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.
BAKERY STYLE CHOCOLATE CHIP COOKIES
Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
Provided by Tessa Arias
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, and salt.
- In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
- If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.
THE ULTIMATE BAKERY STYLE CHOCOLATE CHIP COOKIE
Bakery Style Chocolate Chip Cookies are all the rage. These giant, soft, thick, warm cookies are easy to make. Why pay $4+ per cookie when you can bake them fresh at home in less than 20 minutes!
Provided by Rachel Farnsworth
Categories Dessert
Time 24m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
- Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
- Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
- Pour in the chocolate chips and use a large spoon or rubber spatula to fold in the chocolate chips by hand.
- Divide the dough into 8 to 10 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 4 per pan.
- Bake in the 400 degree oven for 11-14 minutes, until tops are golden brown.
- Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.
Nutrition Facts : Calories 447 kcal, Carbohydrate 58 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 90 mg, Sodium 273 mg, Sugar 29 g, ServingSize 1 serving
GLUTEN FREE TAHINI OATMEAL CHOCOLATE CHUNK COOKIES
Yes these Tahini Oatmeal Chocolate Chunk Cookies are vegan, gluten free, and refined sugar free, but they sure as heck don't taste like health food. DROOL.
Provided by Sofi | Broma Bakery
Categories Cookie
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, mix the tahini, maple syrup and vanilla extract together until combined.
- Add in the oats, almond flour, salt, cinnamon, dates and chocolate and mix until everything comes together. The batter might still be a little runny. As it sits it will thicken up, so don't worry! But if your batter is super super runny, add one more tablespoon of almond flour. And if it is too thick, add in a tablespoon of tahini. Let the batter sit for 10 minutes to thicken.
- Using a cookie scoop, scoop out the batter onto the lined baking sheet. Flatten the cookies slightly with your palm. Bake for 10-12 minutes or until the edges are golden brown. The middle of the cookies should still be pretty raw (they're vegan!). Do NOT over bake, you want them to be chewy and gooey in the middle.
BAKERY OATMEAL CHOCOLATE CHIP COOKIES
These are the best I've ever had. A friend shared the recipe with me and she swears the secret is hand mixing. So even if you are tempted, put that electric tool down!
Provided by sofie-a-toast
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- mix first four ingredients until combined, MIX BY HAND (its the trick to this recipe!). add the dry ingredients, then the oats, then the chocolate chips, mixing each time.
- refrigerate dough for taller/chunkier cookies for 1 hr or more. drop them on a greased pan in Tablespoonfuls.
- 350 for 10 mins (i usually find that 12 is good- though recipe said 10. it's a little too gooey for me. just start checking them after 10.
Nutrition Facts : Calories 152.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 17.9, Sodium 189.7, Carbohydrate 22.7, Fiber 1.1, Sugar 12.7, Protein 2.2
OATMEAL CHOCOLATE CHIP COOKIES
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 40m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
More about "bakery oatmeal chocolate chip cookies food"
BAKERY STYLE OATMEAL CHOCOLATE CHIP COOKIES - LOVELY ...
From lovelylittlekitchen.com
5/5 (11)Calories 238 per servingTotal Time 1 hr 15 mins
- In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then add vanilla extract.
- In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on low speed until a dough forms. Add the almonds and chocolate chips, and mix to incorporate.
- Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 12-14 minutes or until the edges of the cookies are golden brown and the center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
INCREDIBLE BAKERY COOKIES FROM COAST TO COAST : FOOD ...
From foodnetwork.com
Author By
OATMEAL CHOCOLATE CHIP COOKIES RECIPE
From centercutcook.com
BAKERY STYLE OATMEAL CHOCOLATE CHIP COOKIES -BEST OATMEAL ...
From picky-palate.com
Cuisine AmericanCategory DessertServings 24Calories 67 per serving
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- Cream butter and sugars until light and fluffy, about 1-2 minutes. Add egg and vanilla beating until well combined. Slowly add flour, oats, salt, baking soda and chocolate chunks until just combined. With a large cookie scoop, scoop dough onto prepared baking sheet 2 inches apart. Bake for 14-15 minutes, until golden brown around edges. Remove and let cool on baking sheet for 10 minutes before removing. Serve warm or room temperature.
HOW TO MAKE BAKERY STYLE OATMEAL RAISIN COOKIES - MARGIN ...
From marginmakingmom.com
Reviews 64Calories 153 per servingCategory Desserts
- In the bowl of a stand mixer, combine butter, brown sugar, and white sugar, beating until light and fluffy.
