Wonderful Chocolate Oat Chip Cookies Food

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 CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
• Beat butter, white sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Beat the first egg into the butter until completely blended, then beat in vanilla extract with the last egg. Mix in flour mixture until just incorporated. Fold in oats and chocolate chips, mixing just enough to evenly combine.
• Drop tablespoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookies are set, 11 to 12 minutes. Cool in baking sheets for 10 minutes before removing to cool completely on a wire rack.

OATMEAL CHOCOLATE CHIP COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, water, white sugar and brown sugar until smooth. Beat in the egg whites and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Blend in the oats and mini chocolate chips. Drop dough by half-teaspoonfuls onto the prepared cookie sheets.
• Bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool at least 10 minutes before eating.

CHOCOLATE CHIP-OAT-LE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, brown sugar, and white sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, mixing well after each addition. Mix in cinnamon, chili powder, vanilla extract, and cayenne pepper.
• Mix together flour, cocoa powder, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture, a little at a time, mixing well after each addition. Gently fold in oats and chocolate chips. Cover batter and refrigerate for at least 30 minutes.
• Roll dough into 12 golf ball-sized balls and place on a cookie sheet about 2 inches apart. Press down on each cookie to flatten to about 1/2 of its original height.
• Bake in the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE CHIP OAT COOKIES (MILLIONAIRE COOKIES)

Steps:

• Cream together, butter, both sugars, eggs and vanilla.
• In separate bowl, mix flour, powdered oats, salt, and baking powder.
• Mix creamed, and dry ingredients, adding chocolate chips, melted chocolate bar, and nuts; mix well.
• Scoop out small (golf ball size or smaller) amounts of dough on an ungreased cookie sheet, and bake at 350 degrees for 8 minutes or until browned.

OUTRAGEOUS OATMEAL (FLOUR) CHOCOLATE CHIP COOKIES

Steps:

• Before starting, grind enough oatmeal in the food processor to make the necessary 1 3/4 cups you will need to make these cookies! Or, if you're lucky enough to find Oat Flour, use that!
• With electric mixer, blend butter with both sugars, egg and vanilla extract.
• Add dry ingredients to mixture- blend well.
• Stir in chocolate chips.
• Spoon golf ball-size balls of mixture onto prepared cookie sheets (either use cooking spray or parchment paper).
• Bake at 265 degrees for 23 minutes (yes, I know this sounds strange, but trust me, it works!).
• Enjoy!

WONDERFUL CHOCOLATE CHIP COOKIES

Steps:

• -Sift flour, baking soda, and salt together. Set aside.
• -Cream butter and sugars on low until smooth and lump free (about 3 minutes).
• -Add vanilla and eggs. Beat 15 seconds or until fully incorporated.
• -On low, add flour mixture. Beat until just incorporated (will look a tad different than your traditional cookie dough mix at this point).
• -Add chocolate.
• -Refrigerate dough for 1 hour (I've done 30 minutes before and been okay) or measure out dough by spoonful and freeze.
• -Preheat oven to 350
• -Line pans with Parchment Paper.
• -For fresh dough: Bake 12 minutes, turning pans halfway (and rotating).
• -For frozen dough: Bake 17 minutes.
• -Cool for one minute and transfer to wire rack (if they make it there!).

OAT-BRAN CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

NO BAKE CHOCOLATE OAT COOKIES

Steps:

• Combine sugar, cocoa, oleo, and milk in a pan on the stove.
• Let boil for 3 minutes.
• Remove from heat and add remaining ingredients.
• Put in buttered cake pan or drop on waxed paper.