Soft N Chewy Oatmeal Raisin Choco Chip Cookies Food

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl whisk together the flour, cinnamon, baking soda & salt.
• In a separate bowl beat together the melted butter and sugars using an electric mixer.
• Beat in the honey, vanilla and egg until smooth.
• Turn the mixer down to low and carefully beat in the flour mixture into the butter mixture until almost combined.
• Add in the oats and beat on medium speed until combined.
• Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
• Form the dough into balls about 3 tablespoons of batter each . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
• When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
• Bake 1 cookie sheet at a time for 12-14 minutes until the tops of the cookies look almost set.
• Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
• Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.

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.

CHEWY OATMEAL CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Preheat oven to 375°
• In a stand mixer or large mixing bowl, cream brown sugar, butter & granulated sugar.
• Add eggs, milk & vanilla - beat until combined.
• Add flour, baking soda, cinnamon & salt - beat until soft dough forms.
• Slowly beat (or stir) in oats, chocolate chips & raisins until just combined.
• Drop by heaping teaspoons of cookie dough on ungreased cookie sheets - 2" apart.
• Bake for 9 minutes. Let cookies rest for a minute before transferring to a wire rack.

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.

SOFT N' CHEWY OATMEAL RAISIN CHOCO-CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Grease cookie sheets.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the flour, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins , chocolate chips, and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to cool completely. Store in an air tight container.

SOFT CHEWY OATMEAL RAISIN COOKIES

Steps:

• Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
• I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
• I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.

MRS. FIELDS' CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Cream sugars and butter in a large bowl.
• Add eggs and vanilla, mixing at medium speed until smooth.
• In a separate bowl, combine flour and baking powder.
• Add flour mixture to sugar mixture.
• Fold in raisins and chocolate chips.
• Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake 22- 24 minutes.
• Transfer immediately to cool, flat surface.

SOFT N CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Combine flour and baking soda in a small bowl.
• Beat butter, sugar, and vanilla in a separate bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually at the flour mixture and mix until well combined.
• Stir in chocolate chips.
• Refrigerate overnight if possible. The dough should be cold before baking to prevent flat cookies.
• Drop by spoonfuls on an ungreased cookie sheet and bake at 375 degrees until light golden brown.