Dark Chocolate And Butterscotch Oatmeal Cookies Food

CHOCOLATE OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl combine all ingredients except semi sweet morsels and butterscotch chips and mix well.
• Stir in semi sweet morsels and butterscotch chips.
• Drop by heaping teaspoons onto ungreased cooking sheet about 2 inches apart.
• Bake for 10-12 minutes.
• Cool for 5 minutes on cookie sheets.
• Remove to wire rack.
• Store in airtight container, if they last long enough to store.

DARK CHOCOLATE AND BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter,oil, yogurt, vanilla extract, and sugar in a large mixer. Then in a seperate bowl combined dry ingredients. Slowly add dry ingredients to wet mixture. Once fully mixed add chips. Bake on parchment paper for 13 minutes.

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

DARK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
• Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
• Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.