CHEWY DOUBLE CHOCOLATE CHIP COOKIES
I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!
Provided by Tweety Grams
Categories Drop Cookies
Time 34m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar, then add the eggs and vanilla.
- Blend in the cocoa and add baking soda, salt and blend well.
- Add the flour into the creamed mixture and fold in the chocolate chips.
- Bake at 350° for 8-9 minutes.
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.
OATMEAL CHOCOLATE CHIP COOKIES
Thick, soft and chewy, these are the best Oatmeal Chocolate Chip Cookies!
Provided by Blair Lonergan
Categories Cookies
Time 2h26m
Number Of Ingredients 11
Steps:
- In a large bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk.
- Gradually add the oats; mix until well incorporated.
- In a separate bowl, whisk together flour, baking soda and salt.
- Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips.
- Cover and the bowl and refrigerate the dough for at least 1-2 hours, or up to 2 days.
- If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly.
- Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats.
- Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
- Bake until cookies are lightly browned on the edges, but still soft in the center (about 10-12 minutes). Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks.
Nutrition Facts : ServingSize 1 cookie, Calories 132 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 87 mg, Fiber 1 g, Sugar 12 g
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
Steps:
- Preheat oven to 375.
- Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.
- Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.
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
CHOCOLATE CHIP OATMEAL COOKIES
I am absolutely obsessed with these delicious chocolate chip oatmeal cookies! They have a slightly crisp exterior and a soft and chewy center with the most incredible sweet, nutty flavor and that wonderful texture of oatmeal in every bite. An easy, irresistible classic oatmeal cookie that will have everyone coming back for seconds!
Provided by Kim
Categories Dessert
Time 22m
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Using a hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the salt and oats and mix on low until just combined.
- In a separate medium mixing bowl, whisk the flour and baking soda together so there are no lumps. Add this mixture to the dough and mix gently but don't overmix. Fold in the chocolate chips (and nuts if using). Dough will be thick and sticky. You can chill for about 30 minutes, so it isn't so sticky or proceed with the recipe.
- Scoop dough out using a 1/8 cup measuring cup or 2-tablespoon cookie scoop, and roll into balls. Lay six dough balls on a cookie sheet lined with parchment paper or a silicone mat.
- Bake for 10-13 minutes or just until edges are set. Do not over bake! Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chips into the tops for presentation!
- For optimal chewiness, let cookies cool completely! If you're less into chewiness and more into doughiness, then disregard my advice. I personally love them cooled and super chewy! Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 166 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 84 mg, Fiber 1 g, Sugar 11 g
CHERRY CHOCOLATE CHIP OATMEAL COOKIES
These Cherry Chocolate Chip Oatmeal Cookies are soft and chewy with lightly crispy edges! The combination of oatmeal, chocolate and pops of fruit from the cherries is delicious and so fun!
Provided by Lindsay
Categories Cookies
Time 2h
Number Of Ingredients 12
Steps:
- Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
- 2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it's ready.
- . Add the eggs one at a time and mix until well combined after each.
- . Add the vanilla extract and mix until well combined.
- . Add the dry ingredients and mix until the dough is just combined. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball. 6.
- Stir in the oats, chocolate chips and dried cherries. 7.
- Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used. 8.
- Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for 2-3 hours. 9.
- When ready to bake the cookies, remove the cookie dough from the fridge and let it sit for about an hour to come closer to room temperature. 10
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. 11.
- ake cookies for 7-9 minutes. Remove just as the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above. 12. Re
- ove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 162 calories, Sugar 16.1 g, Sodium 75.6 mg, Fat 6.2 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 25.2 g, Fiber 1.5 g, Protein 2.1 g, Cholesterol 21.1 mg
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.
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
SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES
With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!
Provided by Sally
Categories Dessert
Time 1h24m
Number Of Ingredients 12
Steps:
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops- this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
HEALTHIER CHEWY CHOCOLATE CHIP OATMEAL COOKIES
Carrots are not normally found in cookies, but they act as a great natural sweetener while adding moisture. I also replaced half the chocolate chips with dried cranberries. These cookies are tasty and a good source of fiber.
