Double Chocolate Chip Oatmeal Cookies Food

DOUBLE-SIDED COOKIES RECIPE BY TASTY

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!

DOUBLE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars together, about 4 minutes.
• Add the eggs and vanilla and beat until thoroughly combined.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Add the flour mixture to the butter mixture, beating just until combined.
• Mix in the oats.
• Mix in the dark chocolate chips.
• Drop by rounded tablespoonfuls onto a baking sheet and bake for 8-10 minutes, until set.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

DOUBLE CHOCOLATE CHIP OATMEAL BARS

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.

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
• In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
• In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
• Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
• Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
• Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

DOUBLETREE SIGNATURE COOKIE

Steps:

• Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
• Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
• With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix.
• Remove bowl from mixer and stir in chocolate chips and walnuts.
• Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
• Preheat oven to 300˚ F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
• Remove from oven and cool on baking sheet for about 1 hour.

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.
• Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.

OATMEAL CHOCOLATE-CHIP COOKIES WITH PRETZELS

Steps:

• Preheat oven to 350°F.
• Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.
• Add combined flour, baking soda, cinnamon, and salt.
• Break up pretzels to your desired size.
• Stirs in oats, chocolate chips, and pretzel pieces.
• Bake 10-12 minutes until golden brown.

JUMBO OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together butter and firmly packed brown sugar until mixture is light and fluffy.
• Mix in eggs and vanilla.
• Sift together flour, baking soda and salt.
• Add the dry ingredients and rolled oats to the creamed mixture.
• Mix until well blended.
• Stir in the chocolate chips and raisins. I don't put raisins in mine (kids don't like them) so I double my chocolate chips instead).
• Drop dough onto greased cookie sheets.
• Bake at 350F for 15-20 minutes.

DOUBLE CHOCOLATE OATMEAL COOKIES

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.

DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

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.

THE BEST DOUBLE CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

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.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

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.

CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

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.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Place the butter, sugar and vanilla essence in a large bowl and beat together. Gradually beat in the egg until the mixture is light and fluffy.
• Sift the flour, salt and bicarbonate of soda ove the mixture and fold in. Fold in the chocolate chips. Drop dessert spoonfuls of the mixture onto 3 greased baking sheets, spaced well apart to allow for spreading during cooking.
• Bake in a preaheated oven, 180'C/350'F/Gas Mark 4, for 10-12 minutes or until crisp ourside but still soft inside. Cool on the baking sheets for 2 minutes, then transfer to wire rack to cool completely.

COWBOY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Sift together flour, soda, salt & baking soda in a large bowl. Beat together shortening & sugar till creamy; (electric mixer works great) blend in vanilla & eggs till fluffy. (time to put electric mixer away and get some arm muscle) Mix in dry ingredients slowly & blend well. Stir in oats, chocolate chips & nuts. Drop by spoon onto cookied sheet sprayed with pam. Bake in preheated oven 350 degrees for about 8 minutes, Allow to cool for 1 minute then transfer to a cooling rack. They will seem a little soft at first, but they will harden up, but not so hard their crunchy, just chewy and wont fall apart.