EASY CHOCOLATE CHIP OATMEAL COOKIES
These are delicious cookies that are super-quick to make when you need to satisfy a cookie fix. Even my non-cooking roommates know how to make them, so we have these about once a week.. they never last for more than 24 hours. Try adding coconut, nuts, other dried fruit, etc...
Provided by pollen
Categories Drop Cookies
Time 30m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a bowl, then mix in vanilla.
- Add flour and mix well.
- Mix together baking soda and water, and then add to the batter.
- Stir in the oats and chocolate chips.
- Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 12-15 minutes.
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
HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES
These cookies don't taste "healthy," which makes them the perfect way to avoid breaking any eat-better resolutions. Toasting the oats before adding them to the batter helps maintain their chewy texture, even after baking.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
- Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
- In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
- Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.
CHOCOLATE CHIP OATMEAL COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 36 cookies
Number Of Ingredients 13
Steps:
- Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
- In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
- Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES
The best of everything in one cookie! Try to wait until cool to eat! The best cookie dough treats if you leave out the eggs. Eggbeaters® (1/2 cup) can be substituted for the eggs if desired.
Provided by Sharon Angel
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 35m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.
- Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 20.4 g, Cholesterol 20.5 mg, Fat 6.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 122.4 mg, Sugar 12.2 g
UNBAKED CHOCOLATE OATMEAL COOKIES
Sweet & chewy cookies that are not baked.
Provided by Debbie
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
- Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
- Drop on waxed paper and allow to cool before serving.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 29.3 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 20.2 g
CHOCOLATE OATMEAL COOKIES
Simple chocolate and oatmeal make these disappear in our house quickly. The recipe has been in my file on a piece of paper for many years, so not sure where it came from, but probably one of my mom's old cookbooks. *For a fudgy, softer cookie, use 1 stick margarine in place of shortening.
Provided by Marlene.
Categories Drop Cookies
Time 34m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Sift flour, baking soda and baking powder; set aside.
- Cream shortening, sugar, egg, vanilla and melted chocolate.
- Add flour mixture, blending well.
- Add rolled oats.
- Drop by rounded teaspoonfuls onto lightly greased baking sheet and press down with fork lightly.
- Bake at 325° for 12 minutes.
- Cool slightly and remove from baking sheet.
Nutrition Facts : Calories 126.4, Fat 6.1, SaturatedFat 2, Cholesterol 8.8, Sodium 37.4, Carbohydrate 17.1, Fiber 1, Sugar 9, Protein 1.9
CHOCOLATE OATMEAL COOKIES
Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.
Provided by Norcal
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 92.1 mg, Sugar 6.1 g
NESTLE MILK CHOCOLATE OATMEAL COOKIES
Make and share this Nestle Milk Chocolate Oatmeal Cookies recipe from Food.com.
Provided by AmyZoe
Categories Chocolate Chip Cookies
Time 25m
Yield 3 dozen cookies, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- In small bowl, colmbine flour, baking powder, baking soda, cinnamon, and salt.
- In large mixing bowl, beat butter, brown sugar, granulated sugar, and vanilla extract until creamy.
- Beat in egg.
- Beat in flour mixture and milk gradually.
- Stir in morsels, oats, and raisins.
- Drop on ungreased baking sheets by rounded tablespoon.
- Bake for 10 to 14 minutes or until edges are crisp but centers are still soft.
- Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 271.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 34.7, Sodium 166.1, Carbohydrate 35.5, Fiber 1.4, Sugar 23.5, Protein 3.4
CHOCOLATE-STUFFED OATMEAL COOKIES
These big, chewy oatmeal cookies filled with soft chocolate ganache are perfect for sharing. To make the process a little simpler, you can prep and refrigerate the dough and the filling up to three days in advance. (You could also freeze them for even longer; just let them warm up a bit at room temperature to make them easier to work with.) The assembly is easy: Simply enrobe the truffled filling by stacking it between two pieces of dough and pressing the edges to seal. The stuffed cookie balls can be frozen for up to a month. Bake off a few at a time for warm, gooey cookies whenever the mood strikes.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 3h
Yield 12 cookies
Number Of Ingredients 14
Steps:
- Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
- Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about 1/2-inch thick. Chill until firm, at least 2 hours.
- Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
- Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
- Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It's OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
- Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.
CHOCOLATE OATMEAL NO-BAKE COOKIES
This is a recipe my mother-in-law gave me...she just throws stuff together, so this is the closest she could give me on measurements. Prep time is mixing ingredients & bringing to a boil...cooking time is my guess on cooling time.
Provided by Mom2 T
Categories Drop Cookies
Time 30m
Yield 25-30 small cookies
Number Of Ingredients 7
Steps:
- Bring first 5 ingredients to a boil & remove from heat.
- Add oats & peanut butter.
- Drop by spoonfuls onto wax paper & let cool.
Nutrition Facts : Calories 153.6, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.1, Sodium 34.7, Carbohydrate 25.8, Fiber 1.8, Sugar 16.5, Protein 3.7
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