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Honey Dijon Chicken Breasts with Fettuccine

Perfect for entertaining or a special family night. The sweet and tangy honey Dijon sauce with the chicken breasts and pasta contrasts delightfully with the flavors of deliciously stuffed mushrooms and a simple-to-prepare walnut Caesar salad. Oatmeal chocolate chip cookies add a final flair to this meal.

Rate & Review

This classic and flavorful Walnut Caesar Salad can be used as a delicious start to any meal or makes a perfect light meal on its own.

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recipe

Ingredients:

  • 1 head romaine lettuce, shredded
  • 1 cup croutons
  • 1 cup walnuts
  • 1/4 cup sliced green onions
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 anchovy, chopped
  • 1 clove garlic, crushed

Directions:

COMBINE lettuce, croutons, nuts, green onions and cheese in large bowl.

COMBINE oil, lemon juice, Worcestershire sauce, anchovy and garlic in small bowl; blend well. Pour dressing over salad; toss well.

reviews

Review This Recipe
  •  Star(s)

    Great flavors

    Juanita from Rex, Georgia

    I left out the anchovy and made the salad with everything else. It is unbelievably wonderful. the flavors all blend well together. I really like the way the walnuts add crunch to the gentle textures of all the other ingredients.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 270
  • Calories from Fat: 220
  • Total Fat: 25g (38% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 1g
  • Protein: 5g
  • Vitamin A: 70% of DV
  • Vitamin C: 30% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

The natural sweetness of honey blended with the distinctive sharpness of Dijon-style mustard makes this Honey Dijon Fettuccine and Chicken a recipe to savor.

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recipe

Ingredients:

  • 1 package (9 ounces) BUITONI Refrigerated Fettuccine (9 oz.), prepared according to package directions
  • 4 (about 1 pound total) boneless, skinless chicken breast halves, cooked
  • 1 can (14.5 fluid ounces) chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons cornstarch
  • 1 cup yellow bell pepper strips
  • 1/2 cup red bell pepper strips
  • 1/2 cup red onion strips

Directions:

COMBINE broth, mustard, honey and cornstarch in small bowl; mix until smooth. Transfer to medium skillet; add chicken, bell peppers and onion. Bring to a gentle boil; reduce heat to low. Cover.

COOK for 10 minutes or until sauce is thickened, vegetables are crisp-tender and chicken is heated through. Serve over pasta.

reviews

Review This Recipe
  •  Star(s)

    GREAT!

    Sonja Granger from

    This was a great meal. Definitely different. If you like a little more flavor then add more of the honey and mustard, it gives it a nice taste. Also, the house smelled great for a while!!

  •  Star(s)

    Quick and Healthy

    Rebecca Novinger from Mansfield,TX

    I made this dinner for a good friend of mine. She is a new mom and I was looking for something healthy for her and the baby, as well as her husband and two grown boys. This recipe was very simple to make and delicious. The entire family enjoyed it.

  •  Star(s)

    5 stars all the way

    Michelle S. from Salisbury, MD

    I cooked this yesterday for my boyfriends birthday and the family loved it, even my 6 year old who insists that she doesn't like peppers or onions, gave it a thumbs up.

  •  Star(s)

    Honey Dijon Fettuccine and Chicken

    Barbara Dillard from Houston, TX

    My family loves pasta and Butoni takes the work out of cooking. The combination of honey and dijon mustart gives this dish a wonderful and unique flavor. It iis one of my favorite recipes. Another reward is it can be prepared in minutes.

  •  Star(s)

    easy, but missing the 'kick'

    Michelle from

    This recipe was simple to make and had a decent flavor. However, I felt it was missing it's kick...it either needed to be more spicy or more sweet.

  •  Star(s)

    Great birthday dinner

    misty from marion, indiana

    I served this as a birthday dinner for a friend and WOW! The aroma as it was cooking was amazing. The red and yellow peppers make it look beautiful and served with a small side salad and dinner rolls...a perfect combination.

  •  Star(s)

    like a restaurant

    reda from

    It was great! first thing my husband said was: "this is just like in a restaurant". I used a strong version of dijon and surved the meat on mashed potatos with butter and herbs instead of the pasta. mmm...

  •  Star(s)

    Honey Dijon Fettuccine and Chicken

    Gene from Chicago, IL

    Easy to make, tasty but could have more flavor.

