OATMEAL, CHOCOLATE CHIP & WALNUT COOKIES
If you're crazy about chocolate and nuts, then you'll love these cookies. They're perfect for autumn baking and they'll make your house smell heavenly. You'll find that they are just the right amount of sweet.
Provided by JosieMo
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Cream together sugars and butter.
- Add in eggs and vanilla extract until mixed.
- In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture.
- Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes.
- Let cool for 5 minutes before serving. Great served warm. Enjoy!
OATMEAL-MILK CHOCOLATE CHIP COOKIES WITH WALNUTS
Adding milk chocolate chips and chopped walnuts makes these oatmeal cookies a delicious mouthful.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer, on medium-high speed, in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the milk chocolate chips and walnuts.
- Line 2 baking sheets with parchment. 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.
- Position oven racks in the top and bottom thirds of the oven and preheat 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 racks to cool completely.
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES
For a twist on classic chocolate chip cookies, try our oat flour dark chocolate cherry walnut cookies. In this gluten-free recipe, the oat flour will help your cookies give off the flavor notes of an oatmeal cookie and retain the crispy texture of a chocolate chip cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 40
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
BEST CHOCOLATE CHIP WALNUT COOKIES
Make and share this Best Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Honeybeee
Categories Drop Cookies
Time 24m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
- Preheat oven to 375 degrees.
- In mixer bowl combine butter and sugars; beat until fluffy and well blended.
- Beat in egg.
- Add vanilla and mix well.
- Gradually add flour mixture until just blended.
- Stir in chocolate chips and walnuts (if used).
- Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
- Bake until cookies are well browned (12 to 14 minutes).
- Cool on wire racks.
BETH'S SPICY OATMEAL RAISIN COOKIES - FROM ALLRECIPES WEBSITE
These truly are "5 star" cookies. This is from the All Recipes Website. Here is what the chef has to say: "With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good." Thank you Beth Sigworth for such a wonderful recipe!
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs and vanilla until smooth.
- Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
- Stir in the oats and raisins.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes until light and golden.
- Do not overbake.
- Let them cool for 2 minutes before removing from cookie sheets to cool completely.
- Store in airtight container.
- Make sure you get some, because they don't last long!
Nutrition Facts : Calories 143.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 18.5, Sodium 92.6, Carbohydrate 20.5, Fiber 1, Sugar 11.2, Protein 2.1
BETH'S OATMEAL CHOCOLATE CHIP WALNUT COOKIES
These are cookies that I created for my husband. I hope you enjoy. He sure did. I prefer to use semi-sweet chocolate chips, but use milk chocolate chips for him.
Provided by beth2440
Categories Drop Cookies
Time 27m
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- In one bowl beat butter, Crisco, sugars, eggs and vanilla till smooth. I do it by hand myself, but you can use the mixer.
- Add in the flour, baking soda, salt and cinnamon till combined.
- Fold in the oats, chips and nuts. You will want to do this step by hand. The dough is pretty stiff.
- You can certainly use more or less of chips and nuts.
- Drop by heaping tablespoon onto an ungreased cookie sheet or I use my Silpat.
- Flatten them slightly because they do not spread much.
- Bake 12-14 minutes or until lightly brown.
- Cool and enjoy!
Nutrition Facts : Calories 210.9, Fat 11, SaturatedFat 4.6, Cholesterol 30.3, Sodium 137.7, Carbohydrate 25.5, Fiber 1.4, Sugar 13.4, Protein 3.3
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