Double Chocolate Oatmeal Cookie Food

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.

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.

DOUBLE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter in large bowl. MIx in sugars, egg, milk and vanilla. Mix on high speed about 1 minute.
• Sift together flour, cocoa, salt and baking soda and stir into butter mixture.
• When smooth, stir in chocolate chips, oats and nuts with wooden spoon.
• Drop by rounded teaspoons onto ungreased baking sheets about 2 inches apart, and bake about 10 - 15 minutes until firm.
• Makes about 5 1/2 doz cookies.

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 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.

DOUBLE-CHOCOLATE OATMEAL COOKIES WITH PECANS AND CHERRIES

Steps:

• Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk oats, flour, sugar, cocoa powder, baking powder, salt, and baking soda in a large bowl. Make a well in the center of mixture. Add eggs and oil to well; whisk eggs and oil inside well to combine.
• Using a wooden spoon or a silicone spatula, stir oat mixture and egg mixture until combined. Stir in cherries, pecans, and chopped chocolate.
• Roll dough evenly into 24 balls (about 1¾ inches each). Arrange balls at least 2 inches apart on baking sheet. Note: The dough may feel crumbly; just give it an extra squeeze to form the cookies. They'll bake perfectly in the oven.
• Bake until tops and edges of cookies are set and no longer glossy, 9 to 10 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack. Serve warm or let cool completely, about 1 hour.

DOUBLE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, using a handheld mixer, cream the butter and both sugars together.
• Add the eggs and vanilla; mix until completely combined.
• Add the flour, cocoa powder, baking powder, baking soda, and salt, and beat until combined.
• Remove the mixer, and using a wooden spoon, mix in the oats and one cup of the chocolate chips.
• Using a small ice-cream scoop, (about 1 1/2 tablespoons) position the mounds of cookie dough onto a Silpat or parchment-lined baking sheet.
• Gently press a few chocolate chips into the top of the mounds of dough and bake for 10 minutes.
• Allow to cookies to sit for two minutes before transferring to a wire cooling rack to cool completely.

DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F.
• Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
• In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
• With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
• Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper - something to catch the icing drips.
• Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.

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 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.