THE BEST OATMEAL CHOCOLATE CHIP COOKIES
Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
Provided by Averie Sunshine
Categories Cookies
Time 2h21m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 82 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OATMEAL CHOCOLATE CHIP COOKIE
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
- Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.
HEALTHY OATMEAL-CHOCOLATE CHIP COOKIES
Here's your new cookie jar staple. This recipe for classic oatmeal chocolate chip cookies gets a healthy boost with whole-wheat flour and uses less sugar and butter than traditional recipes. Don't hesitate to make a double batch--they're so satisfying they'll be gone fast.
Provided by Carolyn Casner
Categories Healthy Fall Cookie Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
- Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats and chocolate chips; stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.
- Bake until golden brown on the bottom, 12 to 14 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 28.4 g, Cholesterol 30.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 148.4 mg, Sugar 15.9 g
SKINNY OATMEAL CHOCOLATE CHIP COOKIES
These healthier oatmeal chocolate chip cookies have NO sugar, NO white flour, and only 2 tablespoons of butter in the whole batch!
Provided by Karen
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
- Pull out 2 medium bowls, one for dry ingredients, one for wet.
- In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
- Whisk in the vanilla, then the egg. Whisk in the honey.
- Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
- Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
- Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
- Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
- Place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
- Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
- Let cool on the pan for a few minutes before removing to a cooling rack.
- Drink with lots of milk!
Nutrition Facts : ServingSize 1 cookie, Calories 158 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 181 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 2 g
CHOCOLATE CHIP OATMEAL COOKIES
Make and share this Chocolate Chip Oatmeal Cookies recipe from Food.com.
Provided by Kim D.
Categories Drop Cookies
Time 50m
Yield 10 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sift together flour, soda and salt.
- In a separate bowl, cream together shortening and sugars; add eggs, one at a time, beating well after each addition.
- Stir in hot water, vanilla and flour mixture.
- Add remaining ingredients; mix well.
- Drop from a teaspoon onto parchment-lined baking sheet.
- Bake at 375°F for 8-10 minutes.
CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES
The best of everything in one cookie! Try to wait until cool to eat! The best cookie dough treats if you leave out the eggs. Eggbeaters® (1/2 cup) can be substituted for the eggs if desired.
Provided by Sharon Angel
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 35m
Yield 42
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 20.4 g, Cholesterol 20.5 mg, Fat 6.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 122.4 mg, Sugar 12.2 g
EASY CHOCOLATE CHIP OATMEAL COOKIES
These are delicious cookies that are super-quick to make when you need to satisfy a cookie fix. Even my non-cooking roommates know how to make them, so we have these about once a week.. they never last for more than 24 hours. Try adding coconut, nuts, other dried fruit, etc...
Provided by pollen
Categories Drop Cookies
Time 30m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a bowl, then mix in vanilla.
- Add flour and mix well.
- Mix together baking soda and water, and then add to the batter.
- Stir in the oats and chocolate chips.
- Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 12-15 minutes.
CHOCOLATE OATMEAL CHIP COOKIES
Moist, soft, and rich cookie that's always a hit!
Provided by eerrrrtttttyyy
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Beat butter, white sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Beat the first egg into the butter until completely blended, then beat in vanilla extract with the last egg. Mix in flour mixture until just incorporated. Fold in oats and chocolate chips, mixing just enough to evenly combine.
- Drop tablespoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until cookies are set, 11 to 12 minutes. Cool in baking sheets for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 6.6 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 88.3 mg, Sugar 12.5 g
OATMEAL-FLAX CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Time 1h
Yield about 32 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
- Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
CHOCOLATE CHIP OATMEAL COOKIES
To make bar cookies out of this recipe, press dough onto bottom of ungreased 13 X 9 inch baking pan. Bake 30-35 minutes.
Provided by Rosina
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.
Nutrition Facts : Calories 239 calories, Carbohydrate 30.2 g, Cholesterol 28.7 mg, Fat 12.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 133.8 mg, Sugar 18.6 g
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
OATMEAL CHOCOLATE CHIP COOKIES
If you love oatmeal, this is the treat for you. Oatmeal Chocolate chip cookies are the perfect snack and desert to have or make. They are quite easy and is also a good and semi-healthy treat to eat. Making these delicious treats is a fun activity to do with your family and I insure you that many fun memories will be made.