Provided by MakeItHealthy
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h30m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 16.7 g, Cholesterol 14.7 mg, Fat 5.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 37.3 mg, Sugar 9.3 g
SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES
These Oatmeal Chocolate Chip Cookies are packed with oats, chocolate chips, and incredibly soft and chewy. These cookies are easy to make and delicious!
Provided by Danielle
Categories Dessert
Time 57m
Number Of Ingredients 11
Steps:
- In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, light brown sugar, and granulated sugar together for 1-2 minutes or until well combined.
- Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Cover tightly and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Using a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down each ball of cookie dough to slightly flatten them.
- Bake at 350°F (177°C) for 10-13 minutes or until the tops of the cookies are set.
- Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
CHOCOLATE CHIP CHERRY OATMEAL COOKIES
"My husband and I love homemade cookies, but a full batch is too much," writes Denise Fritz of Ormond Beach, Florida. "So I concocted these oatmeal cookies with chocolate chips and dried cherries. This recipe is for chocolate-covered cherry lovers everywhere!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 cookies.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.
Nutrition Facts : Calories 203 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES
Super simple and supremely chocolaty, these chocolate oatmeal cookies are stuffed to the brim with chocolate chip goodness.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
- In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
- Add egg and vanilla, and beat until blended.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
- Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
- Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
- Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
- They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.
Nutrition Facts : ServingSize 1 cookie, Calories 109 kcal, Sugar 10 g, Sodium 54 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 1 g, Protein 1 g, Cholesterol 15 mg
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 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.
CHEWY OATMEAL CHOCOLATE CHIP COOKIES
Best Ever Chewy Oatmeal Chocolate Chip Cookies are checking all the boxes: super soft, hearty, incredibly chewy, giant (like, 6 oz. giant), easy to make and filled with oats and chocolate chips!
Provided by Tawnie Graham of Kroll's Korner
Categories Dessert
Time 25m
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, rolled oats, cornstarch, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
- Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment.
- Turn the mixer on the lowest setting. Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar until incorporated.
- Then add in the egg, egg yolk, molasses and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or sides of the bowl use a rubber spatula to knock it off.
- Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. Add in the chocolate chips until incorporated and then turn off the machine.
- Measure out ~6-7 large cookies. Roll each cookie dough into a dough ball. Place cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them.
- Bake the cookies for 9-11 minutes. The secret is to pull them out before you think they are done. Let the cookies rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack. I love these cookies best day of, but are also freezer friendly. Enjoy!
- Whisk the ingredients together for the glaze in a medium bowl. Drizzle over cooled cookies. I love these cookies best day of, but are also freezer friendly. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 594 kcal, Carbohydrate 97 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 103 mg, Sodium 341 mg, Fiber 4 g, Sugar 50 g
OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- In a medium bowl, whisk together the flour and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 170 kcal, Carbohydrate 20 g, Protein 1.5 g, Fat 67 g, SaturatedFat 3 g, TransFat 1 g, Sodium 93 mg, Fiber 0.6 g, Sugar 10 g, UnsaturatedFat 4.5 g
CHEWY OATMEAL CHOCOLATE CHIP COOKIES
These are a little different flavor from you regular oatmeal cookie as they have butterscotch pudding mix added to the batter, these cookies tend to stick to the pan so grease your pan generously, make certain that you have a large enough bowl there is a lot of batter to this recipe ------ not sure why so many members are having problems with this recipe, these cookies are wonderful!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 23m
Yield 40 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Generously grease a cookie/baking sheet.
- In a large bowl, using an electric mixer, beat butter and both sugars for 2 minutes.
- Beat in eggs and vanilla until light and creamy them beat in pudding mix until combined.
- In another bowl combine the flour, baking soda, baking powder, salt and cinnamon.
- Add the flour mixture to the creamed mixture and mix until combined.
- Mix in the oats until combined, then mix in the chocolate chips.
- Drop by heaping teaspoonfuls on to prepared cookie sheet leaving 2-inches apart.
- Bake for 8-10 minutes, or until golden around the edges.
- Let baking sheets cool between baking cookies.
