BAKER'S OATMEAL RAISIN-CHOCOLATE CHUNK COOKIES
Great for lunch boxes or as after-school snacks, these oatmeal-raisin cookies are studded with chocolate chunks for an extra special touch.
Provided by My Food and Family
Categories Grains
Time 28m
Yield 42 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine flour, oats and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks and raisins.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 11 to 13 min. or until golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
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.
OATMEAL COOKIES WITH WHITE CHOCOLATE CHIPS AND RAISINS
Provided by Food Network Kitchen
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 12
Steps:
- Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins.
- Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
CHOCOLATE BLISS OATMEAL RAISIN COOKIES
Here are oatmeal raisin cookies-just the way your chocolate lovers like them! (Conversely: chocolate cookies the way oatmeal-raisin lovers like them!)
Provided by My Food and Family
Categories Grains
Time 28m
Yield Makes about 40 cookies or 40 servings, 1 cookie each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Microwave 8 oz. chocolate in large microwavable bowl on HIGH 2 minutes; stir until chocolate is completely melted. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Add oats and baking powder; mix well. Stir in chopped chocolate, raisins and walnuts.
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE OATMEAL RAISIN COOKIES
If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 32
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
- Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
- Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
CHOCOLATE-COVERED RAISIN OATMEAL COOKIES
These cookies are different from your regular raisin oatmeal cookies! These are made with chocolate covered raisins!! I made these today to go on this years cookie trays.
Provided by my3beachbabes
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- For oat flour: Put 1 cup rolled oats in food processor or blender. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender do 1/2 cup of the oats at a time. Set aside.
- Beat butter and shortening in a large mixing bowl with on electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in oat flour and all purpose flour. Stir in the 1 cup rolled oats, walnuts and chocolate-covered raisins.
- Drop dough by the well-rounded teaspoonful 2 inches apart on an ungreased cookie sheet. Bake in a 350' oven for 8-10 minutes or until the edges are lightly browned. Transfer to wire racks and cool.
Nutrition Facts : Calories 120.6, Fat 6.3, SaturatedFat 1.9, Cholesterol 14.8, Sodium 55.6, Carbohydrate 14.8, Fiber 0.8, Sugar 8.8, Protein 1.8
OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
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