  •  Star(s)

    Delicious!

    Tina from

    My husband and I enjoyed this a lot! It had a sweet and sour taste to it. I will probably use a little less cornstarch next time but it was easy and quick enough to make again!

  •  Star(s)

    Has potential

    Eileen from Portland Oregon

    I found this to be a little bland, in spite of the mustard. I made a few changes - 1/2 regular mustard, because I was almost out of the dijon. I used crimini mushrooms and orange bell pepper. This is a good starting point for those end-of-the-week clean-out-the-veggie-bin meals.

  •  Star(s)

    Tasty

    C.M Myers from Baker City Oregon

    I just made this recipe and when I cooked the chicken , I seasoned it with salt & pepper. We ate this sauce & chicken over brown rice which was very good. Next time I make it ,tho, I will only put 1 tbsp of mustard in ,as it is just a bit strong . I do love mustard but think it's a bit too much for this sauce. Thank you for this recipe. IT will be very good over noodles as well.

  •  Star(s)

    Tasty and Quick

    Ellen Turney from Conway, Arkansas

    Simple, tasty and quick. I substituted fresh broccoli and sun dried tomatoes for the 2 different kinds of peppers. Everyone who ate this with me really liked it. We had fresh baked bread with hot pepper dipping oil along with the dish and it was a complete meal. It has the appearance of a gourmet dish. Very appealing to the eyes and taste buds.

  •  Star(s)

    Delicious and easy.

    Joan McI from Wilmington, NC

    I keep pepper strips in freezer, so it made the prep work quicker. I used pieces of whole chicken breast (not strips/cubes) and extra amount of the veggies. As suggested in another review, I doubled sauce but found I didn't really need it. This is a fast and easy recipe. My husband said it "was a keeper". I served it at a dinner party and my guests enjoyed it and asked for recipe.

  •  Star(s)

    Nothing Special

    Amber from Kelso, WA

    I made this dish for my husband and I and followed the suggestions of others and doubled the honey, mustard, and cornstarch. We both thought it was pretty bland. I think seasoning the chicken while cooking MIGHT help, but overall, it just tasted like something was missing. Maybe it was the plain noodles overpowering the rest of the dish... might be better over rice cooked in chicken broth or a prepackaged seasoned rice???

  •  Star(s)

    Sauce

    Mike from Gilbert, AZ

    This is one of the better sauces that I have had, not to sweet and not to spicy. I will have to try it with the rice

  •  Star(s)

    Honey Dijon Fettuccine and Chicken

    earline Webb from

    I work at a facility where we share preparing lunch. I decided that since it was my birthday week I would prepare something different. Everyone loved the Honey Dijon Fettuccine, and had seconds. I doubled the recipe.

  •  Star(s)

    Altered to meet families tastes

    Brandy from Ruston, Louisiana

    I liked this recipe a lot. I used rice instead of the noodles because it was just more filling that way. I took the advice of other reviews and doubled the recipe. I also served it with a tossed salad and crusty bread. My family really loved the sweet taste of the sauce. I will be making this for lots of people for a long time.

  •  Star(s)

    Quick, easy, delicous

    VICKIE LANNI from Marco Island FL

    Since I am a working Mom, I thought this recipe was quick, easy and delicious. I would recommend to double the broth, mustard, honey and corn starch. It was wonderful.

  •  Star(s)

    Very good

    Liz from Daytona beach, Fl

    Quick to make. I would give the dish a 5 Stars.

  •  Star(s)

    I'LL TRY THIS!

    kiten villamor from

    As what I've read from other reviews this recipe is great and it is time saving. I hope to try this the soonest time possible...I will all let you know if I have succeeded in following the given procedure.

  •  Star(s)

    Needed a little help

    Annie from Woodbridge, VA

    I added white pepper to the chicken while it cooked, upped the quantity of peppers and onions and threw in a handful of raisins for color. Turned out pretty darned good like that. The family liked it; I'll definitely make it again. (Also cut the chicken into strips....worked out better.)

  •  Star(s)

    Good stuff

    Scott from Denver, CO

    I thought this recipe was a little bland, but it can definitely be fixed. I added some more dijon and honey after all was said and done. That helped I think. next time I'll add more cornstarch too.

  •  Star(s)

    Yuck

    Jamie from Texas

    Very bland, not very good.

