Loaded Oatmeal Chocolate Chip Cookies Food

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

LOADED OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

LOADED OATMEAL CHOCOLATE CHIP SPICE COOKIES

Steps:

• Preheat your oven to 350°F.
• In a medium bowl, whisk together white flour, wheat flour, cinnamon, nutmeg, ground ginger, cloves, baking powder, baking soda and salt. Set aside.
• In a large bowl combine butter, with both sugars by creaming them. The easiest way to do this is with an electric mixer. Beat them on medium until they are light and fluffy.
• Into the large bowl add the vanilla extract, milk and eggs and beat on medium until all ingredients are mixed. Add in flour mixture and beat on medium again until all ingredients are mixed. Fold in oats, walnuts and chocolate chips.
• Scoop out 2 tablespoons of dough and shape into a ball. Place it onto a lightly greased cookie sheet. Repeat with remaining dough, spacing them 2 inches apart.
• Place cookie sheet in oven and bake for 10-15 minutes depending on you oven. If you like soft cookies shoot for around 12 or 13 minutes. If you them chewy shoot for 14 or 15 minutes.
• Remove cookies from the oven and let cool.

DAD'S FAVORITE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugars together.
• Beat in egg.
• In a separate bowl, mix baking powder, baking soda, coconut, oats and flour.
• Add creamed ingredients to dry and mix well.
• Add chocolate chips.
• Drop by the tablespoon full onto ungreased cookie sheet.
• Bake for 10-15 minutes until golden brown.
• Cool on cookie sheet for a few minutes before removing to wire rack.
• Dip in cold milk for full effect and enjoy!

CHOCOLATE CHIP COOKIES, LOADED

Steps:

• Cream Butter and Sugar. Add eggs and vanilla mixing well. Add sifted dry ingredients and beat 3-4 minutes. Add chocolate chips and nuts. Mix. (or add 2 cups raisins and 1 1/2 cups of oatmeal).
• Bake on 350 degrees for 15-16 minutes. The cookies won't brown or "look done", but don't over bake!

SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.