Chocolate Oat Chip Cookies Deluxe Food

DELUXE WALNUT, CHOCOLATE CHIP,OATMEAL COOKIES

Steps:

• Heat oven to 350^. Coat baking sheets with no stick cooking spray. Beat shortening and sugars in a large bowl at medium speed until blended. Beat in eggs and vanilla. Combine dry ingredients in a small bowl;and Beat into shortening mixture until smooth. Stir in oats, cranberries, chips and nuts. Drop rounded Tablespoonfuls about 2-inches apart on baking sheets.Bake 10-12 minutes or until light brown. Cool on baking sheets 2 minutes. Remove cookies to wire rack or paper to cool completely. Great with coffee , tea, hot cocoa or milk.

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.

DELUXE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Grease cookie sheet or foil lightly with butter.
• In a small bowl, sift together flour, baking soda, and salt.
• In a large bowl, combine butter, vanilla, and sugars.
• With a wooden spoon, beat until creamy.
• Beat in eggs.
• Gradually add dry sifted ingredients and mix well.
• Stir in chocolate chips and nuts.
• Drop rounded tablespoons onto cookie sheet.
• Bake in 375 degrees oven for 9-10 minutes or until lightly browned.

CHOCOLATE OAT BRAN COOKIES WITH CHOCOLATE CHIPS

Steps:

• Mix oat bran and water, let stand at room temperature for 30-45 minutes .
• (This timing is very important.) Cream margarine, sugar and sugar substitute together until light and fluffy.
• Add egg whites and vanilla and mix at medium speed for 30 seconds Scrape down the bowl Stir flour, cocoa, soda, dry buttermilk and salt together to blend well.
• Add to the creamed mixture along with the oat bran mixture and mix at medium speed to blend.
• Add chocolate chips to dough Drop by tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil.
• Bake at 375° for 12 minutes.
• (The cookies will not be crisp if they are not baked the full length of time.) Remove from hot cookie sheets to wire racks to cool.
• Use 1 cookie per serving.
• This recipe is a good source of fiber.
• Food exchanges per serving (1 cookie): 2/3 bread and 1 fat Low sodium diets: omit salt, use salt-free margarine Low-cholesterol diets: May be used as written.

DELUXE PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine flour, baking soda and salt. Set aside.
• In another bowl, combine Crisco and brown sugar; beat until light and creamy. Add eggs, hot sauce and vanilla extract; beat until light and fluffy.
• Gradually blend in flour mixture.
• Stir in morsels and pecans; drop by well-rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes.
• Allow to stand 2 to 3 minutes before removing from cookie sheets; cool.

OATMEAL CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm., Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.

CHOCOLATE-OAT-CHIP COOKIES DELUXE

Steps:

• Preheat oven to 355°F.
• Cream butter and sugars together in a large bowl.
• Beat in eggs, milk, and vanilla extract.
• Add flour, baking soda, and salt on top and blend gently with your spoon or beaters, then mix into butter mixture thoroughly.
• Stir in oats, morsels, coconut, and almonds.
• Refrigerate dough until firm so your cookies don't spread too much (covered in the fridge this will keep for well over a week, so scoop out cookies 2-6 at a time for fresh baked cookies every day if you like).
• Drop by rounded tablespoons onto an ungreased baking sheet.
• Bake 10-14 minutes.