Bakers Oatmeal Milk Chocolate Chunk Cookies Food

BAKER'S OATMEAL-MILK CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Combine oats, flour, baking soda and salt. Mix butter, oil and sugars in large bowl until blended. Add eggs and vanilla; mix well. Stir in flour mixture, then chocolate chunks. Refrigerate 1 hour.
• Drop dough into 30 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or just until edges are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
• In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
• With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
• Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
• When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
• Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

BAKER'S OATMEAL RAISIN-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, oats and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks and raisins.
• Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 11 to 13 min. or until golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°.
• Beat butter and sugars at medium speed with an electric mixer until creamy.
• Add eggs and vanilla, beating well.
• Lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, baking soda, and salt in a bowl, stirring well.
• Add oats; stir well.
• Add to butter mixture; stir until well blended.
• Gently stir in morsels and pecans.
• Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
• Bake at 350° for 10-12 minutes or until brown the edges are brown, but the middle still looks a bit gooey.
• Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND RAISINS

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

ONE-BOWL BAKER'S CHOCOLATE CHUNK COOKIES

Steps:

• Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
• Stir until chocolate is melted and smooth.
• Add butter, brown sugar, eggs, flour and baking powder and mix well.
• Coarsely chop second package of chocolate and stir to mixture along with nuts.
• Drop by heaping spoonful onto ungreased cookie sheet.
• Bake at 350°F for 12-13 minutes.
• Cool for 1 minutes.
• Transfer to wire rack to cool completely.
• Store in airtight container.