DOUBLE CHOCOLATE CHIP OATMEAL COOKIES
Double your indulgence with these double chocolate chip oatmeal cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
- Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
- Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
- Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 17.1 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 20.4 mg, Sugar 10.5 g
DOUBLE CHOCOLATE OATMEAL COOKIES
One thing we know about baking is that one kind of chocolate never seems to be enough. That's why we doubled the chocolate in our chocolate oatmeal cookies to make double chocolate oatmeal cookies instead! These deliciously chewy oatmeal cookies have both coco and chocolate chips, giving you plenty of chocolate in every bite. Our simple chocolate oatmeal drop cookies recipe is easy to mix up and bake, no need to roll or refrigerate your dough. We suggest doubling the recipe if you are planning on sharing these cookies because they are a favorite and tend to go fast!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 8 g, TransFat 0 g
CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES
Super simple and supremely chocolaty, these chocolate oatmeal cookies are stuffed to the brim with chocolate chip goodness.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
- In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
- Add egg and vanilla, and beat until blended.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
- Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
- Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
- Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
- They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.
Nutrition Facts : ServingSize 1 cookie, Calories 109 kcal, Sugar 10 g, Sodium 54 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 1 g, Protein 1 g, Cholesterol 15 mg
DOUBLE-SIDED COOKIES RECIPE BY TASTY
Ever have trouble deciding what your favorite cookie is? With these, you don't have to choose! One part oatmeal chocolate chip, one part chocolate peanut butter, all delicious! This batch makes about 40 cookies - if you don't want to make them all at once, freeze the cookie dough balls for ready-to-bake cookies whenever you need a sweet pick-me-up!
Provided by Tresha Lindo
Categories Desserts
Time 52m
Yield 40 cookies
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets, or as many as you have, with parchment paper.
- Make the oatmeal chocolate chip cookie dough: In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
- In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
- Make the chocolate peanut butter cookie dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
- Place the cookies at least 2 inches (5 cm) apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
CHEWY DOUBLE CHOCOLATE CHIP COOKIES
I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!
Provided by Tweety Grams
Categories Drop Cookies
Time 34m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar, then add the eggs and vanilla.
- Blend in the cocoa and add baking soda, salt and blend well.
- Add the flour into the creamed mixture and fold in the chocolate chips.
- Bake at 350° for 8-9 minutes.
DOUBLE CHOCOLATE CHIP OATMEAL BARS
Make and share this Double Chocolate Chip Oatmeal Bars recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 32m
Yield 16 to 20 bars.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Grease a 9x13 baking pan.
- Cream butter or margarine with both sugars.
- Add egg and mix well.
- Add vanilla and continue mixing.
- Sift together flour soda, baking powder and salt.
- Add to creamed ingredients, mix well.
- Add oats and continue mixing.
- Add 1 cup chocolate chips until well blended.
- With a large spoon, drop six large mounds into prepared baking pan.
- Cut a piece of plastic wrap large enough to cover pan.
- Place plastic wrap over mounds and press with your hand to spread the dough evenly; cover the entire pan with dough.
- Remove plastic wrap.
- Bake at 350° for 15-17 minutes or until light brown--Do not over bake.
- Remove pan from oven and turn off oven.
- Sprinkle the remaining 1 1/2 to 2 cups chocolate chips over the baked bars.
- Return to cooling oven for 30 seconds.
- Remove pan from oven.
- Use a plastic spatula to spread the melted chocolate until it completely covers the bars.
- Place in refrigerator until chocolate is cold and firm.
- Cut into squares.
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