Chocolate Chip Oatmeal Cookie Pancakes 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.

COOKIE PANCAKES (CHOCOLATE CHIP, SNICKERDOODLE, OR OATMEAL)

Steps:

• Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety) and salt.
• Add milk, egg, butter and vanilla.
• Whisk together until blended; do not over mix (should still have a few lumps).
• For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle).
• Cook 1 1/2 minutes per side, turning only once.
• Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar.
• Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired.
• Garnish Oatmeal Cookie Pancakes with jam or as desired.

CHOCOLATE CHIP OATMEAL COOKIES

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.

CHOCOLATE CHIP OATMEAL COOKIES

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.

RACHAEL RAY'S (LIGHTENED UP) OATMEAL COOKIE PANCAKES!

Steps:

• Mix dry ingredients, the first 7, in a bowl.
• In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
• Stir in the melted light butter.
• Heat a griddle over medium heat and spray with cooking spray.
• Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
• Cakes will cook in about 2 minutes on each side.
• Keep pancakes tented with foil as they come off the griddle to keep them hot.
• Serve with drizzled honey or (sugar free) maple syrup over the top.

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

Steps:

• Preheat a skillet to medium heat or about 300-325 degrees.
• Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
• Mash your very ripe banana with baking powder.
• Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
• Stir in oats and flour until just combined.
• Sprinkle in chocolate chips and fold gently.
• Scoop scant 1/4 cup measurements onto lightly greased griddle.
• Cook for 2-4 minutes on each side - until golden brown.
• Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.