Recipe amount: 26-28 large cookies

Chocolate chip oat cookies

1 cup unsalted butter (2 sticks) room temperture
½ cup brown sugar
½ cup sugar
¼ cup Nestle's quick powder
2 each large egg
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
cup self rising flour
cup Quaker quick oats
12 oz semi-sweet chocolate chips (1 Nestle package)

Preparation steps:
  1. Use a mixer to cream the butter, brown sugar, sugar and Nestle's quick powder. Mix in the eggs, baking soda, salt and vanilla. Graduately add the flour and Quaker quick oats.
  2. Add the chocolate chips and use a spoon to mix. The dough is fairly sticky.
  3. Form into balls, place on a baking sheet lined with parchment paper, and press each ball down to flatten. Before baking, each cookie is about 2 inch in diameter and ½ inch high.
  4. Bake at 350F for 14 minutes on top shelf until golden color. Remove from the oven and cool down for 5-10 minutes before serving. When the cookies are removed from the oven they look soft and not fully baked. Once they cool down for 5-10 minutes they are ready.
  5. Storing: Cool down to room temperature and store in an air-tight container.
Serving: best if served warm.
Picture of recipe

Take note!
  • The dough can be refrigerated
    for up to a week.
  • Nestle's quick powder - is the
    instant powder for kids' chocolate drink.

  • Bake squares instead of cookies:
    Flatten the dough in a 9" x 13"
    baking pan lined with parchment paper.
    Bake at 350F for 22 minutes on top shelf.
    Cool down and cut into squares.