BAKERY STYLE DOUBLE CHOCOLATE CHIP COOKIES - THE FOOD ...
From thefoodcharlatan.com
4.8/5 (9)Total Time 2 hrs 20 minsCategory DessertCalories 316 per serving
- In a large bowl or stand mixer, beat the butter until light and fluffy, 2 minutes or so, scraping the edges.Add the white and brown sugar and beat 1 more minute, scraping bottom and sides.Add 2/3 cup (4 oz) dark chocolate (chop it with a knife if you aren't using chips) to a small bowl.
- Let it sit for 1 minute, then stir until it is completely smooth. (See photos) Beat the chocolate into the dough.Add eggs and vanilla and beat well, scraping the edges and bottom of the bowl.
OATMEAL COOKIES - JO COOKS
From jocooks.com
4.8/5 (22)Calories 237 per servingCategory Cookies
- Preheat oven and prepare baking sheets: Preheat your oven to 350 F degrees. Line 2 baking sheets with parchment paper; set aside.
- Mix sugar, butter and eggs: In a large bowl, combine the butter with the brown sugar, granulated sugar, and mix until light and creamy. Add the eggs and vanilla extract; beat well.
- Mix dry ingredients and combine: In another medium size bowl, combine together the flour, quick cooking oats, cinnamon and baking soda. Add this to the butter mixture; mix well.
- Fold in optional ingredients: If adding any of the optional ingredients, add them now and fold them in to the cookie dough.
VEGAN CHOCOLATE CHIP OATMEAL COOKIES | THE CHESTNUT BAKERY
From thechestnutbakery.com
Cuisine AmericanTotal Time 27 minsCategory Cookies
- Mix together the ground flaxseed and water to make flax egg. Set aside until it becomes thick and jelly-like.
- In a large mixing bowl, mix together the flours, rolled oats, sugars, baking powder and salt with a whisk until completely combined.
GIANT BAKERY STYLE CHOCOLATE CHUNK COOKIES | NEIGHBORFOOD
From neighborfoodblog.com
4.4/5 (17)Total Time 38 minsCategory CookiesCalories 385 per serving
- In another bowl, beat together the butter and sugars until smooth. Add in the egg and yolk and beat until smooth. Beat in the vanilla extract then stir in the flour until just combined. Stir in 1 1/2 cups chocolate chunks until evenly distributed.
- Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you'll need to take the bowl out of the fridge about a half hour before you plan to bake these so they're scoopable.
- Preheat the oven to 350 degrees (I highly recommend an oven thermometer!). Line two baking sheets with parchment paper. Scoop the dough out into scant 1/4 cup portions. Place on the baking sheet, about 3 inches apart. Bake for 11-13 minutes or until set on the outside, but still puffed and a bit gooey in the center, rotating the pans halfway through.
LEVAIN BAKERY OATMEAL RAISIN COOKIES - MODERN HONEY
From modernhoney.com
4.9/5 (41)Category DessertServings 10Total Time 25 mins
- In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins and walnuts (optional).
CHOCOLATE CHIP M&M COOKIES (BAKERY STYLE) - CHELSEA'S ...
From chelseasmessyapron.com
5/5 (18)Total Time 42 minsCategory Dessert, SnackCalories 384 per serving
- PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner and set aside.
- BUTTER AND SUGARS: In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy, about 3-4 minutes.
- EGGS: separate the eggs yolks from egg whites (discard ONE of the egg whites or save it for a different recipe -- we only want ONE egg white in this recipe). Beat the egg yolks and vanilla extract into the sugar and butter mixture. Place the remaining ONE egg white in another bowl. Add the cream of tartar in with the single egg white and beat for several minutes until light and fluffy. Add that egg white mixture to the rest of the wet ingredients and mix until combined.
- DRY INGREDIENTS: in another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER blending into a powder and not before). Stir until combined.
LACTATION COOKIES (OATMEAL CHOCOLATE CHIP) | BUNSEN BURNER ...
From bunsenburnerbakery.com
Reviews 399Calories 208 per servingCategory Cookies
- Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.
- Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.
- Add the almond butter (optional) and oatmeal, mixing again until just combined. Stir in the chocolate chips.
BLUE RIBBON OATMEAL CHOCOLATE CHIP COOKIES - WHOLESOME ...
From wholesomefarmhouserecipes.com
5/5 (3)Calories 161 per servingCategory Dessert
- Preheat oven to 350 degrees Fahrenheit. Line the baking sheets with parchment or silicone baking liners.
