Pineapple Oatmeal Chocolate Chip Cookies Food

TROPICAL OATMEAL CHOCOLATE CHIP COOKIES

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.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

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.

CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES

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.

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Press down lightly. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the shortening & sugars.
• Beat in eggs & vanilla until creamy.
• Stir in pineapple.
• Combine the flour, salt & soda & add to creamed mixture.
• Stir in chips & nuts.
• Bake on sprayed sheets at 400 for about 10 minutes.

PINEAPPLE OATMEAL COOKIES

Steps:

• Drain pineapple well, reserving 1/2 Cup of juice.
• In a large mixing bowl, beat butter and sugar until light and fluffy. Beat in egg, crushed pineapple and reserved juice. (Mixture will be very wet).
• In a medium bowl, combine oats, flour, baking powder, cinnamon, salt, and raisins. Stir into pineapple mixture.
• Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 300 for 20-25 minutes or until golden. Remove to wire racks to cool. (Unfortunately I didn't copy down the oven temp when I copied the recipe. I played with it a bit and found 300 to work well for me, even though it seems a bit low).

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter and sugars by hand with a wooden spoon.
• Add eggs, one at a time, beating after each addition.
• Stir in vanilla.
• In a separate bowl, combine flour, oats, salt, baking soda and baking powder.
• Gradually stir into creamed mixture.
• Stir in chocolate chips.
• Preheat oven to 375°. Drop cookies by teaspoonfuls onto lightly greased cookie sheets. Bake for 6-8 minutes.
• Let cool on sheets for 2-4 minutes before removing to wire racks.

KATHY'S PINEAPPLE-COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whisk together flour, soda, powder and salt; set aside.
• Cream together butter, sugars, eggs and vanilla - mixing on high until light and fluffy.
• Stir the flour mixture into the creamed mixture, until well combined.
• Stir in oats, pineapple and coconut.
• Using a 2 tablespoon cookie scoop, drop dough 2 inches apart onto a baking sheet (I always use a silpat on my baking sheets - you never have burned cookies with one!).
• Bake 12 minutes on center rack until golden.
• Remove from oven, cool on sheet for about 1 minute, then transfer to a wire rack to cool. Store in airtight container.