Sinless Oatmeal Choco Chip Cookies Recipe 45 Food

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, light brown sugar, and granulated sugar together for 1-2 minutes or until well combined.
• Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
• Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Cover tightly and refrigerate for at least 30 minutes.
• Meanwhile, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• Using a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down each ball of cookie dough to slightly flatten them.
• Bake at 350°F (177°C) for 10-13 minutes or until the tops of the cookies are set.
• Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

SINLESS OATMEAL CHOCO CHIP COOKIES RECIPE - (4/5)

Steps:

• Mix bananas, oats, chocolate chips and peanut butter Plop the dough on a cookie sheet Bake at 350°F for 15 minutes

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 9 to 11 minutes.

CHOCOLATE CHIP OATMEAL COOKIES

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.

CHOCOLATE CHIP OATMEAL COOKIES

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).

NO-FAT OATMEAL CHOCO. CHIP COOKIES! WITH STYLE.

Steps:

• pre-heat oven to 350 degrees. throw everything but the choco. chips and oatmeal into a bowl and mix it to your hearts desire.
• THEN add the choco chips and oatmeal.
• drop by spoonfuls (whatever size suits your fancy at the time) onto baking sheet, and pop in the oven for approximately 12 minutes.
• take 'em out and eat them gone! with ravenous delight. :).

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat together the butter or margarine, eggs, brown sugar and vanilla.
• Add oats, flours, baking soda, salt and chocolate chips.
• Bake at 325°F (170°C) for 10-12 minutes.

OATMEAL CHOCOLATE CHIP COOKIES

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.