  •  Star(s)

    To good to be true!!!!!

    Melody Robins from Ohio

    This was to good. I enjoyed it very much so. I can say this is one of the most best recipes I have made in years. It's very easy and tasty. That honey Dijon brings a wonderful flavor to the meal. I am surely going to be making this more!!!!!

  •  Star(s)

    WOW!

    jeremy kasapidis from duluth, MN

    This was GREAT! Wonderful flavor, and easy to prepare! We will definatly be having it again... and again!

  •  Star(s)

    Wonderful!!

    Michelle from New Hampshire

    This is a great recipe and very time saving! I cooked the chick breast in low fat chicken broth before adding to recipe. I think next time I may cube the chicken & cook in pan sprayed with a non-fat spray (such as pam) before adding to recipe just to make the pieces more managable when eating. Even my children loved this though!! I give 5 stars *****

  •  Star(s)

    Hmmmm...

    Michaella from Vancouver, BC

    I have to say this recipe was a bit bland for my liking, but I combined it with black pepper fettuccine and that added some flavour. Maybe add more honey and mustard...who knows...

  •  Star(s)

    Quick and Easy!

    Kara from Ontario Canada

    This is a delicious recipe that I can make in a flash! I often whip it up when I want something gourmet, but have little time to spend cooking. This recipe has become a staple for me and I will often mix it up a little by substituting shrimp for the chicken, or a variety of vegetables. I have never been disappointed!!

  •  Star(s)

    Bland and time waste

    Catson5 from Louisville, KY

    This is the first negative review I've written. Usually I just don't cook a recipe again, but I thought this one was actually so much worse than I expected that I had to comment. The sauce was very bland and for the effort an actual fettuccine sauce could have been made. If you still want to try it, I'd suggest using a prepared Honey Mustard Salad Dressing like Brianna's instead of making this sauce. It will be thinner, so I'd use it with a cheese tortolini or a penne pasta and serve the chicken and peppers on the side.

  •  Star(s)

    Honey Dijon Fettuccine and Chicken

    Roy Plummer from San Antonio Texas

    This is a very good dish and quite filling, with a glass of white wine and a nice Cup of Carrots on the side MMMM-M

  •  Star(s)

    Great!!

    Jeannette from Grand Island, NY

    My family really loved this meal. I did a few things on my own. I cubed the chicken breast and dipped it in flour, seasoned it with garlic powder and Emeril's essence before I sauteed it. I also added mushrooms and sauteed the veggies before I put them in with everything and I finished it off with a couple tablespoons of sour cream to make the texture a little nicer

  •  Star(s)

    Slightly altered

    Erin Maysent from Fargo, North Dakota

    For my family tastes I did some substitutions. We aren't big pepper fans so I switched to broccoli which was hit for the adults but not for the kiddies. For them I suggest mandarin oranges and water chestnuts. It sounds a little exotic but it really hits the spot.

  •  Star(s)

    My version

    Rebecca Pope from San Antonio

    I altered the recipe just a bit by slow-cooking the chicken and sauce in a crockpot for 6 hours. I added the fresh vegetables and cooked for another 1/2 hour. Instead of fettuccine I used spaghetti noodles. I also cut the chicken breasts into cubes rather than cooking them whole. I served garlic toast as a side. I found the flavor to be good, although the sweetness was too mild for our tastes. We added about a tablesppon of sugar per serving. We also added salt and pepper to taste once we had the food on our plates. Although my husband liked the meal, my children (ages 6, 3 and 1 1/2) were tougher critics. I would recommend this dish for adults!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 447
  • Calories from Fat: 106
  • Total Fat: 11.8g (18% of DV)
  • Saturated Fat: 3.3g (17% of DV)
  • Cholesterol: 152mg (51% of DV)
  • Sodium: 724mg (29% of DV)
  • Carbohydrates: 44.9g (14% of DV)
  • Dietary Fiber: 2.5g (10% of DV)
  • Sugars: 3.6g
  • Protein: 39.9g
  • Vitamin A: 17% of DV
  • Vitamin C: 150% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Risotto Stuffed Mushrooms recipe is exceptional as a side dish or appetizer.

