Deluxe Walnut Chocolate Chipoatmeal Cookies Food

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• In a blender or food processor, grind oats until fine. Transfer to a small bowl, then stir together with the whole wheat flour. Set aside.
• In a large bowl, beat together the butter, brown sugar, granulated sugar, vanilla, espresso powder, cinnamon, and salt until smooth.
• Beat in the baking soda, vinegar, and egg.
• By hand, stir in the flour mixture, then the chocolate chips and walnuts, just until combined. For the best results, cover and chill in the refrigerator overnight.
• Place rack in the center of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silpat mat. Drop the dough by tablespoonfuls onto the cookie sheets, then bake for 9 minutes, until the bottoms of the cookies are barely beginning to brown. The cookies may appear underdone.
• Remove cookies from oven, let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

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.

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.

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.

DOUBLE DARK-CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cut 8-ounce (2 sticks) unsalted butter into pieces and allow to soften.
• In medium bowl, mix together 1 1/2 cups flour, 1/2 cup cocoa powder, salt and baking powder; set aside.
• On cutting board, chop 5 1/2 ounces dark chocolate into 1/2-inch chunks; set aside.
• Roughly chop 3/4 cup walnuts and set aside.
• In separate bowl using an electric mixer, cream together butter with both sugars. Add the eggs, one at a time, to creamed mixture. Beat in 1 t pure vanilla extract.
• Slowly add dry ingredients to creamed mixture, beating well with electric mixer after each addition.
• Stir in chocolate chunks and walnut pieces using wooden spoon.
• Drop 1 1/2-inch balls of dough onto greased cookie sheet.
• Bake 9 minutes on middle oven rack.
• Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).

OATMEAL WALNUT DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, soda and salt in a large bowl and set aside.
• Cream together butter, coconut oil and sugars in a small bowl.
• Add one egg at a time and mix well.
• Stir hot water and vanilla into flour mixture.
• Stir in oats, chocolate chips and chopped walnuts to flour mixture.
• Add creamed butter and sugar mixture and mix well until well incorporated.
• Using TBS size cookie dough dropper (or drop from large tablespoon) onto non-stick cookie sheet. I use demarle non-stick liner.
• Bake at 375 for 9 minutes. Let cool 5 minutes and remove to cooling rack. Place in sealed cookie jar.

CHOCOLATE CHIP-OATMEAL COOKIES WITH NUTS AND RAISINS

Steps:

• Preheat oven to 350°. Using electric mixer, beat butter, shortening, both sugars, eggs and vanilla in large bowl until well blended. Sift in flour, baking soda and salt; beat to blend. Mix in oats, chocolate chips, nuts and raisins.
• Spray baking sheets with nonstick spray. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake cookies until golden but still slightly soft to touch, about 15 minutes. Cool cookies on sheets. (Can be prepared 1 day ahead. Store airtight at room temperature.)