Bake Good

Double Chocolate Oat Drops

  • Intermediate
  • about 3 dozen
  • 5 min
Baking Success Or Baking Mess


2 cups semi-sweet chocolate chips, divided
1/4 cup butter OR margarine
2/3 cup Crown® Lily White® Corn Syrup
2 eggs
1/4 teaspoon salt
4 cups uncooked quick oats
2/3 cup brown sugar, lightly packed
1 cup coarsely chopped walnuts
1 cup flaked coconut


Preheat oven to 350°F. Spray baking sheets with cooking spray.

Combine 1 cup of the chocolate chips and margarine in medium heavy saucepan over low heat; stir just until melted.

Remove from heat. Stir in corn syrup, eggs and salt.

Combine oats, brown sugar, walnuts and coconut in large bowl .

Add chocolate mixture; mix well. Stir in remaining 1 cup chocolate chips.

Drop by tablespoonfuls onto prepared baking sheets.

Bake 15 minutes. (Cookies will not change much in appearance during baking.) Cool 5 minutes on baking sheet or until firm.

Remove; cool completely on wire rack.

Chocolate Dipped Oat Drops:

In medium, heavy saucepan over low heat, stir 1-1/2 cups semi-sweet chocolate chips until melted and smooth. Dip half of each cookie in melted chocolate.

Place on waxed paper to cool.

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