Bean And Oatmeal Chocolate Chip Cookies Recipes

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.

CHOCOLATE CHIP, OATMEAL AND BEAN COOKIES!

Steps:

• Preheat oven to 350 degrees.
• Blend oats until finely ground, but not powdered.
• Put oats in separate bowl and add flour, salt, and baking powder.
• Put drained, rinsed beans into blender with butter, eggs, and vanilla.
• Blend until pureed completely (there should be absolutely no chunks).
• In a large bowl, cream the bean puree and brown sugar.
• Add oat mixture and mix well.
• Add chocolate chips and mix.
• Using a a leveled off small cookie-scoop, scoop cookie dough onto greased jelly roll pans.
• Wet hands and press each cookie down flat ( to a little thicker than the chocolate chips).
• Bake each pan for 10-12 minutes, remove from oven and let cool for a bit before transferring to a cooling rack.

OATMEAL CHOCOLATE-CHIP (AND BEAN!) COOKIES

Steps:

• Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

BREAKFAST BEAN COOKIES

Steps:

• Preheat oven to 325°F.
• Place oats in the bowl of a food processor and pulse until it resembles coarse flour. Add flour, baking powder, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
• Put beans in food processor & pulse until roughly pureed. Add butter & process until well blended. Add brown sugar, egg & vanilla & pulse until smooth, scraping down the sides of the bowl.
• Poor bean mixture into oat mix & stir by hand until almost combined; add chocolate chip, raisins, nut & flaxseed & stir until just blended.
• Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, & flatten each one a little with hand.
• Bake 14-16 minute.
• Makes 2 dozen. Each cookie contains 138 calories & 3.5 grams fat.

BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
• Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
• Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.