Provided by Sophia Justice
Time 1h12m
Yield Serves 42
Number Of Ingredients 0
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
OATMEAL CHOCOLATE CHIP COOKIE BARS
Oatmeal Chocolate Chip Cookie Bars are thick and chewy and a great treat for potlucks and parties. They have the flavor you love from a great chocolate chip cookie, baked into easy and delicious bars!
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan with cooking spray or line with parchment paper.
- In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
- Add the eggs one at a time, mixing after each addition. Add the vanilla.
- In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour and rolled oats.
- Add dry ingredients to the creamed mixture and stir until combined. Stir in chocolate chips.
- Press into prepared ban and bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Nutrition Facts : Calories 254 kcal, Carbohydrate 34 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 180 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES
With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!
Provided by Sally
Categories Dessert
Time 1h24m
Number Of Ingredients 12
Steps:
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops- this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
TROPICAL OATMEAL CHOCOLATE CHIP COOKIES
Studded with sweet chunks of dried fruit, these easy-to-make cookies are cakey and soft. They crisp up a day or two after baking and the flavors of the spices and coconut permeate each bite.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 40 cookies
Number Of Ingredients 15
Steps:
- Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
- With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
- Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.
OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- In a medium bowl, whisk together the flour and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 170 kcal, Carbohydrate 20 g, Protein 1.5 g, Fat 67 g, SaturatedFat 3 g, TransFat 1 g, Sodium 93 mg, Fiber 0.6 g, Sugar 10 g, UnsaturatedFat 4.5 g
CHOCOLATE CHIP OATMEAL COOKIES
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! -Diane Neth, Menno, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
OATMEAL CHOCOLATE CHIP COOKIES II
Make and share this Oatmeal Chocolate Chip Cookies II recipe from Food.com.
Provided by JANIC412
Categories Drop Cookies
Time 15m
Yield 30-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large bowl combine flour, brown sugar, soda, salt, cinnamon, butter, eggs and vanilla.
- Beat at medium speed with an electric mixer 1-2 minutes.
- Stir in oatmeal, walnuts and chocolate chips.
- Drop by well rounded Tablespoons 2-inches apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
- Cool 2 miuntes, then carefully transfer to racks with spatula to cool.
Nutrition Facts : Calories 209.9, Fat 9.9, SaturatedFat 5.2, Cholesterol 28.7, Sodium 91.6, Carbohydrate 29.2, Fiber 1.3, Sugar 17.5, Protein 2.7
ULTIMATE OATMEAL CHOCOLATE CHIP COOKIES
This is our go-to recipe when the boys want cookies. These are delicious! I'm sure that you can use other oats but I have only used the Large Flake Oats. Copied from Canadian Living Magazine. Enjoy!
Provided by Nif_H
Categories Chocolate Chip Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Line baking sheets with parchment paper; set aside.
- In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
- Drop by heaping 1 tbsp, about 2 inches apart, onto prepared pans. Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, until golden, about 12 - 15 minutes. Transfer to rack; let cool.
Nutrition Facts : Calories 115.1, Fat 5.9, SaturatedFat 3.5, Cholesterol 14.2, Sodium 73.5, Carbohydrate 15.5, Fiber 0.8, Sugar 9.8, Protein 1.3
CHOCOLATE CHIP OATMEAL COOKIES
Make and share this Chocolate Chip Oatmeal Cookies recipe from Food.com.
Provided by fruitcake3g
Categories Drop Cookies
Time 55m
Yield 36-42 cookies
Number Of Ingredients 11
Steps:
- Cream sugar, butter, shortening, eggs, and vanilla.
- In a separate bowl, mix flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix well.
- Stir in the oats and chocolate chips.
- Drop onto cookie sheets.
- Bake at 350 degrees for about 12 minutes (depending on size and cookie sheets used).
Nutrition Facts : Calories 123.7, Fat 5.5, SaturatedFat 2.7, Cholesterol 18.5, Sodium 55, Carbohydrate 17.7, Fiber 0.6, Sugar 10.6, Protein 1.6
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
OATMEAL CHOCOLATE CHIP COOKIES
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 40m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
CHOCOLATE CHIP OATMEAL COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 36 cookies
Number Of Ingredients 13
Steps:
- Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
- In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
- Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
More about "oatmeal chocolate chip cookie food"
OATMEAL CHOCOLATE CHIP COOKIES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (18)Total Time 25 minsCategory SnackCalories 135 per serving
- In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, brown sugar, baking powder, baking soda and salt. Add the butter, egg and vanilla and beat well until mixture comes together as a moist dough. Stir in the oatmeal until combined, then stir in the chocolate chips. Cover bowl with plastic wrap and pop into the fridge for 1 hour.
