The Ultimate Oatmeal Chocolate Chip and Hershey’s Bar Cookies: A Nostalgic Hug in Every Bite

There are certain smells that instantly transport you back in time, and for me, the aroma of baking oatmeal cookies is one of them. It conjures up memories of my grandmother’s bustling kitchen, the gentle hum of her ancient stand mixer, and the sheer, unadulterated joy of a warm cookie straight from the oven. These aren’t just any cookies; they’re an evolution of a beloved classic, elevated by the unexpected, delightful crunch of broken Hershey’s chocolate bars nestled amongst the familiar oats and chips. The promise of making a large batch, as the original note suggests, was a direct invitation to share that joy, to create pockets of happiness that could be savored now and frozen for future moments of craving.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: Approximately 1 hour 30 minutes (including baking time for multiple batches)
• Servings: Approximately 5-6 dozen cookies
• Yield: Very large batch
• Dietary Type: Classic

Ingredients

This recipe is a testament to abundant goodness, designed to yield a truly generous number of cookies. Don’t be daunted by the ingredient list; each component plays a vital role in creating these chewy, chocolatey delights.

• 2 cups (4 sticks) unsalted butter, softened to room temperature
• 2 cups packed light brown sugar
• 2 cups granulated sugar
• 2 teaspoons salt
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 cups all-purpose flour
• 5 cups old-fashioned rolled oats (not instant or quick-cooking)
• 24 ounces semi-sweet chocolate chips
• 16 ounces milk chocolate, chopped into small pieces (this is approximately two 8-ounce Hershey’s milk chocolate bars)
• 3 cups chopped walnuts (optional, but highly recommended for texture)

Equipment Needed

While this recipe doesn’t require any highly specialized tools, having a few essentials on hand will make the process smoother.

• Large mixing bowls
• Electric mixer (stand mixer or hand mixer)
• Whisk or fork
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Baking sheets
• Parchment paper (optional, but helpful for easy cleanup)
• Wire cooling racks
• Cookie scoop (a standard tablespoon size works well)

Instructions

The process of making these cookies is straightforward, but the reward is immense. Follow these steps carefully for the best results.

1. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This process incorporates air, which is crucial for the cookie’s texture.
2. Incorporate the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the baking soda, baking powder, salt, and all-purpose flour. Make sure these dry ingredients are evenly distributed.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix at this stage; overmixing can lead to tough cookies.
5. Add the Goodies: Now comes the best part! Gently fold in the oatmeal, chocolate chips, chopped milk chocolate pieces (from the Hershey’s bars), and chopped walnuts (if using) until they are evenly distributed throughout the dough.
6. Prepare for Baking: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheets with parchment paper for easier cleanup and to prevent sticking, though an ungreased sheet will also work.
7. Scoop the Dough: Drop the cookie dough by the tablespoonful onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread as they bake. A cookie scoop ensures uniform size, which leads to even baking.
8. Bake to Perfection: Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool on the baking sheet.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to wire cooling racks to cool completely.

Expert Tips & Tricks

• Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother, more cohesive dough that bakes evenly.
• Don’t Overmix the Flour: Once you add the flour, mix only until it’s just incorporated. Overmixing develops the gluten in the flour, which can result in tough, dense cookies instead of tender ones.
• The Magic of Rolled Oats: For this recipe, old-fashioned rolled oats are essential. They provide a delightful chewiness and texture that instant or quick-cooking oats won’t replicate.
• Chocolate Variety: The combination of chocolate chips and chopped Hershey’s bars creates a wonderful contrast in textures and meltability. The Hershey’s bars tend to melt into gooey pools, while the chips retain a bit more structure.
• Uniform Scooping: Using a cookie scoop ensures that all your cookies bake at the same rate, preventing some from burning while others are undercooked.
• Oven Hot Spots: If your oven tends to bake unevenly, rotate the baking sheets halfway through the baking time.
• The “Light Brown” Gauge: The instruction to bake until “light brown” is a crucial indicator. You want a gentle golden hue, not a deep brown, as this means the cookies will be perfectly chewy and not overbaked.

Serving & Storage Suggestions

These cookies are a dream to serve and store. They are fantastic served warm, with the chocolate still slightly melty. A tall glass of cold milk is the quintessential accompaniment.

For storage, once completely cooled, these cookies can be kept in an airtight container at room temperature for 3 to 4 days. They are also excellent candidates for freezing. Flash-freeze the baked cookies on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. To reheat, simply place them on a baking sheet and warm them in a 300°F (150°C) oven for a few minutes until heated through.

Nutritional Information

This information is an estimate based on the ingredients used and can vary depending on specific product brands and portion sizes.

Nutrient	Amount per Cookie (approximate)	% Daily Value (approximate)
Calories	302 kcal	15%
Total Fat	16.4 g	21%
Saturated Fat	7.5 g	38%
Cholesterol	32.1 mg	11%
Sodium	190.5 mg	8%
Total Carbohydrate	37.2 g	13%
Dietary Fiber	2.2 g	8%
Sugars	24.1 g	48%
Protein	4.4 g	9%

Variations & Substitutions

While this recipe is perfection as is, there’s always room for a little creativity in the kitchen!

• Nut-Free Version: Omit the walnuts entirely. The cookies will still be wonderfully rich and chocolatey.
• Dark Chocolate Lovers: Substitute some or all of the semi-sweet chocolate chips and milk chocolate bars with dark chocolate chips or chopped dark chocolate.
• Add a Spice Kick: A pinch of cinnamon or a dash of nutmeg in the dry ingredients can add a subtle warmth that complements the chocolate and oats beautifully.
• White Chocolate Swirl: For a different flavor profile, swap out half of the semi-sweet chips for white chocolate chips.

FAQs

Q: Why are my cookies spreading too much?
A: This can happen if your butter is too soft, your oven temperature is too low, or you’ve overmixed the dough. Ensure your butter is softened but not melted, and bake at the recommended temperature.

Q: Can I use quick oats instead of old-fashioned rolled oats?
A: While you can, quick oats will result in a softer, less chewy cookie texture. Old-fashioned rolled oats are recommended for the best results.

Q: How can I make sure my cookies are chewy?
A: Avoid overbaking! Pull the cookies out when the edges are lightly browned and the centers still look a bit soft. They will continue to firm up as they cool on the baking sheet.

Q: My dough seems too sticky to scoop. What should I do?
A: You can chill the dough in the refrigerator for about 30 minutes. This will firm it up and make it much easier to handle.

Q: Can I add other mix-ins?
A: Absolutely! Raisins, dried cranberries, or even a bit of shredded coconut would be delightful additions. Just ensure you don’t add too many mix-ins, as it can affect the dough’s consistency.

Final Thoughts

These Oatmeal Chocolate Chip and Hershey’s Bar Cookies are more than just a dessert; they are an experience. They are the embodiment of comfort, nostalgia, and pure, unadulterated joy. The combination of hearty oats, rich chocolate chips, and the melty pockets of Hershey’s chocolate creates a symphony of textures and flavors that is simply irresistible. Whether you’re baking them for a family gathering, a potluck, or just for yourself to enjoy with a cup of tea or coffee, they are guaranteed to be a hit. So gather your ingredients, embrace the aroma, and get ready to create a batch of cookies that will undoubtedly become a cherished favorite in your baking repertoire. Happy baking!