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recipe

Ingredients:

  • 1 package (5.5 ounces) risotto with portobello mushrooms, cooked and kept warm
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
  • 3 tablespoons grated Romano or Parmesan cheese, divided
  • 1 tablespoon finely chopped chives or green onion
  • 1 tablespoon finely chopped red bell pepper
  • 1 large clove garlic, finely chopped
  • 18 to 20 (about 1 3/4 pounds total) jumbo whole white mushrooms, stems removed

Directions:

PREHEAT oven to 375º F.

COMBINE risotto, 1/2 cup Monterey Jack cheese, Romano cheese, chives, bell pepper and garlic in medium bowl. Arrange mushrooms on baking sheet. Fill mushrooms with risotto mixture, mounding slightly. Sprinkle with remaining Monterey Jack cheese.

BAKE for 20 to 25 minutes or until mushrooms are golden brown and cheese is melted.

reviews

Review This Recipe
  •  Star(s)

    Ingredients Help

    Pat Wafer from Mound, MN

    This is not actually a review. I was confused about ingredients that lists 1 pkg risotto w/portobello mushrooms cooked & kept warm. Does this mean to cook both the risotto and mushrooms & keep both warm or just the risotto? It does look really good. EDITOR NOTE: The recipe was developed using risotto mix that had mushrooms in it. If you can find a risotto mix with mushrooms, that should be prepared ahead of time. Actually any flavor of risotto should work.

  •  Star(s)

    Delicious!

    Becky from San Diego, CA

    This recipe is great and was so easy to make. My entire family loved it, including my 1 year old. She of course only ate the risotto mixture not the mushrooms, but she kept coming back for more. I have made this recipe for several different occassions and it's always a hit.

  •  Star(s)

    Taste Great

    Ann from CA

    Very good recipe, I love the taste of it, I also added bacon pieces to the tops of the mushrooms caps, Boy it sure taste so good! Thank you so much

  •  Star(s)

    WONDEFUL!!!!!!!!

    Devin Nantz from Denver CO

    This recipe is just amazing, I made it for my guest and family and they were gone within 5 minutes i should have made at least 60

  •  Star(s)

    WORLD MEAL

    ALI NAGHI KHANCHI from TABRIZ/IRAN

    HI- MY WIFE LIKE LEARN about meals of in the world. thanks+b.regards ALI NAGHI KHANCHI


nutrition

Nutrition Facts

Serving Size: 18 to 20 servings

Servings Per Recipe: 0

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    These delicious favorite Choc-Oat-Chip Cookies are perfect for dessert or a snack. Filled with tasty oats and chocolate!

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    recipe

    Ingredients:

    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt (optional)
    • 1 1/4 cups packed brown sugar
    • 1 cup (2 sticks) butter or margarine, softened
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 2 tablespoons milk
    • 2 teaspoons vanilla extract
    • 2 1/2 cups quick or old-fashioned oats
    • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1 cup coarsely chopped nuts (optional)

    Directions:

    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

    reviews

    Review This Recipe
    •  Star(s)

      Cookie craving solved ! So yummy

      LYS Lacy from Arvada, CO

      Needed something to whip up fast for a craving and boy did these cookies deliver. So easy to make and called for simple ingredients one always has on hand. Used the 9 -10 min baking time as suggested for chewy texture and it was perfect. It seems exactly 9 mins was just under for the middles and 10 mins was just a bit too brown for the edges so I did 9.5 mins and lowered my oven 5 degrees b/c it runs hot. Some of the edges were still browner than I liked, so just took them out at 9 mins and let the internal heat finish the middles. I probably made them a bit bigger than the suggested 1 T size. The first 4 sheets I did with no nuts added and the cookies spread very wide (compared to the picture) and were a bit thin, but so awesome. Think ice cream topping or just fine as they are off the cooling rack. Warm or cool the cookies stay chewy. For the rest of the batch I added 1/3 cup of nuts and it held the cookie together a little better. This recipe is a keeper !

    •  Star(s)

      A Definite Favourite

      Jesse DeHart from Reading, PA

      I have been making these cookies for a while now, and they are always raved about! Family, neighbors, friends, whoever, all love them and ask for the recipe. The last time I baked them I ran out of vanilla extract, though, so I substituted vanilla vodka. They are still delicious!

    •  Star(s)

      Delicious!

      Sarah Lirley McCune from ,

      Will definitely make again. I added pecans and they were great with the chocolate and oats.

