Harvest Oatmeal Chocolate Chip Cookies Food

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.

HARVEST OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside.
• Cream together the brown sugar and butter until well combined.
• Add the eggs one at a time, beating well after each.
• Mix in the molasses, milk and vanilla.
• Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour.
• Add the ground oats and the remaining cup of rolled oats to the butter mixture and mix well.
• Now add the flour mixture and mix until combined.
• Stir in the chocolate chips until evenly distributed throughout the dough.
• Using a 1/4 cup scoop (my standard size ice cream scoop works well for this) or a measuring cup, scoop the dough onto ungreased cookie sheets 3 inches apart.
• Bake for 12-13 minutes until the edges are just starting to brown.
• Remove from oven and cool two minutes on cookie sheets.
• Remove from cookie sheets to cool completely on racks.

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat together the butter or margarine, eggs, brown sugar and vanilla.
• Add oats, flours, baking soda, salt and chocolate chips.
• Bake at 325°F (170°C) for 10-12 minutes.

REDUCED FAT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine all the wet ingredients, sugar, nectar, eggs and pumpkin together. Mix well.
• In another bowl mix the dry ingredients, flours, oats, baking powder, and spices.
• Add the pumpkin mixture to the flour mixture, then add the chocolate chips.
• Drop cookies by large tablespoon onto a oil-sprayed cookie sheet.
• Bake for 15-20 minutes until golden brown.

YUMMY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream together, using a stand mixer: butter, sugar and brown sugar.
• Add the eggs, one at a time, and the vanilla. Blend well.
• Blend 2 1/2 cups of the oatmeal in a food processor or blender.
• In a separate large bowl, mix together: flour, all of the oatmeal (2 1/2 cups processed and 2 1/2 cups whole), salt, baking powder and baking soda.
• Add the dry mixture, on low - a bit at a time, to the wet ingredients and blend together until fully incorporated.
• Add the chocolate chips and blend in on low. (Add nuts here, too, if you want.).
• Scoop balls onto cookie sheets, spaced a few inches apart. I like to make them about 1 inch balls.
• Bake for about 10 minutes, depending on your oven.
• Get the gallon of milk ready!