Home On The Range Chocolate Oatmeal Cookies Food

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
• In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
• With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
• Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
• When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
• Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

UNBAKED CHOCOLATE OATMEAL COOKIES

Steps:

• Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
• Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
• Drop on waxed paper and allow to cool before serving.

CHOCOLATE OATMEAL COOKIES

Steps:

• Mix softened butter and sugar until fluffy.
• Melt chocolate in microwave according to package directions. Add them to the butter and sugar mixture and mix well.
• Feel the bowl. If mixture is cool enough, add beaten egg, mixing until thoroughly incorporated.
• Mix in the baking powder and the salt.
• Add the flour, mixing it in thoroughly.
• Mix in the oatmeal and stir until the mixture is completely blended.
• drop by teaspoonfuls onto greased cookie sheets, 12 cookies to a standard-size sheet.
• Bake at 325F for 13 - 15 minutes or until slightly brown.
• Let cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.

HOME ON THE RANGE CHOCOLATE OATMEAL COOKIES

Steps:

• Mix sugar and cocoa together in a 2 quart saucepan.
• Add the milk and butter.
• Cook over medium heat and bring to a boil.
• Cook for one minute and then remove from heat.
• Add vanilla and peanut butter and stir until peanut butter is mixed well.
• Add oats and quickly mix well.
• Drop by rounded teaspoonfuls (or use a 2 tsp scoop) onto parchment paper.
• Let cool completely & then store in an airtight container.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.