- Using a stand mixer cream the butter and sugars together until the sugars are dissolved. The batter will become a pale white color.
GLUTEN-FREE CHOCOLATE CHIP OATMEAL COOKIES | KING ARTHUR ...
From kingarthurbaking.com
4.7/5 (74)Total Time 28 minsServings 56Calories 60 per serving
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray., Beat together the butter and sugars until smooth., Add the egg and vanilla, beating to combine., Whisk together the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl., Mix until everything is thoroughly incorporated.
- Scrape the bottom and sides of the bowl, and mix briefly., Stir in the chocolate chips., Scoop the dough by the teaspoonful onto the prepared baking sheets; a teaspoon cookie scoop works well here.
- Leave about 1 1/2" between cookies., Bake the cookies for 13 to 14 minutes, until they're a light golden brown, with slightly darker edges.
- Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan., Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
THICK CHEWY BAKERY OATMEAL COOKIES - AMANDA COOKS & STYLES
From amandacooksandstyles.com
Cuisine AmericanCategory Dessert
- In the bowl of your stand mixer, cream together butter, vegetable oil, honey and sugars over medium speed until smooth. Beat in egg and vanilla extract. Slowly add flour mixture until fully combined. Stir in chocolate chunks. Cover and place dough in the fridge for 30 minutes to chill.
- Line a baking sheet with parchment paper and drop generous sized rounded balls of cookie dough onto the baking sheet.
BAKERY STYLE CHOCOLATE CHIP COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
4/5 (108)Category CookiesServings 15
- Cream butter and sugars together for about 3-4 minutes or until butter is completely incorporated and smooth.
THE SOFTEST CRUMBL OATMEAL CHOCOLATE CHIP COOKIES ...
From lifestyleofafoodie.com
Ratings 17Category DessertCuisine AmericanTotal Time 22 mins
OATMEAL CHOCOLATE CHIP COOKIE CAKE | FOODTALK
From foodtalkdaily.com
Servings 16Total Time 1 hr 10 mins
VEGAN OATMEAL CHOCOLATE CHIP COOKIES - SHORTGIRLTALLORDER
From shortgirltallorder.com
4.8/5 (4)Total Time 56 minsCategory Vegan Cookies + BrowniesCalories 272 per serving
OATMEAL CHOCOLATE CHIP COOKIES – MOO FREE BEVERAGES
From moofreebeverages.com
Brand Eastern Woodlands Trading Co.
CHOCOLATE CHIP COOKIES ARCHIVES - BUTTERNUT BAKERY
From butternutbakeryblog.com
MOLASSES CHOCOLATE CHIP COOKIES RECIPE - ALL INFORMATION ...
From therecipes.info
DISCOVERNET | OATMEAL CHOCOLATE CHIP AND RAISIN COOKIES
From discovernet.io
AMAZON.CA: COOKIES - BREADS & BAKERY: GROCERY & GOURMET ...
From amazon.ca
OATMEAL CHOCOLATE CHIP COOKIES, MADE WITH CERTIFIED GLUTEN ...
From bizzylizzybakery.com
SAVE ON VOORTMAN BAKERY COOKIES OATMEAL CHOCOLATE CHIP ...
From giantfoodstores.com
CHOCOLATE CHIP TOFFEE OATMEAL COOKIES - SEASON OF BAKING
From seasonofbaking.com
BAKERY STYLE CHOCOLATE CHIP COOKIE RECIPE - ALL ...
From therecipes.info
BAKERY OATMEAL CHOCOLATE CHIP COOKIES- TFRECIPES
From tfrecipes.com
GIANT CHOCOLATE CHUNK OATMEAL COOKIES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
COOKIES RECIPES - PAGE 3 OF 11 - BUTTERNUT BAKERY
From butternutbakeryblog.com
GRAND CENTRAL OATMEAL CHOCOLATE CHIP COOKIES ...
From inspired2cook.com
COOKIES - PAGE 2 OF 11 - BUTTERNUT BAKERY
From butternutbakeryblog.com
COOKIE RECIPES | BUTTERNUT BAKERY
From butternutbakeryblog.com
OATMEAL CHOCOLATE CHIP COOKIE - THE PROTEIN BAKERY
From proteinbakery.com
BAKERY COOKIES & BROWNIES
From saveonfoods.com
OATMEAL CHOCOLATE CHIP COOKIES (PACKAGE OF 6) – FARM2DOOR
From northsimcoe.farm2door.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love