Chocolate Oatmeal Chews Recipes

Steps:

• Preheat the oven to 325°F.
• In a large bowl,sift together flour, baking soda and salt. Set aside.
• In another another bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Stir dry ingredients in the cream mixture until just blended. mix in quick oats, walnuts and chocolate chips.
• Drop by heaping spoonfuls onto ungreased baking sheet.
• Bake for 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Steps:

• Cream margarine and sugar until light.
• Combine flour, rolled oats, soda and salt. Add to creamed mixture and mix well.
• Remove 1 1/2 cups crumbs. Press remainder into bottom of greased 9x13 inch pan.
• Sprinkle with marshmallows and chocolate chips. Top with reserved crumbs.
• Bake at 350F for 20 to 25 minutes (do not overbake). Cool and cut into squares. Freezes very well.

Steps:

• Preheat oven to 350 degrees.
• Cream butter sugar and vanilla together then add in rolled oats. Mix until oats no longer look dry.
• Place ingredients in an 8x8 glass baking dish and bake for 20 minutes.
• Let completely cool before cutting into slices or squares.
• Freezes well.

Steps:

• Set oven to 350 degrees F.
• Generously grease a cookie/baking sheet.
• In a large bowl, using an electric mixer, beat butter and both sugars for 2 minutes.
• Beat in eggs and vanilla until light and creamy them beat in pudding mix until combined.
• In another bowl combine the flour, baking soda, baking powder, salt and cinnamon.
• Add the flour mixture to the creamed mixture and mix until combined.
• Mix in the oats until combined, then mix in the chocolate chips.
• Drop by heaping teaspoonfuls on to prepared cookie sheet leaving 2-inches apart.
• Bake for 8-10 minutes, or until golden around the edges.
• Let baking sheets cool between baking cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.
• Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.

Steps:

• Heat oven to 375°F.
• Mix flour, oats and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour mixture; mix well.
• Press half the crumb mixture onto bottom and slightly up sides of 13x9-inch pan sprayed with cooking spray. Top with marshmallows, chocolate and remaining crumb mixture.
• Bake 18 to 22 min. or until golden brown. Cool completely before cutting into bars.