Crunchy Chocolate Chip Oatmeal Cookies Food

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 F.
• Mix together sugars in large bowl. Add oil, eggs, vanilla and water. Mix until well combined.
• In a separate bowl mix together flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients; mix well. Bake 10-12 minutes, or until light brown.

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.

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

CRISP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

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.

RICE CRISPY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Lightly grease a cookie sheet and preheat oven to 350°.
• Gradually combine the margarine, oil, and sugars until smooth and creamy.
• Add egg, salt, vanilla extract, cream of tartar and baking soda; mix until smooth.
• Add flour, Rice Krispies, oats and chocolate chips.
• Mix until ingredients are well combined.
• Drop by teaspoonfuls; bake for 10-12 minutes.
• Allow to cookies to cool on wire racks.

DAD'S FAVORITE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugars together.
• Beat in egg.
• In a separate bowl, mix baking powder, baking soda, coconut, oats and flour.
• Add creamed ingredients to dry and mix well.
• Add chocolate chips.
• Drop by the tablespoon full onto ungreased cookie sheet.
• Bake for 10-15 minutes until golden brown.
• Cool on cookie sheet for a few minutes before removing to wire rack.
• Dip in cold milk for full effect and enjoy!

GRAN'S CRUNCHY OATMEAL COOKIES

Steps:

• Beat butter, sugar, egg, water and vanilla together til creamy.
• Sift together flour, salt and soda.
• Add to creamed mixture and blend well.
• Stir in oats, walnuts and chocolate chips.
• Put in fridge and chill overnight.
• preheat oven to 350 degrees.
• Drop by teaspoonfuls on greased cookie sheet (don't use a silpat, just a greased sheet -- they didn't have silpats way back when!).
• Bake for 10-12 minutes.
• Cool and store in plastic bag in freezer.
• Eat straight from freezer-delish.