SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES
These soft and chewy oatmeal chocolate chip cookies are made with brown sugar, old fashioned oats, chopped walnuts & lots of chocolate chips for the perfect bakery-style cookie. You'll love how easy they are to make
Provided by Fiona Dowling
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- In a large bowl whisk together the flour, cinnamon, baking soda & salt.
- In a separate bowl beat together the melted butter and sugars using an electric mixer.
- Beat in the honey, vanilla and egg until smooth.
- Turn the mixer down to low and carefully beat in the flour mixture into the butter mixture until almost combined.
- Add in the oats and beat on medium speed until combined.
- Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
- Form the dough into balls about 3 tablespoons of batter each . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
- When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
- Bake 1 cookie sheet at a time for 12-14 minutes until the tops of the cookies look almost set.
- Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
- Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.
Nutrition Facts : Calories 261 kcal, Carbohydrate 35 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 85 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 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.
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
SOFT CHOCOLATE CHIP OATMEAL COOKIES
Make and share this Soft Chocolate Chip Oatmeal Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 58m
Yield 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; position rack in the center of oven.
- In a bowl, whisk the flour, cinnamon, baking soda, and salt together until ingredients are evenly distributed; set aside.
- Soften the butter in a large bowl, using an electric mixer on medium speed, about 1 minute.
- Add both sugars, and corn syrup; continue beating on medium speed about 2 more minutes until soft, light, and pale brown.
- Beat in the egg, then the egg white, milk, and vanilla until smooth.
- Turn off beaters; add the prepared flour mixture (in stages, if necessary) and beat on low speed just until incorporated.
- Stir in the oats and chocolate chips with a wooden spoon until the chips are evenly distributed.
- Drop by rounded tablespoons onto a large ungreased baking sheet, preferably nonstick, spacing cookies 2 inches apart.
- Bake 6 minutes, rotate the baking sheet from front to back, continue baking for about 7 minutes, or until the cookies are lightly browned, somewhat soft, but definitely set.
- Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
- Cool the baking sheet for 5 minutes before baking another batch or use a second baking sheet that hasn't been in the oven.
- Storage: 5 days at room temperature; not recommended for freezing.
- *Note: reduce the chocolate chips to 1 ½ cups and add 1 ½ cups of any of the following or a combination of the following-butterscotch chips, chopped pecans, chopped walnuts, dried cranberries, M&Ms, milk chocolate chips, peanut butter chips, raisins, Reese's Pieces, roasted unsalted peanuts, sweetened shredded coconut, or white chocolate chips.
Nutrition Facts : Calories 1550.6, Fat 78, SaturatedFat 45.5, Cholesterol 145.5, Sodium 529.7, Carbohydrate 212.5, Fiber 14.5, Sugar 133.9, Protein 21.4
HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES
These cookies don't taste "healthy," which makes them the perfect way to avoid breaking any eat-better resolutions. Toasting the oats before adding them to the batter helps maintain their chewy texture, even after baking.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
- Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
- In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
- Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.
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.
THE BEST SOFT CHOCOLATE CHIP COOKIES
Soft and fluffy chocolate chip cookies. If you prefer harder cookies you can increase oven temp to 375* F and shorten baking time to 8-10 mins. If you like nuts add a cup to the dough with the morsles. Also, you can multiply the recipe and freeze for baking later. Form the dough into balls and partially freeze on cookie sheet(this prevents cookie dough from sticking and freezing together). then you can put them into a freezer bag and enjoy them later. To keep soft cookies soft, put a slice of bread in the container you store the cookies in.
Provided by chefamarie
Categories Drop Cookies
Time 35m
Yield 48-72 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Sift together flour, baking soda, baking powder, and salt into a small bowl.
- In a large bowl, cream crisco, sugars, and vanilla.
- Add eggs one at a time, beating well after each addition.
- Beat in flour mixture one cup at a time.
- Stir in morsles.
- Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
- Bake at 325* F for 11-12 minutes.
- Allow to rest on cooling rack 10 minutes.
- Enjoy!
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
CHOCOLATE CHIP AND BLENDED OATMEAL COOKIES
Make and share this Chocolate Chip and Blended Oatmeal Cookies recipe from Food.com.
Provided by Lighthouse Rita
Categories Dessert
Time 20m
Yield 54 cookies, 54 serving(s)
Number Of Ingredients 12
Steps:
- Blend butter and both sugars.
- Add eggs and vanilla.
- Mix together with flour, blended oatmeal, salt, baking powder and soda.
- Add chocolate chips and nuts.
- Roll into balls and place two inches apart on cookie sheet.
- Bake for 10 minutes at 375.
Nutrition Facts : Calories 115.2, Fat 6, SaturatedFat 2.5, Cholesterol 15.9, Sodium 85.8, Carbohydrate 14.3, Fiber 0.7, Sugar 7.8, Protein 1.7
DEVOURING OATMEAL CHOCOLATE CHIP COOKIES
Delicious soft oatmeal chocolate chip cookies that are easy to make and are great for digestion!
Provided by gab0291
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.
- Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.
- Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 20 g, Cholesterol 20.5 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 4.3 g, Sodium 78.8 mg, Sugar 11.9 g
SOFT CHOCOLATE OATMEAL COOKIES
From the cookbook "A Chocolate Christmas" this is a bit different from the other recipes posted here with the addition of the milk and cinnamon. Makes for a great holiday cookie but also a cookie for anytime of the year - especially lunch boxes! Sometimes I skip the raisins and just add in chopped walnuts or dried cranberries for an even more unique flavor.
Provided by HokiesMom
Categories Drop Cookies
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt - mix with a whisk.
- In a large mixing bowl, beat butter, brown sugar, sugar and vanilla until creamy.
- Beat in the egg.
- Add the flour mixture to the butter mixture, mix well.
- Add the milk and blend completely.
- Stir in the chocolate chips, oats and raisins.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10-12 minutes or until edges are crisp.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely.
OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES
Make and share this Oatmeal Chocolate Chip High Altitude Cookies recipe from Food.com.
Provided by Anonymous
Categories Drop Cookies
Time 20m
Yield 36 small cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat Oven to 375°.
- Mix butter, eggs and sugars until light.
- Add vanilla.
- Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
- Mix in milk til combines.
- Add oatmeal, then chocolate chips (any type you prefer).
- Substitute or add nuts or raisins for chips using the same amounts.
- Drop or roll out dough onto ungreased cookie sheet.
- Cook for 9-11 minutes depending on size.
Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 24, Sodium 153, Carbohydrate 24, Fiber 1.4, Sugar 13.8, Protein 2.3
SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES
These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.
Provided by jlynn79
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 45
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 9 to 11 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 15.3 g, Cholesterol 4.5 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 97.5 mg, Sugar 7.6 g
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