    •  Star(s)

      YUM!

      Susie Schlemlein from Tacoma, WA

      My husband said these are his absolute favorite cookie! Even the kids like them. They love the chocolate chips. I love the healthy oats!

    •  Star(s)

      GREAT

      Elizabeth Sanchez from ,

      These cookies are so yummy! They are so easy to make.

    •  Star(s)

      Choc-Oat-Chip Cookies

      Jen Speckhard from , Frozen in MI

      My family fell in love with these!! I added a teaspoon of cinnamon and it really brings out the flavor. Now these have taken over the tollhouse cookies I have made for years

    •  Star(s)

      Delicious!

      Patsy Armstead from Reading, PA

      I made these for the holidays. They're addictive. I added raisins (soaked in hot water so they plumped) and used semi-sweet morsels. They were so delicious and seemingly healthy. Guests ate them all up!

    •  Star(s)

      Delicious!

      Celia Romero from Powder Springs, GA

      These cookies were amazing! They're quick, easy, fun, and make plenty of cookies. I noticed that if you refrigerate the dough and then bake, they're much easier to form and taste even better.

    •  Star(s)

      Yummy!!

      CAROLE LOSCZYK from ,

      My grandchildren love this recipe and it is now one of my favorites...

    •  Star(s)

      CROWD PLEASER

      Chelsey Stephens from ,

      i add white chocolate chips to this recipe, along with the semi-sweet

    •  Star(s)

      Everyone loves them!

      Elizabeth Regueira from ,

      These cookies are the best Oatmeal chocolate chip cookies ever! The only thing I do different is add 1/2 milk chocolate chips and 1/2 semi sweet chocolate chips. For some reason it makes them even Better! Try it..you will love it and so will everyone else!

    •  Star(s)

      Slight Addition

      Brittany Larson from ,

      My family absolutely loves these cookie, I usually add peanut butter chips to them, substituting 1/4 of the chocolate chips...delicious!

    •  Star(s)

      Fabulous Cookies

      angie monaco from , Ashland, Or

      I like to add some cinnamon to the recipe adds flavor to the chocolate.

    •  Star(s)

      ButterScotch Addition

      Michelle Payne from Denver

      I add these chips 1/2 c and my family loves it!

    •  Star(s)

      What happened?!

      Cara H from MD

      These cookies taste GREAT! But... my completely melted together and were flat!! I have no clue what happened ?! I ended up just putting the rest of the batter in a pan and making cookie bars. ps - they taste great w/ pecans :)

    •  Star(s)

      Absolutely Delicious!

      Lisa S. from GA

      Thanks for this terrific recipe. These cookies were simply delicious!

    •  Star(s)

      Yummy!

      Joy Brown from Indianapolis, IN

      My husband doesn't typically enjoy a sweet treat, but he said these were his favorite cookies I have ever made for him!

    •  Star(s)

      A bit of heaven

      Rose J from

      When I first came across this recipe i was doubtful that the cookies would turn out right. But when the cookies were made, i couldn't believe how delicious they were! I will definitely be making these again

    •  Star(s)

      so chewy!

      APRIL WALKER from East Meadow, NY

      These are the best oatmeal chocolate chip cookies I have ever made. They are soft which is hard to find. My family and friends ask for these all the time. They are my sons favorite.

    •  Star(s)

      Yummy and Easy

      Janet Bryan from TX

      This recipe brings 2 of my favorite cookies together; oatmeal and chocolate chip! Super easy to make and even easier to eat!

    •  Star(s)

      DELICIOUS

      Chandra Privratsky from Edmond, OK

      This is absolutely the BEST oatmeal chocolate chip cookie I have ever eaten. I could not bake them fast enough for my family. Try this - you will not be disappointed. I was easy to do half the recipe with nuts and half without, which made everybody happy.

    •  Star(s)

      Great!

      Jessica Wilson from Omaha, NE

      This is a family favorite! My mom asks for these all the time! Great taste.

    •  Star(s)

      LOVE THEM

      Vicki mullins from Clayton, GA

      Great taste that melt in your mouth, and so easy to make.

    •  Star(s)

      PERFECT!

      TL YP from FRISCO, TX

      Made these last night with no modifications on ingredients and they were perfect! I did cream the butter and white sugar together first (then added in the brown sugar, finally the other wet ingredients). I also sifted the flour and soda together. My cookies were soft and chewy at 9 minutes on the dot. Loved them!

