Bigbatchchocolatechipoatmealcookies 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 COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.

BIG BATCH CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees. Beat butter, brown sugar and sugar in a large mixing bowl until light and fluffy. Add eggs and vanilla and beat until smooth.
• Sift flour, baking soda, baking powder salt and oatmeal into a small bowl. Add to creamed mixture and mix until well combined. Sti r in chocolates chips, grated chocolate and nuts.
• Drop by the Tablespoon onto baking sheets about 2 inches apart. Bake 8-10 minutes until golden brown around the edges. I like to make smaller cookies using my small scoop so I am not really sure how many cookies it makes as written.

BIG BATCH OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Pre heat oven to 350.
• Beat butter, sugars, vanill and eggs until they are very, creamy and fluffy.
• Add remaining ingredients slowly, mixing well after each addition.
• Bake on ungreased cooky sheets for 8-10 minutes. Depending on how you like them, I take them out before they look done, they will puff in the oven but as they cool they flatten and will be more done. Cool slightly on the pan before moving to a wire rack. (2-3 minutes usually does it, too soon and they fall apart too long they cet stuck to the pan).
• Don't put them too close together, as thick as the batter is, they still spread out alot.

GREAT BIG OATMEAL COOKIES ( THAT ARE BOTH GREAT AND BIG )

Steps:

• Preheat oven to 350°F.
• Spread the coconut and oats out on a large baking sheet - two sheets work better.
• Bake for 10 minutes or until lightly browned and toasted, stirring often.
• While the coconut and oats cool, mix the flour, baking soda and salt.
• Cream the butter and sugar together in a separate, large, bowl at medium speed for one minute.
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk.
• Stir in the flour, then stir in the coconut and oats.
• I thought the dough looked pretty sticky, so at this point I put it in the refrigerator for an hour. It's not something that's called for in the original recipe, but I recommend it since it worked very well for me.
• Drop dough in 1/4 cup amounts, 3 inches apart, onto greased baking sheets. I used an ice cream scoop for this (filled so the scoop was rounded, but not heaping), and it worked perfectly.
• Bake for 12 minutes, or until they are set and lightly browned.
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling.

BIG OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
• In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
• Add oats, chocolate chips, and nuts; mix well.
• Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
• Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
• Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
• Store in airtight container.

BIG BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In medium bowl sift together flour and baking soda.
• Cream together butter, oil, and sugar.
• Add eggs and vanilla until combined.
• Gradually add flour mixture to wet mixture.
• Stir in chocolate chips.
• At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
• Bake for 7-10 minutes or until lightly golden.
• Allow to cool.
• To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.

BIG BATCH COOKIES

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

MEG'S CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
• In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.
• Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.