Aunt Pennys Oatmeal Chocolate Chip Cookies Recipes

OATMEAL COOKIES WITH PEANUTS, RAISINS AND CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
• Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut.
• Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely.

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

AUNT PENNY'S OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350 degrees F. Line 2 of your baking sheets with a silicone mat or parchment paper. Set aside.
• In your standing mixer, cream together butter, Crisco, sugar and brown sugar. Scrape down sides of bowl if needed. Add vanilla, stir. Beat in eggs one at a time. In a medium sized bowl, combine flour, baking soda, salt and cinnamon, whisk. With the mixer setting on low slowly add dry ingredients to creamed mixture. Scrape down sides of bowl if needed. Add the oats, mix. Now add those delicious chocolate chips.
• With a 2-inch cookie scoop, scoop dough into rounded balls onto your lined cookie sheet spacing approx. 2 inches apart.
• Bake for 10-12 minutes or until the edges of cookies are slightly brown. Remove from oven and let cool before removing from baking sheet.
• To store you can either freeze them for later use or keep them covered in a sealed container or jar for up to three days.

AUNT LORI'S OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Cream shortening, butter, sugars, eggs, and vanilla.
• Mix dry ingredients seperately, then add to batter.
• Bake at 350 F for 11-15 minutes or until golden.

AUNT MYRNA'S OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat sugars, shortening, eggs & vanilla until fluffy.
• Mix in flour, soda & salt.
• Stir in oatmeal and chips by hand.
• Let the dough rest for about 10 minutes or so to moisten the oatmeal.
• Drop on cookie sheet.
• Bake at 350 degrees, 8 minutes on bottom rack and 8 minutes on top 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.