Nutrition Facts : Calories 149.9, Fat 5.7, SaturatedFat 3.1, Cholesterol 22.8, Sodium 137.4, Carbohydrate 22.3, Fiber 1.3, Sugar 10.4, Protein 2.8
HEALTHY OATMEAL CHOCOLATE CHIP COOKIES (AWARD WINNING!)
These healthy oatmeal chocolate chip cookies are a simple and delicious dessert that uses simple ingredients! No eggs or dairy needed, they take just 12 minutes to cook!
Provided by Arman
Categories Dessert
Time 12m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
- In a large mixing bowl, add your coconut sugar, white sugar, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix. Refrigerate the dough for 30 minutes.
- Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
- Bake the cookies for 15-17 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 97 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, Sodium 60 mg, Fiber 1 g
OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- In a large bowl using a stand mixer or hand mixer, cream together the butter, brown sugar, and white sugar until fluffy and lightened in colour.
- Beat in eggs one at a time, then stir in vanilla.
- In a smaller bowl, combine the flour, baking soda and salt. With a wooden spoon stir the dry mixture into the creamed mixture until just blended.
- Gently stir in the rolled oats and your selected add-ins.
- Using spoons or a cookie scoop drop by Tablespoonfuls onto the parchment paper baking sheet, evenly spaced apart.
- Bake for 12-16 minutes (depending on your oven), then allow cookies to cool on baking sheet for 5 minutes before transferring them onto a cooling rack. Enjoy!
CHEWY OATMEAL CHOCOLATE CHIP COOKIES
Chewy Oatmeal Chocolate Chip Cookies are chewy on the inside with a thin, crispy outside.
Provided by Emily Walker
Categories Dessert
Time 20m
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees.
- Blend shortening, brown sugar, egg, vanilla, and milk together until creamy.
- Add quick oats, flour, baking soda, salt, and cinnamon.
- Mix at low speed just until blended.
- Stir in chocolate chips.
- Drop by rounded tablespoonfuls unto cookie sheet.
- Bake 10 to 12 minutes.
- We add different extras to the cookie base, this time we did milk chocolate chips and toasted coconut and they were really yummy.
Nutrition Facts : Calories 116 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 69 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LOW FAT CHEWY CHOCOLATE CHIP OATMEAL COOKIES
Steps:
- Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
- Add the egg, followed by the applesauce and vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
- Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
- Bake for about 10-12 minutes, or until cookies become light brown at the edges.
- Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container so you don't eat them all in one sitting!
Nutrition Facts : ServingSize 2 cookies, Calories 190 kcal, Carbohydrate 34.2 g, Protein 2.6 g, Fat 6.3 g, Fiber 2 g, Sugar 19.3 g
CHEWY OATMEAL CHOCOLATE CHIP COOKIES
These Chewy Oatmeal Chocolate Chip Cookies have the best texture, and are filled with lots of oats, vanilla, cinnamon, and chocolate.Makes 30-40 cookies, depending on size. (Extra dough can be frozen if needed.)
Provided by Plum Street Prints
Number Of Ingredients 12
Steps:
- Combine dry ingredients (flour, cinnamon, salt, baking soda) and set aside.
- In a large stand mixer fitted with the paddle attachment, or in a large bowl with handheld mixer, cream together butter and sugars on medium speed.
- Once well mixed, add in vanilla and eggs. Mix until incorporated.
- Then add in combined dry ingredients and mix until dough is formed.
- Turning speed down to low, mix in oats until well combined.
- Then slowly add in chocolate chips. I like to unlock the stand at this point (so it doesn't crush the chips) and mix in the chocolate chips with the mixer.
- Once cookie dough is well incorporated, use a cookie scoop to scoop dough onto a parchment-lined cookie sheet. Leave a little space between each cookie, and after you scoop it, use the back of a small spatula to smoosh the cookie down and partially flatten in (see image below, I flatten about halfway).
- You're going to freeze the cookie dough in this flattened state, and then bake from this shape. Freeze dough for 30 minutes in the freezer.
- Meanwhile, preheat your oven to 375°F.
- Place cookie dough pieces on a parchment-lined baking sheet and bake for 7-9 minutes, until the tops are golden.