- Remove dough from fridge and scoop out a rounded Tbsp of dough. Form into small balls. Dip ball into white sugar and place onto a large, ungreased cookie sheet sugar side up. Be sure to leave plenty of space between your balls (4 inches apart is best) and place them at least 2 inches in from the edge of the pan, as they will spread as they bake. If you have to bake several batches, pop the bowl with the dough back in the fridge while the first batch bakes. (I usually get 20-22 cookies)
- Bake in preheated oven for 13-15 minutes, or until golden around the edges, but paler and still moist looking in the middle. For really crispy cookies, leave in the oven a few minutes longer. Remove from oven and allow to sit on the baking sheet for 1 minute, then carefully (they will be soft) remove to a cooling rack. Cookies will firm up as they cool.
OATMEAL CHOCOLATE CHIP COOKIES RECIPE - COOK.ME …
From cook.me
Cuisine AmericanTotal Time 25 minsServings 18Calories 289 per serving
OATMEAL CHOCOLATE CHIP COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (60)Calories 191 per serving
OATMEAL CHOCOLATE CHIP COOKIES - CANADIAN LIVING
From canadianliving.com
OATMEAL CHOCOLATE CHIP COOKIES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 4Calories 183 per servingCategory Dessert
- Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.TIP: Use room temperature butter and eggs to help ingredients incorporate together.
THE BEST OATMEAL CHOCOLATE CHIP COOKIES (SOFT & CHEWY ...
From foodiecrush.com
3.8/5 (31)Total Time 20 minsCategory DessertCalories 272 per serving
- Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes.
HEALTHY OATMEAL CHOCOLATE CHIP COOKIES - YUMMY TODDLER FOOD
From yummytoddlerfood.com
5/5 (25)Total Time 25 minsCategory DessertCalories 169 per serving
- Add sugars, cinnamon, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
CLASSIC OATMEAL CHOCOLATE CHIP COOKIES - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (4)Total Time 10 minsCategory CookiesCalories 283 per serving
- Beat the butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes using the paddle attachment of a stand mixer until smooth and creamy. Add the eggs and vanilla, then beat again, scraping down the sides of the bowl.
- Stir in chocolate chips, then use a large cookie scoop to scoop balls of dough and space them a few inches apart on a baking sheet lined with parchment paper.
OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES RECIPE
From myrecipes.com
5/5 (68)Calories 81 per servingServings 36
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
OATMEAL-CHOCOLATE CHIP MONSTER COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 30 minsServings 18
- Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
- Combine flour, baking soda, and salt in a bowl, stirring well. Stir in oats. Stir oat mixture into butter mixture, blending well. Stir in chocolate.
- Drop batter by 1/4-cup measurements onto baking sheets. (Space cookies about 4 inches apart.) Flatten slightly.
OATMEAL CHOCOLATE CHIP COOKIES - BECEL CANADA
From becel.ca
5/5 (1)Servings 65
- Preheat oven to 375°F (190°). Combine flour, oats, baking soda and salt in medium bowl; set aside.
- Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in chocolate. Drop dough by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
- Bake just until edges are golden, about 8 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
OATMEAL-RAISIN CHOCOLATE CHIP COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Servings 60
- Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
- Combine flour, soda, oats, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels and raisins. Drop by tablespoonfuls onto lightly greased baking sheets.
- Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.
CHOCOLATE CHIP OATMEAL COOKIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 Calories 130 per servingTotal Time 34 mins
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray., Beat together the butter and sugars until smooth., Beat in the egg, egg yolk, and vanilla., Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl., Mix until everything is thoroughly incorporated.
- Scrape the bottom and sides of the bowl, and mix briefly., Stir in the chocolate chips., Decide what size cookies you want to make.
- A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies., Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies., Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges.
CHOCOLATE CHIP OATMEAL COOKIES - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 1Calories 223 per servingCategory Cookies
- In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
- Add in the dry ingredients and beat until combined with the butter and sugars – dough will be crumbly.
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From foodnetwork.com
Author Martha Tinkler for Food Network KitchenSteps 5Difficulty Easy
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From ideas.walmart.ca
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From amazon.ca
3.8/5 (25)Flavour Chocolate, OatmealBrand DadsPackage weight 2.1 Kilograms
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From ricekrispies.ca
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