Aarons Chocolate Chunk Oatmeal Cookies Recipes

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.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

OATMEAL-CHOCOLATE CHIP COOKIES

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.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

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.

OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°.
• Beat butter and sugars at medium speed with an electric mixer until creamy.
• Add eggs and vanilla, beating well.
• Lightly spoon flour into dry measuring cups, and level with a knife.
• Combine flour, baking soda, and salt in a bowl, stirring well.
• Add oats; stir well.
• Add to butter mixture; stir until well blended.
• Gently stir in morsels and pecans.
• Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
• Bake at 350° for 10-12 minutes or until brown the edges are brown, but the middle still looks a bit gooey.
• Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.