SKINNY OATMEAL CHOCOLATE CHIP COOKIES
These healthier oatmeal chocolate chip cookies have NO sugar, NO white flour, and only 2 tablespoons of butter in the whole batch!
Provided by Karen
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
- Pull out 2 medium bowls, one for dry ingredients, one for wet.
- In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
- Whisk in the vanilla, then the egg. Whisk in the honey.
- Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
- Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
- Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
- Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
- Place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
- Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
- Let cool on the pan for a few minutes before removing to a cooling rack.
- Drink with lots of milk!
Nutrition Facts : ServingSize 1 cookie, Calories 158 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 181 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 2 g
OATMEAL SCOTCHIES COOKIES
Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.
Provided by Chris Diaz
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
- Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g
CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES
The best of everything in one cookie! Try to wait until cool to eat! The best cookie dough treats if you leave out the eggs. Eggbeaters® (1/2 cup) can be substituted for the eggs if desired.
Provided by Sharon Angel
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 35m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.
- Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 20.4 g, Cholesterol 20.5 mg, Fat 6.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 122.4 mg, Sugar 12.2 g
CHOCOLATE CHIP OATMEAL SCOTCHIES
Oatmeal scotchies are one of the best Christmas cookies. With this easy recipe, you can make batch after batch.
Provided by Shannah Coe
Categories Desserts
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
- Combine flour, baking soda, salt and cinnamon in a bowl. Set aside.
- Beat the butter, sugar, and brown sugar until fully combined. Add in eggs and vanilla and mix well.
- Gradually beat in flour mixture.
- Stir in oats, chocolate chips, and butterscotch chips. Refrigerate dough for 15-30 minutes.
- Spoon by rounded tablespoons onto prepared baking sheets. Bake in preheated oven for 7-9 minutes.
- Remove from oven and let cool on baking sheet for 1-2 minutes. Transfer to wire racks to cool completely.
CHOCOLATE CHIP OATMEAL SCOTCHIES
Ultra-chewy simple oatmeal cookie recipe loaded with chocolate chips and butterscotch chips. Quick and easy cookies!
Provided by Ashton
Categories All Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325ºF. Beat together the butter and sugar until smooth and creamy. Mix in the egg, egg yolk, and vanilla, mixing well in between each addition. In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt. Add this dry mixture to the wet mixture. Mix until dough forms. Mix in chocolate chips and butterscotch chips. Scoop the dough onto prepared baking sheets, leaving about 2 inches in between each for spreading. Bake for 12-15 minutes until edges are lightly golden. Let cool on the baking sheet before transferring to a wire rack.
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.
THE BEST OATMEAL CHOCOLATE CHIP COOKIES
Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
Provided by Averie Sunshine
Categories Cookies
Time 2h21m
Number Of Ingredients 12
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Nutrition Facts : Calories 334 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 82 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OATMEAL SCOTCHIES
These Oatmeal Scotchies are a simple and easy oatmeal cookie full of butterscotch chips!
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line your baking sheets with parchment paper or silpat liners.
- Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips.
- Drop by tablespoonfuls onto your prepared baking sheets. I like to use a 2 tablespoon sized ice cream scoop for this so the cookies will all be the same size.
- Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 193 kcal, Carbohydrate 26 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 170 mg, Sugar 15 g
CHOCOLATE CHIP OATMEAL SCOTCHIES
I hardly make any other cookies but these. they are so wonderful! They are loaded with lots of butterscotch, chocolate chips and oatmeal!! I make these all the time for gatherings, camping trips etc. and there are never any left to bring home.
Provided by cookin_nurse
Categories Drop Cookies
Time 20m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
- Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.
OATMEAL SCOTCHIES
These are divine! Can't keep these around long. grrrreat for bake sales too when there is bound to be a choc chip cookie surplus!
Provided by Shabby Sign Shoppe
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Prejeat over to 350.
- Cream butter and sugars.
