Chewy Double Chocolate Chip Oatmeal Cookies Food

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

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.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

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 DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

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.

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
• In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
• In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
• Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
• Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
• Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F degrees.
• Whisk dry ingredients, set aside.
• Combine wet ingredients with a hand mixer on low.
• To cream, increase speed to high and beat until fluffy and the color lightens.
• Stir the flour mixture into the creamed mixture until no flour is visible.
• (Over mixing developes the gluten, making a tough cookie).
• Now, stir in the semi-sweet and milk chocolate chips.
• Use a cookie scoop (2 tbs per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.
• Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set.
• Remove from oven; leave cookies on baking sheet for 2 minutes to firm up.
• Transfer to a wire rack to cool.
• If you are reusing the warm baking sheet, reduce baking time slightly.

THICK AND CHEWY DOUBLE CHOCOLATE COOKIES(ATK)

Steps:

• 1. Sift together flour, cocoa, baking powder and salt into medium bowl, set aside.
• 2. Melt chocolate in a medium heat-proof bowl set over pan of almost simmer water, stirring once or twice, until smooth. Remove from heat. Or melt in microwave: heat at 50% power for 2 minutes, stir, then heat another minute at 50% power. If it is not completely melted, continue heating, for 30 second increments at 50%, stirring after each time, until smooth. Be very careful not to burn it! Beat eggs and vanilla lightly in a small bowl with a fork, sprinkle coffee powder over, and stir to dissolve.
• 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars to combine, about 45 seconds, mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Then mix in chocolate chips -- do not over beat! Cover bowl with plastic wrap and let stand at room temperature until consistency is scoop-able and fudge-like, about 30 minutes.
• 4. Meanwhile, adjust oven racks to upper-middle and lower-middle positions, and preheat to 350 degrees F. Line two baking sheets with parchment paper. Leaving about 1 1/2 inches between balls, scoop dough onto cookie sheets using an ice-cream scoop. The balls should be about the size of golf balls.
• 5. Bake, reversing position of baking sheets halfway through baking (from top to bottom and front to back) until edges of cookies have just begun to set, but centers are still very soft, about 10 minutes. The cookies will look like they are not done, but don't bake them any longer than this -- they will firm up as they cool.
• 6. Cool cookies on baking sheets for about 10 minutes. If using parchment, then carefully slide the parchment with cookies onto wire racks, and let cool to room temperature.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

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.

CHEWY OATMEAL CHOCOLATE CHIP COOKIES

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.

DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
• Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
• Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
• Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

DOUBLE CHOCOLATE CHIP OATMEAL BARS

Steps:

• Preheat oven to 350°.
• Grease a 9x13 baking pan.
• Cream butter or margarine with both sugars.
• Add egg and mix well.
• Add vanilla and continue mixing.
• Sift together flour soda, baking powder and salt.
• Add to creamed ingredients, mix well.
• Add oats and continue mixing.
• Add 1 cup chocolate chips until well blended.
• With a large spoon, drop six large mounds into prepared baking pan.
• Cut a piece of plastic wrap large enough to cover pan.
• Place plastic wrap over mounds and press with your hand to spread the dough evenly; cover the entire pan with dough.
• Remove plastic wrap.
• Bake at 350° for 15-17 minutes or until light brown--Do not over bake.
• Remove pan from oven and turn off oven.
• Sprinkle the remaining 1 1/2 to 2 cups chocolate chips over the baked bars.
• Return to cooling oven for 30 seconds.
• Remove pan from oven.
• Use a plastic spatula to spread the melted chocolate until it completely covers the bars.
• Place in refrigerator until chocolate is cold and firm.
• Cut into squares.