CHOCOLATE CHIP COOKIE BAKED OATMEAL
Just thought this up one morning and couldn't find any others like it on the site. Still in the tinkering/perfecting process so any suggestions are welcome :) (Thanks to Maito for some wonderful suggestions already!) Also, note that the type of oats you use will change the consistency of the oatmeal... quick oats will yield a cake-like oatmeal, whereas old fashioned oats will be a little more liquidy
Provided by vitalev
Categories Breakfast
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit).
- In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them).
- In a separate bowl, combine remaining wet ingredients (milk through vanilla).
- Mix together wet and dry ingredients. Pour into baking dish.
- Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned). Let cool 5-10 minutes.
- NOTE: Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk. If you choose to use all milk, quick oats may be a better choice :).
- Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.
Nutrition Facts : Calories 399.7, Fat 6, SaturatedFat 2.4, Cholesterol 1.2, Sodium 816.5, Carbohydrate 79.2, Fiber 4.7, Sugar 46.8, Protein 8.3
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
CHOCOLATE CHIP COOKIE OATMEAL
I created this recipe the other night when I was craving a chocolate chip oatmeal cookie. It could be served for breakfast, dessert, or a snack. My kids love it. It may not be as healthy as other versions of oatmeal, but it is much better than visiting the cookie jar when a craving hits. This recipe can easily be increased for multiple servings.
Provided by CindyMarie
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, milk and salt to a boil.
- Stir in brown sugar.
- Add oatmeal and vanilla.
- Cook for 5 minutes.
- Transfer to bowl and sprinkle chocolate chips over the top. They will slowly melt as you eat the oatmeal.
- For a rich cookie flavor, stir in ½ teaspoon butter just before adding the chocolate chips.
- Note: Follow the directions on the oatmeal container for multiple servings, and increase brown sugar, vanilla, and chocolate chips.
Nutrition Facts : Calories 310.7, Fat 8.7, SaturatedFat 4.2, Cholesterol 17.1, Sodium 225.3, Carbohydrate 50, Fiber 4.4, Sugar 16.7, Protein 9.6
CHOCOLATE CHIP COOKIE BARS
These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Position the rack in the middle of the oven and preheat to 350 degrees F.
- Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.
QUICK CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined.
- Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
- Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through.
- Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
5-INGREDIENT EASY CHOCOLATE CHIP COOKIES
This is a really basic recipe that only uses 5 ingredients. Enjoy!
Provided by Sapphire Bang
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
- Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 20.8 g, Cholesterol 35.8 mg, Fat 10.3 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 6.3 g, Sodium 62.7 mg, Sugar 8.3 g
CHEF JOHN'S CHOCOLATE CHIP COOKIES
Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!
Provided by Chef John
Categories Desserts Cookies Drop Cookie Recipes
Time 2h27m
Yield 16
Number Of Ingredients 10
Steps:
- Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
- Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
- Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 46.1 g, Cholesterol 42.3 mg, Fat 18.3 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 11.2 g, Sodium 240 mg, Sugar 30.8 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CHEWY CHOCOLATE COOKIES
Make and share this Chewy Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 9m
Yield 54 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- In large mixer bowl; cream butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
- Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
- Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
Nutrition Facts : Calories 123.7, Fat 6.5, SaturatedFat 3.6, Cholesterol 18.2, Sodium 100.7, Carbohydrate 14.6, Fiber 0.7, Sugar 9.8, Protein 2.1
CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: butter, brown sugar, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking powder, chocolate chips
Provided by Alvin Zhou
Categories Bakery Goods
Time 32m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
- Add in the eggs and vanilla, mixing until smooth.
- Add the flour and baking powder, folding the mixture until it forms a smooth dough.
- Fold in the chocolate chips until evenly combined.
- Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
- Bake for 12 minutes, then serve!
- To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
- Wrap the tray with cling wrap, then freeze for up to one month.
- To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 48 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 27 grams
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE CHIP, OATMEAL AND BEAN COOKIES!
I know, it sounds crazy.And I'll admit, I was definitely skeptical. But these are delightful, VERY low in fat, and VERY high in fiber and protein. Trust me on this one, once they've come out of the oven, NO ONE will be able to tell these are based on white beans!
Provided by TinkerToy
Categories Dessert
Time 45m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Blend oats until finely ground, but not powdered.
- Put oats in separate bowl and add flour, salt, and baking powder.
- Put drained, rinsed beans into blender with butter, eggs, and vanilla.
- Blend until pureed completely (there should be absolutely no chunks).
- In a large bowl, cream the bean puree and brown sugar.
- Add oat mixture and mix well.
- Add chocolate chips and mix.
- Using a a leveled off small cookie-scoop, scoop cookie dough onto greased jelly roll pans.
- Wet hands and press each cookie down flat ( to a little thicker than the chocolate chips).
- Bake each pan for 10-12 minutes, remove from oven and let cool for a bit before transferring to a cooling rack.
Nutrition Facts : Calories 136.1, Fat 4.3, SaturatedFat 2.3, Cholesterol 15.1, Sodium 43.4, Carbohydrate 22.4, Fiber 2.1, Sugar 11.2, Protein 3.3
THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE
This is a dense cake with milk chocolate chips that makes a great snack. Kids love it.
Provided by Chris__D
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir flour, baking soda, and salt together in a bowl.
- Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
- Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 31.1 g, Cholesterol 56 mg, Fat 16.9 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 241 mg, Sugar 20.7 g
CHOCOLATE CHIP COOKIES
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Provided by Carla Rollins
Categories Cookies Mixer Chocolate Dessert Bake Kid-Friendly Back to School Fall Party Gourmet snack snack week Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 28 large (4 1/2-inch) cookies
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
- Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
- Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS
Awesome cookie bars for when you don't feel like standing around to make dozens of cookies.
Provided by KIRSTENLIV
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 11.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.8 g, Sodium 218.5 mg, Sugar 17.8 g
CHOCOLATE CHIP COOKIE BARS
Great for potlucks, you may double the complete recipe and bake in two pans these freeze very well, in place of the nuts dried cranberries or raisins may be used or any dried fruit desired, this is a fairly sweet bar so you might want to reduce the sugars slightly if desired --- servings is only esimated depending on the size of the bars --- for greasing pan see recipe#78579
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch pan (for thinner bars bake in a larger pan and reduce the baking time slightly).
- In a large mixing bowl cream butter with both sugars until fluffy.
- Add in eggs and vanilla; beat until well combined.
- In another bowl mix together flour with cinnamon, baking soda and salt; gradually add to the creamed mixture until combined.
- Mix in chocolate chips and nuts (batter will be very thick).
- Transfer the mixture to prepared baking pan then spread out using a spoon.
- Bake for about 25-30 minutes or until golden brown.
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