut oil. I try to avoid coconut oil at all costs talk about an artery clogger ��

  • Made this yesterday and my whole family especially my husband loved it. He even brought some to his colleagues at work. Thank you. Now i found the perfect recipe for oatmeal chocolate chip cookies because everytime i do this i always fail.

  • As im typing this im having these cookies right now:D they r super yummy. Love the crunch and the texture. I gave this 11 mins in my oven. 1st time trying ur recipe will def try more:)

  • Yumm! I will definitely have to make these soon. I really appreciate how you always include some bonus recipes for your finishing touch. You are a true teacher sir.

  • The cookies look super delicious. The method of preparation is easy too. Can you please tell me vegan replacement for egg. Also, can I use coconut sugar instead of the white and brown sugar.

  • Hey I want to thank you for this recipe! Just made these cookies and they came out GREAT!! You also saved me a lot of money because I was addicted to Potbelly’s oatmeal cookies. Lets just say… Potbelly will not be getting anymore of my money.. Thank You!��