- Top with a little sprinkle of flaked sea salt (or normal salt). Let rest for several minutes before eating to set. Enjoy!
- (These store well at room temperature in an airtight plastic container with lid.)
CHEWY OATMEAL CHOCOLATE CHIP COOKIES
These chewy oatmeal chocolate chip cookies are slightly crispy around the edges, but soft and chewy making them the best oatmeal chocolate chip cookies you'll ever have!
Provided by Cyd Converse
Categories Cookies
Time 27m
Number Of Ingredients 10
Steps:
- Preheat oven to 350° then sift together flour and baking soda.
- In a separate bowl or the bowl of a stand mixer, cream together butter, eggs, sugars, and vanilla.
- Combine dry ingredients and wet ingredients by adding the flour mixture to the sugar and butter mixture a bit at a time. The dough will be very stiff.
- Add oats until well combined, then add chocolate chips and peanut butter.
- Drop onto an ungreased baking sheet. For best results, use a cookie scoop to measure an equal amount for each cookie, and form the dough into slightly flattened puck-like shapes on the tray before placing in the oven.
- Bake for 9 - 12 minutes or until golden around the edges.
- Allow to cool slightly, then remove to a baking rack to continue cooling.
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
Crunchy nuts added to the chewy texture of these cookies make a nice combination. They won't last long in your cookie jar!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Sift together flour, cocoa and baking soda; add to creamed mixture along with oats, stirring until well blended. Fold in chocolate chips and walnuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes. Cool 3 minutes before removing to wire racks.
Nutrition Facts :
CHEWY CHOCOLATE CHIP OATMEAL-RAISIN COOKIES
If you thought the words delicious and low-fat could never be used to describe one cookie, think again. This one's chewy, sweet, and chock-full of chocolate bits, yet it still packs only 2 grams of fat per serving.
Categories Cookies Chip Oatmeal-Raisin chocolate Chewy
Time 12m
Yield 1
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick cooking spray.
- In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy.
- Add egg whites, egg, and vanilla extract; beat until smooth.
- With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined.
- Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool.
- Repeat until all batter is used. Store cookies in tightly covered containers.
Nutrition Facts : Calories 90 calories
RISSANI'S CHEWY CHOCOLATE CHIP OATMEAL COOKIES
Make and share this Rissani's Chewy Chocolate Chip Oatmeal Cookies recipe from Food.com.
Provided by Rissani
Categories Drop Cookies
Time 1h5m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Combine the flour, baking soda and salt. Set aside.
- In a large bowl cream together the butter, brown sugar and white sugar until smooth and cream. Beat in the eggs until blended, then stir in vanilla. Stir in the dry ingredients until blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet or parchment paper to avoid sticking.
- Bake for 12 minutes or until lightly browned. Allow cookies to cool on the baking sheet for approximately 5 minutes before moving to wire racks.
CHEWY OATMEAL COOKIES
One of my favorite oatmeal cookie recipes, I sometimes like to use a mixture of butterscotch and chocolate baking chips --- these cookies are very good!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 23m
Yield 48 cookies (approx)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Generoulsy grease cookie sheet/s.
- In a large bowl mix together the butter with brown sugar, maple extract and eggs; beat using an electric mixer on medium speed until fluffy and no sugar granules remain (about 3 minutes).
- In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until just combined.
- Stir in the oats until combined (the batter will be thick).
- Mix in nuts or baking chips (if using).
- Drop by heaping teaspoonfuls onto greased cooking sheet spacing about 2-inches apart.
- Bake for 8-10 minutes or until lightly golden (do not overbake).
- Cool for 2-3 minutes then remove to rack to cool completely.
Nutrition Facts : Calories 123.3, Fat 5.9, SaturatedFat 3.8, Cholesterol 19, Sodium 87.3, Carbohydrate 16.3, Fiber 0.6, Sugar 10.4, Protein 1.6
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (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. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with these chocolate chip oatmeal cookies 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 Oatmeal Cookies
Time 47m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cream together butter, brown sugar, and white sugar in a large bowl until smooth. Beat in eggs one at a time, until well combined; stir in vanilla extract.
