Chewy Chocolate Oatmeal Cookies

Chewy Chocolate Oatmeal Cookies

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)
HERSHEY'S Premier White Creme Chips (Item# 42663)
REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)


8 oz. unsalted butter, melted
3-1/2 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
21-1/3 oz. sweetened condensed milk (not evaporated milk)
7 oz. (4 large) eggs, beaten
1/2 oz. vanilla extract
9 oz. quick-cooking rolled oats
9 oz. all-purpose baking mix
1/2 tsp. salt
1 lb. 8 oz. HERSHEY'S Premier White Creme Chips (Item# 42663)
1 lb. 4 oz. REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Mix together butter and HERSHEY'S Cocoa in 20 qt. bowl of mixer fitted with paddle attachment until mixture is smooth. Add sweetened condensed milk, eggs and vanilla, mixing until fully incorporated. Blend oats, baking mix and salt in large bowl. Gradually add to cocoa mixture, mixing until well blended. Stir in HERSHEY'S Premier White Creme Chips and REESE'S Peanut Butter Chips. Let batter rest 10 minutes. Using #60 scoop, drop dough on prepared sheet pans.
    3. Bake 5 to 9 minutes* or until cookies are set and tops begin to dry (do not over bake). Cool 5 minutes, remove from sheet pans to wire rack. Cool completely. Store in air-tight container.
    *If using convection oven, rotate pans one-half turn (180°) after 3 minutes of baking.
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