    •  Star(s)

      Excellent

      Jennifer Day from Springfield, MO

      I love oatmeal cookies but not raisins. When I found this recipe I thought I was in heaven! They were just as easy to make and bake as traditional chocolate chip cookies and were a big hit with my household!

    •  Star(s)

      Amazing Treat!

      Christina Citeno from Greenville, SC

      I love this recipe! Just to make them mine I used simi-sweet mini morsels, a dash of cinnamon and added coconut for the nuts! Wow! Amazing! Everyone wanted the recipe! Totally easy ~ Definatelly not store bought!

    •  Star(s)

      My favorite cookie ever!

      Sue Wagner from Lawrenceburg, IN

      My daughter and I are on our way to our annual after Thanksgiving cookie bake at my mom's. Everyone brings a favorite recipe and the ingredients. This is the recipe I have chosen for this year, we love them!!!

    •  Star(s)

      yumm

      trish siembora from phila, PA

      these are my favorite cookie to make on snowy days. i add a touch of cinnamon, raisins and/or craisins and a bit more oatmeal than called for.

    •  Star(s)

      Better than HIS MOM'S!!

      Katie Kiele from WA

      My sweetie loved them!!! He was so excited when I walked outside in my apron as he stand watering the lawn, because he knew I was bringing him a cookie fresh out of the oven. He then told me..."oh man honey, these are way better then my moms'!!" And I feel, that is enough said!!

    •  Star(s)

      Very Good Cookies

      vivian boccia from Portsmouth, VA

      My family really liked the texture of these cookies. Definitely a recipe to add to my collection.

    •  Star(s)

      You can make a healthier version

      Rebekah Bunn from Pittsburg, TX

      I really love this cookie recipe! I tried it with the Splenda brown sugar blend and used whole wheat flower instead of regular flour. You couldn't taste the difference!

    •  Star(s)

      Bday present

      Chris Vincent from ROCHESTER, NY

      These cookies are great! I'm making them for a friend as a belated bday gift. They are really delicious and hearty with the oatmeal. I am burning a few because that's the way he likes them, but when they're soft and chewy is when I like them!

    •  Star(s)

      Freeze them

      Kali Viker from MARINA, CA

      I love cookies but we're a family of 2 and our waistlines don't need dozens of cookies. These cookies freeze great. Instead of making all the cookies when I make the batch, I double plastic wrap several little bundles (6-8 teaspoon balls for each bundle) and put them in my freezer for future use. Be sure to label the bundles with the date you made them (they last for 3 months), the temperature and how long to bake.

    •  Star(s)

      Oatmeal Chocolate chip

      CATHARINE RICHARDSON from WINDER, GA

      I baked the cookies last weekend for the family. Noticed that I had to reduced the cooking time since the first batch came out a bit crunchy, but it was still good. The later batches I cooked for 10 minutes with no problems. A very yummy cookie that disappeared quickly!

    •  Star(s)

      Best of Both Worlds

      GRACE YOHANNAN-Stroud from APOPKA, FL

      This delicious recipe combines my family's favorites: chocolate chip cookies and oatmeal cookies. The cookies brown nicely and look appealing. Using parchment paper makes cleaning a snap.

    •  Star(s)

      Easy to Veganize and Delicious

      Elizabeth O'Mara from North Collins, NY

      I used Energ-E Egg Replacer to replace the eggs, vanilla soymilk instead of regular milk, and Fleishman's unsalted margarine to make these cookies vegan. This is the best oatmeal-chocolate chip cookie recipe I have ever baked or tasted!! My only frustration was trying to find the recipe - which I assumed was on the back of my other bags of Nestle Chocolate Chips.

    •  Star(s)

      Great Recipe

      Jessica Hawkins from Bloomfield, MO

      I made these cookies for the first time last night. I used Nestle semi-sweet chocolate chunks and walnuts. Everyone loved them.

    •  Star(s)

      Yummy

      Gretchen Foster from Colorado Springs, CO

      Made these off the bag on a whim and loved them. When the time came to make them again and I couldn't find the recipe I came to this website and yeah! here is the delicious cookie recipe.

