The Best Oatmeal Chocolate Chip Cookies Recipes

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.

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.

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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

Steps:

• Pre-heat the oven to 160°C Place the oats in a food processor and process into a powder. Place into a medium bowl and stir in the sifted flour, baking soda, baking powder and salt.
• Beat the butter and the sugars together in a large mixing bowl with an electric mixer, then add the egg and beat. Stir in the vanilla.
• Gently stir the flour mixture into the sugar mixture and then fold in the chocolate chips (you should have a soft sticky mixture not a dough).
• Scoop golf ball sized portions of the cookie mix spaced 2 inches apart onto lined baking trays. Bake for 9-12 minutes, no more (cookies will continue to cook when taken out of oven). Let cool on trays for 7 minutes and then place on racks to cool completely.

Steps:

• 1. Miss together flour, baking soda, and cinnamon.
• 2. In a separate bowl (the kitchen aid mixing bowl, if you have the mixer), beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy.
• 3. Beat in egg and vanilla to sugar mix until blended.
• 4. At low speed, beat in flour mixture until blended. I usually add 1/2, mix, and then add the other 1/2.
• 5. Fold in oats and chocolate chips. Then cover and chill for at least 1 hours.
• 6. Preheat oven to 350 F & grease baking sheets.
• 7. Shape dough into 1-in balls, 2 inches apart. Flatten cookies lightly.
• 8. Bake until lightly browned around edges, about 10-12 minutes.
• 9. Cool & watch them disappear!

Steps:

• Preheat oven to 375°F.
• Cream the margarine.
• Slowly add the sugar a little bit at a time.
• Add the egg and vanilla; beat until soft and light in texture.
• Combine cinnamon, salt, and baking soda in a separate bowl.
• Sift flour into dry mixture and stir well.
• Beat in half the flour mixture on low speed.
• Use a wooden spoon to stir in the remaining flour mixture.
• Place on greased cookie sheets.
• Press the cookies flat with floured fork.
• Bake the cookies 8-10 minutes.
• Allow the cookies to cool 1-2 minutes on the cookie sheets before removing them to cooling racks.

Steps:

• Line baking sheets with parchment paper; set aside.
• In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
• Drop by heaping 1 tbsp, about 2 inches apart, onto prepared pans. Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, until golden, about 12 - 15 minutes. Transfer to rack; let cool.