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Quick and Easy

Cream Cheese Chip Oatmeal Cookies


30 minutes
Skill Level
24 cookies

These soft and crunchy oatmeal cookies include the smooth and creamy taste of HERSHEY’S CHIPITS Cream Cheese flavoured chips. Try it today!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
10 minutes


  • 1 cup
    all-purpose flour (250 mL)
  • 1 tsp
    baking soda (5 mL)
  • 1 tsp
    ground cinnamon (5 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1/4 tsp
    ground nutmeg (1 mL)
  • 1/2 cup
    unsalted butter, at room temperature (125 mL)
  • 1/2 cup
    packed brown sugar (125 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 1
  • 1 tbsp
    freshly grated lemon zest (15 mL)
  • 2 tbsps
    freshly squeezed lemon juice (30 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 1 1/2 cups
    quick-cooking rolled oats (375 mL)
  • 1/2 cup
    sweetened shredded coconut (125 mL)


Equipment Needed 
oven Oven
handheld mixer Handheld Mixer
baking sheet Baking Sheet

Preheat oven to 350°F (180°C).


Whisk together flour, baking soda, cinnamon, salt and nutmeg in medium bowl.


Beat together butter, brown sugar and granulated sugar using handheld electric mixer in large bowl until light and fluffy, about 3 to 5 minutes. Beat in egg until blended. Beat in lemon zest, lemon juice and vanilla until blended. Beat in flour mixture just until combined. Stir in oats, cream cheese chips and coconut until incorporated.


Substitute coconut with your favourite mix-in, such as chopped nuts, seeds or dried fruit. Try chopped almonds, dried cranberries or raw green pumpkin seeds (pepitas).


Drop by tablespoonfuls (15 mL) onto parchment paper–lined baking sheet, spacing about 2 inches (5 cm) apart. Flatten slightly.


Bake for 8 to 10 minutes or until tops are set and edges are golden.


Let cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.