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Oatmeal Chocolate Chip and Hershey’s Bar Cookies: A Sweet Memory

The scent of warm oatmeal cookies baking always transports me back to my grandmother’s kitchen. Her hands, dusted with flour, would move with practiced ease, transforming simple ingredients into a symphony of flavors. While she usually stuck to classic oatmeal raisin, sometimes, just sometimes, she’d surprise us with a batch studded with chocolate chips and chunks of Hershey’s bars. Those were the days—pure bliss captured in a single, perfectly imperfect cookie. This recipe is my attempt to recreate that magic, that warm hug from the past, with every bite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Total Time: Approximately 1 hour (including prep and baking)
Servings: Makes approximately 60 cookies
Yield: About 5 dozen cookies
Dietary Type: Not Gluten-Free, Not Dairy-Free (can be modified)

Ingredients

2 cups (4 sticks) butter, softened
2 cups brown sugar, packed
2 cups granulated sugar
2 teaspoons salt
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
2 teaspoons baking powder
4 cups all-purpose flour
5 cups oatmeal (old-fashioned or quick-cooking)
24 ounces chocolate chips
16 ounces milk chocolate, chopped (about 2-8 ounce Hershey’s bars)
3 cups walnuts, chopped (optional)

Equipment Needed

Large mixing bowls
Electric mixer (stand or hand-held)
Measuring cups and spoons
Cookie sheets
Parchment paper (optional, for easier cleanup)
Wire cooling rack
Sharp knife or chopper for chocolate

Instructions

Preheat your oven to 350°F (175°C). Make sure the rack is positioned in the center of the oven for even baking.
In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and salt using an electric mixer. Beat until the mixture is light and fluffy. This step is crucial for creating a tender cookie, so don’t rush it!
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
In a separate bowl, whisk together the baking soda, baking powder, flour, and oatmeal. This ensures the leavening agents are evenly distributed throughout the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
Fold in the chocolate chips, chopped Hershey’s bar pieces, and walnuts (if using). Distribute these ingredients evenly throughout the dough.
Drop by the tablespoonful onto an ungreased cookie sheet, leaving about 2 inches between each cookie to allow for spreading. For uniform cookies, consider using a cookie scoop.
Bake for 10-12 minutes, or until the edges are light brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. To ensure even baking, rotate the cookie sheets halfway through the baking time.
Remove the cookie sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely. This prevents them from breaking.
Enjoy! These cookies are best enjoyed slightly warm, when the chocolate is still gooey and the oatmeal is soft.

Expert Tips & Tricks

Softening the Butter: The butter should be softened but not melted. If you forget to take it out ahead of time, you can microwave it in 5-second intervals, checking after each interval to prevent melting.
Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This will help prevent them from spreading too much in the oven.
Adjust Sweetness: If you prefer a less sweet cookie, reduce the amount of granulated sugar by 1/4 cup.
Hershey’s Bar Hack: For easier chopping of the Hershey’s bars, chill them in the freezer for about 15 minutes before chopping. This will prevent them from melting and sticking to your knife.
Toasting the Walnuts: Toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the dough. This will enhance their flavor and add a pleasant crunch.
Even Baking: Use parchment paper or silicone baking mats on your cookie sheets to ensure even baking and prevent sticking.

Serving & Storage Suggestions

These Oatmeal Chocolate Chip and Hershey’s Bar Cookies are best served warm, straight from the oven, with a cold glass of milk or a cup of coffee. They also make a delightful addition to any dessert platter or care package.

To store leftover cookies, place them in an airtight container at room temperature. They will stay fresh for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. To thaw, simply leave them at room temperature for a few hours. You can also reheat them in a preheated oven at 300°F (150°C) for a few minutes to restore their warmth and texture.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	285 kcal	14%
Total Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	35mg	12%
Sodium	180mg	8%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	20g	–
Protein	4g	8%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for binding.
Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate chips.
Nut-Free: Omit the walnuts or substitute them with sunflower seeds or chopped dried cranberries.
Different Chocolate: Experiment with different types of chocolate, such as dark chocolate, white chocolate, or peanut butter chips.
Spice It Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Add Dried Fruit: Incorporate dried cranberries, raisins, or chopped dates for added texture and sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use quick-cooking oats instead of old-fashioned oats?
A: Yes, you can use quick-cooking oats. However, the texture of the cookies may be slightly different. Old-fashioned oats will give the cookies a chewier texture, while quick-cooking oats will result in a slightly softer cookie.

Q: Why are my cookies spreading too thin?
A: This could be due to several factors, such as using melted butter instead of softened butter, overmixing the dough, or not chilling the dough before baking. Make sure to use softened butter, avoid overmixing, and chill the dough for at least 30 minutes before baking.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough. Scoop the dough into individual cookies and arrange them on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, simply bake from frozen, adding a few minutes to the baking time.

Q: How do I prevent my chocolate chips from melting too much during baking?
A: Use good quality chocolate chips and avoid overbaking the cookies. You can also chill the dough before baking to help the chocolate chips hold their shape better.

Q: Can I use a stand mixer instead of a hand mixer?
A: Absolutely! A stand mixer works perfectly for this recipe. Just be sure not to overmix the dough.

Final Thoughts

These Oatmeal Chocolate Chip and Hershey’s Bar Cookies are more than just a dessert; they’re a slice of comfort, a taste of nostalgia, and a testament to the power of simple ingredients transformed with love. I encourage you to try this recipe and create your own sweet memories. Feel free to experiment with variations and substitutions to make it your own. And most importantly, share your creations with loved ones and spread the joy of homemade cookies! Don’t be afraid to pair these with a scoop of vanilla ice cream or a steaming mug of hot chocolate for an extra dose of indulgence. Happy baking!

Oatmeal Chocolate Chip and Hershey’s Bar Cookies Recipe