    •  Star(s)

      A favorite in the lunchbox

      Diane Juenemann from FARMINGTON, MN

      These are our favorite for lunch box dessert. They are extra good made as a bar in a 9x13 pan. Bake for 35-40 minutes.

    •  Star(s)

      choc-oat-chip cookies

      Beverly Vaden from Bartlesville, OK

      Very delicious and with the oats as an ingredient I don't feel so guilty eating them. Have been requested to bring them to many social functions. Always a hit with the crowd. Prefer the shorter cooking time.

    •  Star(s)

      Great cookies!

      Andrea Thomas from Orange, VA

      I make these cookies following the recipe except I use the pb and chocolate morsels in them. I have recieved so many compliments that people want me to make them all the time! One of my friends hates oatmeal cookies so she was wary to try one but after she did she ate about six of them. She said you could hardly taste the oatmeal.

    •  Star(s)

      Food Allergies

      nikki vassallo from westminster, MA

      Both of my children have allergies to egg. One is allergic to soy, the other to lactose. This recipe works great with egg replacer and lactaid milk. Still soft, gooey and chocolatey!!

    •  Star(s)

      Yummy!!

      Heather Jackson from BALTIMORE, MD

      I baked these for some friends; and I must say that they didn't last long. I prefer the chewy version. Just Yummy!!

    •  Star(s)

      Tried and True

      K. DEGEORGE from ABSECON, NJ

      I've made these cookies many times and they always come out great. When I want to make oatmeal raisin cookies, I add a little cinnamon and nutmeg,and substitute raisins for the chocolate chips-these come out fantastic! I think I originally found the recipe in a magazine(?)-luckily I copied it, and I still use the same sheet of paper,vanilla stained and all. Definitely worth making and putting in the keeper file.

    •  Star(s)

      Yummy!!!

      Richelle Corbett from AVON, NY

      These cookies were sooo good. The melted chocolate and soft oatmeal combined goes excellent with a nice glass of cold milk!!! I couldn't put them down...

    •  Star(s)

      choc-oat-chip cookies

      WILMA BROCCARDO from SAN CLEMENTE, CA

      My family raved and said these were the best cookies ever. The recipe is easy. My grandsons ages 3 & 5 helped measure and mix. I have already put this as my favorite!

    •  Star(s)

      Can't keep them in the house!

      Judy Dykstra from PORT SAINT LUCIE, FL

      I originally found the recipe right on the Nestle's bag of chocolate chips and once I made them we couldn't get enough of them. I shared them with my sister's family and they agreed. I went to make them again and couldn't find the recipe on any of the bags of chocolate chips...I was devastated (I love my sweets). I had to find the recipe again and that led me to this website. They are the chewiest and most moist cookies I've ever made and they always come out just as good as the last time. I do love uniformity when I bake! So glad I found this website and I continue to try new recipes I find here. Thank you Nestles!!!

    •  Star(s)

      chocolate chips+oatmeal=good 4u cookie

      Julie Arney from COLONIAL HEIGHTS, VA

      I liked how the chocolate chips and oatmeal tasted in these cookies. I have tried other recipes with oatmeal and cocoa which would taste like oatmeal cookies. Theses had a good chocolate taste. I added cinamon and cut the butter to reduce the fat in it. My son kept coming back for more so it was a big hit for his sweet tooth.

    •  Star(s)

      yummmm

      Lola Elkins from Grants Pass, OR

      Tried these today. My husband really liked them! Will definitely be making these again.

    •  Star(s)

      Chewy and Delicious!

      Ashley Wetwiski from GRETNA, LA

      I always make chocolate chip cookies so this time I tried this recipe to add some nutrition to my families favorite snack and they were great!


    nutrition

    Nutrition Facts

    Serving Size: 48 cookies (4 dozen)

    Servings Per Recipe: 0

    • Calories: 140
    • Calories from Fat: 60
    • Total Fat: 6g (10% of DV)
    • Saturated Fat: 3.5g (19% of DV)
    • Cholesterol: 20mg (6% of DV)
    • Sodium: 60mg (2% of DV)
    • Carbohydrates: 19g (6% of DV)
    • Dietary Fiber: .5g (4% of DV)
    • Sugars: 11g
    • Protein: 2g
    • Vitamin A: 2% of DV
    • Vitamin C: 0% of DV
    • Calcium: 2% of DV
    • Iron: 4% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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