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Chocolate Chip 'n Oatmeal Cookies

Oatmeal cookies are made a little sweeter in this recipe that stars HERSHEY'S Semi-Sweet Chocolate Chips and HERSHEY'S SPECIAL DARK Chocolate Chips.

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium105 mg4% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium105 mg4% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 2 eggs
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup quick-cooking rolled oats
  • 1 package yellow cake mix (about 18 oz.)
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened

Directions

  • 1. Heat oven to 350°F.
  • 2. Combine cake mix, oats, butter and eggs in large bowl; beat until well blended. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
  • 3. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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