Chocolate Chip 'n Oatmeal Cookies

Chocolate Chip 'n Oatmeal Cookies

Oatmeal cookies are a little sweeter when you add HERSHEY'S Milk Chocolate Chips. Using yellow cake mix along with oats makes these cookies soft and light with just the right amount of chew. Substitute any type of HERSHEY'S Baking Chip for a twist on these cookies.

SKILL LEVEL
beginner
BAKE
0 min

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 cupHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cupquick-cooking rolled oats
1 packageyellow cake mix (about 18 oz.)
3/4 cupbutter 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.
Ingredients sitting on a table

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