CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
This is the best Oatmeal cookie I have ever tasted and it is my family's favorite. Add your favorite spicy if you like. Great gift for Christmas too!
Provided by Darshirl
Categories Breakfast
Time 28m
Yield 42 42 cookies, 42 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- In a large bowl,sift together flour, baking soda and salt. Set aside.
- In another another bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Stir dry ingredients in the cream mixture until just blended. mix in quick oats, walnuts and chocolate chips.
- Drop by heaping spoonfuls onto ungreased baking sheet.
- Bake for 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
EASY CHOCOLATE CHIP OATMEAL COOKIES
These are delicious cookies that are super-quick to make when you need to satisfy a cookie fix. Even my non-cooking roommates know how to make them, so we have these about once a week.. they never last for more than 24 hours. Try adding coconut, nuts, other dried fruit, etc...
Provided by pollen
Categories Drop Cookies
Time 30m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a bowl, then mix in vanilla.
- Add flour and mix well.
- Mix together baking soda and water, and then add to the batter.
- Stir in the oats and chocolate chips.
- Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 12-15 minutes.
OATMEAL CHOCOLATE CHIP COOKIES (NO EGGS)
Make and share this Oatmeal Chocolate Chip Cookies (No Eggs) recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 46m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Beat butter or margarine, sugars and vanilla until light and fluffy.
- Add flour and salt, mix well.
- Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
- Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
- Don't over cook.
- (There are no eggs in this recipe, I didn't forget to type it down). Makes 3 dozen
Nutrition Facts : Calories 137.9, Fat 7.6, SaturatedFat 4.5, Cholesterol 13.6, Sodium 114.8, Carbohydrate 17.4, Fiber 1, Sugar 9.7, Protein 1.5
SALTY OATMEAL CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
- In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
OATMEAL-FLAX CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Time 1h
Yield about 32 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
- Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
CHOCOLATE CHIP OATMEAL COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 36 cookies
Number Of Ingredients 13
Steps:
- Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
- In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
- Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
OATMEAL CHOCOLATE CHIP COOKIES III
These cookies are great. There good for parties, sleepovers, ect.. You'll love them! Enjoy!!!
Provided by Janie Mai
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
- Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
- Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook. (There are no eggs in this recipe, I didn't forget to type it down).
Nutrition Facts : Calories 289.5 calories, Carbohydrate 38.3 g, Cholesterol 27.1 mg, Fat 15.1 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 9.1 g, Sodium 212.5 mg, Sugar 22.2 g
OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
OATMEAL CHOCOLATE CHIP COOKIE
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
- Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.
HEAVENLY BANANA OATMEAL CHOCOLATE CHIP COOKIES
I found this recipe on another website (http://snider.mardox.com/). They are definitely my favorite cookies! I especially like how moist they are. The number of cookies is a rough estimate - sorry 'bout that!
Provided by Bama Chef
Categories Drop Cookies
Time 25m
Yield 30-48 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.
- Beat in softened butter until the mixture is crumbly.
- Add egg, banana, and quick oats to bowl and mix well.
- Add chocolate chips and walnuts.
- Spoon onto greased cookie sheets.
- Bake for 13-15 minutes, then place on a rack to cool.
Nutrition Facts : Calories 153.8, Fat 8.1, SaturatedFat 4.2, Cholesterol 18.4, Sodium 142.6, Carbohydrate 19.7, Fiber 1.3, Sugar 10.4, Protein 2.1
CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES
The best of everything in one cookie! Try to wait until cool to eat! The best cookie dough treats if you leave out the eggs. Eggbeaters® (1/2 cup) can be substituted for the eggs if desired.
Provided by Sharon Angel
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 35m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.
- Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 20.4 g, Cholesterol 20.5 mg, Fat 6.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 122.4 mg, Sugar 12.2 g
CHOCOLATE CHIP OATMEAL COOKIES
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! -Diane Neth, Menno, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
WHITE CHOCOLATE CHIP OATMEAL COOKIES
These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned.
Provided by julie
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 27.9 g, Cholesterol 26 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 166 mg, Sugar 17.4 g
CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)
Another recipe from one of my favourite Canadian chefs, Michael Smith. He likes to rely on the senses and intuition instead of following a recipe. BUT this recipe the way it is written, is terrific! I'm sure that these would be less crispy if cooked for less time, but they are perfect the way they are. The molasses and vanilla add the best flavour! These have a nice light crunch, perfect for dipping in a glass of cold milk. Enjoy!
Provided by Nif_H
Categories Chocolate Chip Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat your oven to 375°F.
- Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
- Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
- Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
- Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!
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