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Chocolate Chip Oatmeal Sheet Cake

Chocolate Chip Oatmeal Sheet Cake
9 votes, 4.89 avg. rating (95% score)
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Yield: about 35 servings

Quick, relatively easy to prepare, and great for kids. For variety, try substituting M&Ms for the chocolate chips.

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  • 1-3/4 cups boiling water
  • 1 cup rolled oats (not instant)
  • 1/2 cup (1 stick) margarine or butter
  • 1 cup light brown sugar, packed
  • 1 cup white sugar
  • 2 large eggs
  • 1-3/4 cups sifted all-purpose white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 package (12 ounces) semisweet chocolate chips
  • 3/4 cup chopped nuts (optional)


Preheat the oven to 350 degrees F. Lightly grease a 15-inch by 10-inch baking pan.

Pour the boiling water over the oats and let stand for 10 minutes. Add the margarine and stir until melted. Add the sugars and stir until dissolved. Add the eggs and mix well. Sift together the flour, soda, salt, and cocoa. Add to the oat mixture and mix well. Pour into the baking pan. Sprinkle the chips and nuts, if using, on top.

Bake for 20 to 25 minutes. Cool completely before serving.

Updated Thursday, May 23rd, 2002

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7 Responses to Chocolate Chip Oatmeal Sheet Cake

  1. Victoria Bell October 14, 2003 at 2:11 pm #

    Simple to make and very moist. I melted the
    margarine with the water. I also used 3/4
    cup of each sugar instead of 1 cup each. I
    also added 1 cup raisins, which I plumped
    in the hot water. I used a 15x11x2 pan.
    Most pans this size are only 1″ high.

  2. Anonymous October 11, 2005 at 7:03 pm #

    This recipe is both good for you and bad if you need to avoid sugar, but if you can afford to cheat, you will love it.

  3. Anonymous October 21, 2005 at 3:21 pm #

    Wow! With 11-year-old twin boys and their friends over most of the time, this recipe is the greatest! My family loves it (so do I)!

  4. Anonymous October 20, 2006 at 5:40 pm #

    The best of its kind. None better. We will make it again and again, but put just a little less chips in.

  5. Anonymous December 14, 2006 at 1:05 am #

    The uncooked batter is not very appealing, but the end result was a super moist, not too sweet, treat! I varied the recipe by not using the nuts and using only half the amount of chocolate chips — I had to make another batch as it was well loved by my family.

  6. Susan MacLaren May 22, 2007 at 5:00 pm #

    This is a favorite afternoon snack at our B&B — guests love it! To cut the sweetness a bit I use about half the amount of chocolate chips called for and have had no complaints from chocoholics.
    It’s quick and easy to make and so easy to enjoy.

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