- Add eggs and vanilla.
- Add flour, soda and spices.
- Stir in oats and morsels.
- Drop by teaspoons onto cookie sheet.
- Flatten slightly.
- Bake 10 minutes.
- Let cool slightly on sheet before allowing to cool on cookie rack.
Nutrition Facts : Calories 186.9, Fat 8.2, SaturatedFat 5.4, Cholesterol 24.6, Sodium 136.6, Carbohydrate 26.3, Fiber 1, Sugar 16.8, Protein 2.3
SOFT & CHEWY OATMEAL SCOTCHIES
These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!
Provided by Sally
Categories Dessert
Time 1h40m
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, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, 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 butterscotch morsels. 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.
- Scoop cookie dough (here's the cookie scoop I love), 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 butterscotch morsels into the tops- this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
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.
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
HOME
Steps:
- Preheat oven to 375° F.
- Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
OATMEAL SCOTCHIES WITH CHOCOLATE CHIPS
These oatmeal scotchies have a rich, chocolatey twist, plus an extra drizzle of melted butterscotch and chocolate over top!
Provided by Ingrid Beer
Categories Dessert
Time 28m
Number Of Ingredients 12
Steps:
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- In a medium-size bowl, combine the flour, baking soda, salt, and ground cinnamon for your dry ingredients, and set aside for a moment.
- To the bowl of an electric mixer fitted with a paddle attachment, add the butter and the brown and granulated sugars, and cream/mix together on medium-high until fluffy.
- Add in the eggs, one at a time, allowing each to incorporate. Then, add in the vanilla.
- Lower the speed of the mixer and add in the dry ingredients (flour, baking soda, salt, cinnamon) to incorporate.
- Next, add in the oats, the 1 cup of the butterscotch chips, and the heaping 1/2 cup of the chocolate chips, and mix those in just until incorporated.
- Cover and chill your dough for about 30 minutes to 1 hour.
- Preheat your oven to 350°, and line a baking sheets with parchment paper.
- Using a 1 1/2 tablespoon-size cookie dough scoop, drop portions of the dough onto your baking sheet a couple of inches apart, and then roll the dough between your palms to form balls. Bake the cookies for about 12 to 13 minutes, or until a pale golden color.
- Allow the cookies to cool on a wire rack.
- Once the cookies are completely cooled, add the remaining 1/3 cup of chocolate chips to a small bowl, and do the same with the remaining 1/3 cup of butterscotch chips in a separate bowl, and gently melt them both in the microwave. Drizzle a little of the melted chocolate over all of the cookies, followed by a drizzle of the melted butterscotch chips, and allow that to set before eating.
Nutrition Facts : Calories 370 calories per 2 cookies
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- Make sure your recipe is solid and that you follow directions closely. *This sounds like a no-brainer, but if you miss an ingredient or measurement, it can ruin the whole batch.
- Check your cookie baking gear. *The baking sheets you use will directly affect the outcome of your cookie. I recommend traditional aluminum half sheet, baking sheets.
- Check your OVEN. Nearly every oven I’ve ever tested is not at the preheat temperature when the “Preheat Beeper” goes off. Wait, 10 or maybe 20 minutes.
- Size matters, and consistency is key. Purchase ice cream scoops to help get perfect portions of dough. *I recommend a 1/4 cup or 4 oz. cookie. This is the perfect size.
- Roll dough balls in sugar prior to baking. This ends up being my little secret, but I have found that cookies store better when they have been rolled in and baked in a bit of extra sugar.
- Ingredients, Ingredients! Chances are, if you bake frequently, this doesn’t apply. But if you are an infrequent baker and haven’t made cookies in a year… don’t leave your once-a-year batch up to some ingredients that have been hanging out in your pantry for 18 months.
- Never eat just one. “Everything in moderation, including moderation.” - Julia Child. If you want to eat two cookies in one sitting. Goodness gracious, go for it.
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