SUPER-CHUNKY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 18 cookies
Number Of Ingredients 9
Steps:
- 2 cups assorted mix-ins (such as holiday M&Ms, toffee bits, shredded coconut, peanut butter chips and/or white chocolate chunks)
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda and salt into a large bowl. In a separate large bowl, whisk the melted butter, brown sugar, cocoa powder, eggs and vanilla until combined. Stir in the flour mixture with a wooden spoon until just incorporated, then stir in the chocolate chips and assorted mix-ins.
- Drop tablespoonfuls of dough about 3 inches apart on the prepared baking sheets; smooth the tops with damp fingers. Bake, switching the pans halfway through, until puffed and set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
- In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
- With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
- Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
- When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
- Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.
CHUNKY BREAKFAST COOKIES
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets., Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed. Freeze option: Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 239mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 3g fiber), Protein 4g protein.
CHUNKY OATMEAL COOKIES
Chunky Oatmeal Cookies dotted with M&M's are sure to satisfy adults and kids alike. Donna Borth, Lowell, Michigan, made these flourless cookies to serve at a housewarming party.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine eggs and sugars. Add butter; mix well. Add oats. Add the peanut butter, cinnamon, vanilla and baking soda; mix well. stir in chocolate chips and M&M's. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten if desired. Bake at 350° for 12-14 minutes or until set.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 121mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
OATMEAL FREEZER COOKIES
Make and share this Oatmeal Freezer Cookies recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Mix dry ingredients except sugar.
- Mix fat and sugar until creamy.
- Add eggs and vanilla.
- Mix well.
- Stir in dry ingredients.
- Add rolled oats and raisins.
- Divide dough into four parts.
- Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter.
- Wrap in waxed paper.
- Freeze.
- To bake: Preheat oven to 350 (moderate).
- Grease baking sheets.
- Remove a roll of dough from freezer.
- Remove wrapping.
- Slice about 1/4-inch thick.
- Place on baking sheet.
- Bake about 15 minutes or until lightly browned.
OATMEAL REFRIGERATOR COOKIES
These cookies have an old fashioned flavor with the zest of orange. After cookies are cooled and in containers, place a slice of fresh bread in also to keep the cookies soft and fresh.
Provided by Bea Gassman
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 28m
Yield 48
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. Combine the flour, baking soda and salt; stir into the molasses mixture until well blended. Mix in oats.
- Divide the dough into halves, and shape into long logs about 2 inches in diameter. Wrap in waxed paper, and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Slice chilled dough into rounds about 1/4 inch thick. Place 2 inches apart onto ungreased cookie sheets.
- Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking pan for a minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 15.1 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 79.7 mg, Sugar 9.4 g
CHUNKY OATMEAL COOKIES -FREEZER
I love oatmeal!! It is soooo good for you and is very adaptable. The kids love these cookies and the best part is you can make them ahead to freeze and then bake at a moments notice.
Provided by Lisa Lou Who
Categories Drop Cookies
Time 37m
Yield 3 1/2 dozen
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream butter and sugars.
- Beat in eggs and vanilla.
- Combine the oats, flour, baking soda, and salt in a large; gradually add to creamed mixture.
- Stir in raisins and candy.
- Drop by tablespoonfuls onto ungreased baking sheets.
- Cover and freeze until firm.
- Transfer frozen balls into a freezer bag.
- To cook frozen cookies:.
- Place balls 2 inched apart on greased bakind sheets. Bake at 350 for 18-22 minutes or until golden. Remove to wire racks to cool.
- Cookie dough can be frozen for up to 3 months.
Nutrition Facts : Calories 1493.8, Fat 57.4, SaturatedFat 33.4, Cholesterol 210.9, Sodium 838.6, Carbohydrate 227.2, Fiber 10.8, Sugar 130.5, Protein 24.7
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