SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES
Delight your guests with these oats and chocolate chip cookies - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 20
Number Of Ingredients 14
Steps:
- In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
- Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
- Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
- Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g
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
DEVOURING OATMEAL CHOCOLATE CHIP COOKIES
Delicious soft oatmeal chocolate chip cookies that are easy to make and are great for digestion!
Provided by gab0291
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.
- Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.
- Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 20 g, Cholesterol 20.5 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 4.3 g, Sodium 78.8 mg, Sugar 11.9 g
SLICE & BAKE CHOCOLATE CHIP COOKIES
Make and share this Slice & Bake Chocolate Chip Cookies recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and sugars.
- Beat in vanilla and eggs.
- Stir in dry ingredients.
- Add chocolate chips.
- Divide into four balls.
- Roll each into an 8 to 10 inch roll.
- Wrap in waxed paper, then put in a freezer bags.
- Freeze.
- When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.
SLICE AND BAKE CHOCOLATE CHIP COOKIES
These cookies are rolled into four logs and stored in the refrigerator. Just slice and bake when you want warm cookies from the oven.
Provided by Marie
Categories Dessert
Time 23m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Beat together butter, brown sugar and powdered sugar.
- Add eggs and vanilla and mix well.
- Combine flour and baking soda and add.
- Stir in chocolate chips and walnuts.
- Mold dough into 4 12" logs and wrap in plastic wrap.
- Store in refrigerator for at least an hour or longer, if desired.
- Preheat oven to 350°.
- Cut dough into 1/2" thick slices and place on baking sheet.
- Bake for about 8 minutes or until golden brown.
Nutrition Facts : Calories 1097.8, Fat 50.2, SaturatedFat 24.6, Cholesterol 130.2, Sodium 591, Carbohydrate 155.2, Fiber 5.4, Sugar 88.3, Protein 14.4
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
SLICE-AND-BAKE COOKIES
"I love this cookie dough since it's so versatile," relates Monica Gibbons of Dayton, Ohio. "You can add any kind of chips or nuts you like."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.
Nutrition Facts : Calories 357 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 256mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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SLICE-AND-BAKE OATMEAL RAISIN CHOCOLATE CHIP COOKIES
From averiecooks.com
4.3/5 (3)Total Time 25 minsCategory CookiesCalories 176 per serving
- To the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl with hand mixer), add the butter, sugars, and beat on medium-high until light and fluffy, about 4 to 5 minutes. Stop, scrape down the sides of the bowl and add the egg, vanilla, and beat until well incorporated, about 2 minutes. Stop, scrape down the sides of the bowl and add the oats, both flours, baking soda, optional salt, and beat just until incorporated, about 1 minute. Fold in the raisins and chocolate chips by hand, or beat just momentarily to incorporate.
- Turn dough out onto a large piece of plasticwrap and form a large log with it, about 12 to 14 inches in length and about 3 inches in diameter. Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for at least 2 hours, up to 2 months. Tip - Vertically slice a cardboard paper towel roll and place dough inside the tube to help to prevent it from flattening or getting lopsided in the freezer until it's set.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray; set aside. Allow log to come to room temperature for about 5 minutes to make slicing easier, or microwave it for 10 to 15 seconds. With a very sharp knife, slice log into 14 to 15 slices. Each slice should be 3/4-inch to 1-inch thick. Do not make your slices thinner because cookies will spread and you won't get the chewy edges and soft centers that make these cookies so wonderful.
- Place slices on prepared baking tray, spaced 2 inches apart, and bake no more than 8 cookies per tray because they spread a bit more than the average cookie. Bake for about 15 minutes (this sounds long but remember dough was frozen and is 1-inch thick), or until edges are set and centers are just beginning to set. It's okay if tops appear glossy and a bit under-done because cookies firm up as they cool. Rotate trays midway through baking. Allow cookies to cool on baking sheets for 5 to 10 minutes before moving to racks to finish cooling. Cookies will keep in an airtight container for up to 1 week; however, consider baking only as many slices from the log as needed at any one time because fresh is always best. Unused portion of frozen log can kept in freezer for 2 to 3 months.
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