- Combine flour, baking soda, and salt in a separate bowl; stir into the creamed mixture until just blended. Mix in quick oats, walnuts, and chocolate chips. Drop batter by heaping spoonfuls onto ungreased baking sheets.
- Bake in the preheated oven for 12 minutes. 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 OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and chocolate chips.
- CHILL THE DOUGH. Place dough in fridge to cool for at least 1 hour
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Using ice cream scoop, scoop dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 13 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.
Nutrition Facts : ServingSize 1, Calories 434 calories, Sodium 193.9, Fat 22.7, SaturatedFat 12.4, Carbohydrate 49.5, Fiber 3.6, Protein 10.8, Cholesterol 223mg
CHEWY OATMEAL CHOCOLATE CHIP COOKIES
The perfect oatmeal chocolate chip cookie recipe!
Provided by Taylor
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl with electric mixer, beat together the butter, brown sugar, and granulated sugar until well combined.
- Add the egg and vanilla and beat until combined.
- Add the cinnamon, baking soda, and salt, and beat until combined.
- Add the flour, beating until combined.
- Add the oats, beating until combined.
- Fold in the chocolate chips.
- Cover and chill in the refrigerator for 30-60 minutes.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Roll the dough into 1" balls and place on parchment paper lined baking sheets. Bake for 10-12 minutes, until edges are slightly golden.
- Let cool for about 5 minutes and then transfer to cooling rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 166 kcal, Carbohydrate 20 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 81 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
CHEWY OATMEAL CHOCOLATE CHIP COOKIES
This simple recipe for soft, chewy oatmeal chocolate chip cookies creates a moist and flavorful dessert that will make everyone's day a little bit better
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Cream together the butter and sugars until light and fluffy and the color has lightened slightly.
- Add the egg and vanilla, and mix to combine.
- In a separate bowl, combine the oatmeal, flour, cinnamon, baking soda, and salt (if using). Mix well and fully incorporate the baking soda into the mix.
- Add the oatmeal mixture into the butter mixture, and mix until a dough is formed. Stir in chocolate chips.
- Line a baking sheet with parchment paper, and place rounded scoops of dough onto the paper about 2 inches apart from each other.
- Bake for 15-20 minutes. How long depends entirely on how large your scoops are. Small cookies will take several minutes less than large cookies. Keep a close eye on them, and remove as soon as the edges of the cookies start to turn golden brown.
- Let cool for 3-4 minutes on the baking sheet, and then carefully remove to a wire rack.
Nutrition Facts : Nutrition Information Serving size about 18
SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES
Provided by Bear Naked Food
Categories Baking
Time 22m
Yield 14 large cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Prepare a baking tray lined with non-stick baking paper and set aside.
- In a large bowl, add together oats, flour both types sugar, baking soda and salt. Mix well with a whisk or fork.
- Stir in oil, beaten egg, vanilla extract and mix until well combined. The dough should be soft and moist. If it seems too dry, add in a little more oil.
- Sprinkle in chocolate chips and give it a final even mix.
- Scoop about 2 tablespoons of the dough and roll into a ball. Stick a few chocolate chips around the dough ball so you could see them when baked.
- Place onto prepared tray and repeat with the rest. Set them about 2-inch apart so they will not touch during baking.
- Bake in preheated oven for about 12 - 14 minutes, until just set and golden. Remove from oven and set onto a wire rack to cool for 5 mins before removing.
- These cookies taste great when warmed or at room temperature.
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- Stir in the remaining ingredients, mixing until everything is well combined., Drop the dough by heaping tablespoonfuls (a tablespoon cookie scoop works well here) onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2" between each ball of dough., Bake the cookies for 12 to 15 minutes, or until they're golden brown.
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- Preheat your oven to 185°C (or 365°F) if using a fan oven or 200°C (395°F) if using conventional oven.
- Place sliced butter into a light-coloured, heavy bottomed pan or skillet. Melt over medium-high heat, stirring continuously, until it becomes foamy, then turns clear and starts showing brown specks. You'll also notice nutty aroma. It's done after approx. 5 min, at medium brown stage. Transfer the browned butter to a medium sized bowl and allow to cool a little bit.
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