Oatmeal Cinnamon Chips Cookies Food

OATMEAL CINNAMON CHIP COOKIES

Steps:

• Preheat the oven to 350 and prepare a baking sheet by lining with a Silpat liner or with parchment paper. Set aside.
• In a large bowl, use a handheld mixer to blend together the butter, brown sugar, white sugar, eggs and molasses. Beat until smooth.
• Add the following ingredients in this order: flour, oats, cinnamon, baking soda, salt and cornstarch. Use the mixer, set to low speed, mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
• Stir in 2 cups of the cinnamon chips with a wooden spoon or spatula.
• Using a cookie scoop, portion the dough into heaping tablespoons.
• Gently flatten the ball of cookie batter to about 1/2 inch thick. Sprinkle a few of the leftover cinnamon chips onto the top of each cookie.
• Bake for 15 minutes.
• Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

OATMEAL CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into creamed butter until incorporated. Mix flour, baking soda, salt, and cinnamon into creamed butter mixture until batter is just mixed; fold in oats and cinnamon chips. Drop batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 10 to 15 minutes.

CINNAMON OATMEAL ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
• Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

CINNAMON CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In large mixing bowl cream butter, granulated sugar and brown sugar.
• Beat in eggs and vanilla.
• Add flour and baking soda, mixing well.
• Mix in oatmeal, cinnamon chips and raisins (batter will be heavy).
• Drop by heaping teaspoonful onto ungreased cookie sheet and bake for 10-12 minutes or until they look golden around edges.
• Let cool for about 1 minute and then remove to wire rack to finish cooling.

OATMEAL, APPLE, CINNAMON CHIP COOKIES

Steps:

• 1. Heat oven to 350 degrees. Prepare cookie sheets with parchment paper.
• 2. In mixer bowl cream butter and brown sugar; about 2 minutes.
• 3. Beat in egg and vanilla.
• 4. Sift flour, cinnamon, nutmeg, cloves, baking soda, and salt.
• 5. Mix flour mixture into creamed mixture just until blended.
• 6. Add oatmeal, apples, cinnamon chips and walnuts till blended.
• 7. Scoop dough onto cookie sheets 2 inches apart. Bake for 10-12 minutes until edges are light brown.
• 8. Let cool a few minutes and remove to cooling rack to cool completely.
• 9. Drizzle with melted white chocolate or with a powdered sugar glaze. I used melted white chocolate and it was delicious... Enjoy!

OATMEAL PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Combine dry ingredients (flour, cinnamon, baking soda, salt) in a large mixing bowl and set aside.
• In large bowl, beat together the butter, granulated sugar and brown sugar. Add the eggs and vanilla to the mixture. Beat until all ingredients are well combined and smooth.
• Slowly add the dry mixture to the wet mixture until well combined.
• Add the oats and chips to the mixture.
• Drop the dough by spoonfuls onto a greased cookie sheet.
• Bake for 10 to 12 minutes or until light golden brown.

OATMEAL CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm., Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.

OATMEAL CINNAMON CHIPS COOKIES

Steps:

• Heat oven to 350°F
• Beat butter, brown sugar and granulated sugar until creamy.
• Add eggs and vanilla; beat well.
• Combine flour and baking soda; add to butter mixture, beat well.
• Stir in oats, cinnamon chips and raisins (batter will be stiff).
• Drop by heaping teaspoons onto ungreased cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Cool 1 minute; remove from cookie sheet and place on rack to cool compleetly makes about 4 dozen.

CINNAMON OATMEAL COOKIES

Steps:

• Preheat oven to 400°. Line cookie sheets with parchment paper or silicone mats.
• In a food processor or blender, process the oats until finely ground. In a large bowl, combine the ground oats, all-purpose flour, whole wheat flour, cinnamon, baking soda, cream of tartar and salt and set aside.
• In another large bowl, beat the butter and shortening together for about 2 minutes with an electric mixer. Add sugar and beat for another minute. Add eggs and vanilla and beat for 2-3 more minutes.
• Add the dry ingredients to the butter mixture and mix just until combined. Use a cookie scoop to scoop out the dough and place on prepared cookie sheets, about 2 inches apart. Bake for 8-9 minutes and cool for a couple minutes on cookie sheets before transferring the cookies to a wire rack to cool completely.

OATMEAL CINNAMON CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, cream together butter, sugar and brown sugar.
• Beat in eggs.
• Add vanilla extract.
• In a separate bowl, sift together baking soda, salt, cinnamon and flour. Add to wet mixture and mix until combined.
• Fold in oats and cinnamon chips.
• Drop by rounded tablespoons onto ungreased cookie sheets and bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.

CINNAMON CRISP COOKIES

Steps:

• Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
• Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
• Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
• Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

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.

OATMEAL CINNAMON COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350°.
• Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
• In a large bowl cream the butter with sugars until fluffy.
• Add in the vanilla and eggs; beat well.
• In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
• Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet.
• Bake for 8-10 minutes (longer for a crispier cookie).
• Remove to a rack to cool.

OATMEAL CINNAMON CHIP COOKIES

Steps:

• 1. Preheat oven to 350°F. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
• 2. Drop by heaping teaspoons unto ungreased cookie sheet.
• 3. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.

HEALTHY CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In a stand mixer, cream butter and sugar about 2-3 minutes until light and fluffy.
• Add in the egg, vanilla, and applesauce in the stand mixer on the lowest speed setting until just combined.
• Add quick oats, rolled oats, whole wheat flour, baking soda, cinnamon, and salt to a mixing bowl and stir until just combined.
• Add the dry ingredient mixture in small amounts on the lowest speed setting until just combined.
• Fold in raisins.
• Roll 1 inch scoops of dough in your hand gently and add to baking sheet.
• Dip cup into powdered sugar and tap away any excess.
• Press the cookies slightly to flatten them
• Bake for 12-14 minutes, until the edges just start to brown.

OATMEAL CINNAMON CHIPS COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat butter, brown sugar and granulated sugar until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
• Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.
• BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

OATMEAL CINNAMON CHIPS COOKIES (COOKIE MIX IN A JAR)

Steps:

• Use clean 1 quart (4 cups) glass jar with lid. Stir together flour, baking soda and granulated sugar; pack down into bottom of jar. Layer and pack with brown sugar, raisins, oats and cinnamon chips in that order. Close jar; attach card with the following instructions:.
• BAKING INSTRUCTIONS: Heat oven to 350 degrees.
• Spoon contents of jar into large bowl; break up any lumps with wooden spoon. Add 1/2 cup (1 stick) softened butter, 1 lightly beaten egg and 3/4 teaspoon vanilla extract; beat with spoon until well blended (batter will be stiff). Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.