OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
CHOCOLATE FILLED WALNUT-OATMEAL BARS
this is a great bar that will fill almost any need. Christmas cookie trays, showers, pot-luck's and family munching.
Provided by Annacia
Categories Bar Cookie
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Beat butter and brown sugar in large bowl until well blended.
- Add eggs, vanilla and instant coffee and beat until fluffy.
- Stir together oats, flour, baking soda, salt and 1 cup walnuts; gradually stir into butter mixture with spoon (Dough will be thick).
- Set aside 2 cups dough.
- Press remaining dough evenly onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan.
- Prepare CHOCOLATE FILLING; spread evenly over dough.
- Crumble reserved dough evenly over filling. Sprinkle with remaining 1/2 cup walnuts. Bake 25 minutes or until top is golden brown (chocolate will be soft).
- Cool completely in pan on wire rack; cut into bars.
- About 4 dozen bars.
- CHOCOLATE FILLING: Melt butter in medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.
OATMEAL, CHOCOLATE CHIP & WALNUT COOKIES
If you're crazy about chocolate and nuts, then you'll love these cookies. They're perfect for autumn baking and they'll make your house smell heavenly. You'll find that they are just the right amount of sweet.
Provided by JosieMo
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Cream together sugars and butter.
- Add in eggs and vanilla extract until mixed.
- In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture.
- Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes.
- Let cool for 5 minutes before serving. Great served warm. Enjoy!
OATMEAL-MILK CHOCOLATE CHIP COOKIES WITH WALNUTS
Adding milk chocolate chips and chopped walnuts makes these oatmeal cookies a delicious mouthful.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer, on medium-high speed, in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the milk chocolate chips and walnuts.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
WALNUT OATMEAL CAKE WITH COCONUT
Steps:
- Place the oats in a medium bowl. Add the boiling water, mix, and let stand 20 minutes. Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add both sugars and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the rolled oats and mix just until combined.
- In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes.
- When the cake comes out of the oven, preheat the broiler to high. Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn. Let cool at least 10 minutes before serving.
- In a medium bowl, mix the butter, sugar, and cream. Add the nuts and coconut and mix just until combined.
"HOT CHOCOLATE" BANANA-NUT OATMEAL
This isn't just any old oatmeal. It's like having dessert for breakfast. This recipe has got toasty nuts, sweet banana, rich cocoa and just enough chocolate chips to give you both healthy and sweet fix at the same time.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring the almond milk, 1 3/4 cups water, the diced bananas, almond and vanilla extracts and pinch of salt to a boil in a large saucepan over high heat.
- Stir in the oats, cocoa powder and 1 tablespoon of the honey and reduce the heat to medium. Cook, stirring frequently, until the oats are fully cooked to desired consistency, 6 to 7 minutes.
- Transfer to 4 bowls, top with the sliced bananas, walnuts, the remaining 1 tablespoon honey, cinnamon and chocolate chips and serve.
CHOCOLATE WALNUT OATMEAL APPLE BREAD
A delicious culinary experiment that had mouth-watering results. Playing in the kitchen always pays off.
Provided by SPLOOSHIN
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9x5-inch loaf pan and dust with 1 tablespoon cocoa powder.
- Whisk sugar and oil together in a large bowl until smooth. Beat eggs, 1 at a time, into sugar-oil mixture, beating thoroughly before adding the next egg. Beat mashed sweet potato and vanilla extract into sugar-egg mixture until smooth.
- Sift flour, 1/2 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Sprinkle oats over flour mixture. Stir flour mixture, 2 to 3 tablespoons at a time, into sweet potato mixture until batter is just mixed; fold in apples and walnuts. Spread batter into the prepared loaf pan.
- Bake in the preheated oven for 70 minutes. Increase temperature to 350 degrees F (175 degrees C) and bake until a toothpick inserted in the center comes out nearly clean, 20 to 30 minutes more.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 56.3 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 3.7 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 322.2 mg, Sugar 33.2 g
CHOCOLATE OATMEAL WALNUT MUFFINS
Make and share this Chocolate Oatmeal Walnut Muffins recipe from Food.com.
Provided by Mom2Rose
Categories Quick Breads
Time 38m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F
- Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
- Stir together oats and buttermilk in small bowl; let stand 20 minutes.
- Stir together oil, sugar, egg and vanilla in large bowl.
- Add oats mixture, stirring well.
- Stir together flour, cocoa, baking powder, salt and baking soda.
- Add to oats mixture, blending until moistened.
- Stir in nuts.
- Fill muffin cups 2/3 full with batter.
- Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
- Remove from pan to wire rack.
- Sprinkle muffin tops with powdered sugar, if desired.
- Serve warm or cool.
Nutrition Facts : Calories 203.3, Fat 11.8, SaturatedFat 1.6, Cholesterol 14, Sodium 264.4, Carbohydrate 22.3, Fiber 1.8, Sugar 11.4, Protein 4.1
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