Chewy Oatmeal Chocolate Chip Cookies Recipes

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl whisk together the flour, cinnamon, baking soda & salt.
• In a separate bowl beat together the melted butter and sugars using an electric mixer.
• Beat in the honey, vanilla and egg until smooth.
• Turn the mixer down to low and carefully beat in the flour mixture into the butter mixture until almost combined.
• Add in the oats and beat on medium speed until combined.
• Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
• Form the dough into balls about 3 tablespoons of batter each . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
• When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
• Bake 1 cookie sheet at a time for 12-14 minutes until the tops of the cookies look almost set.
• Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
• Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Sift together flour, cocoa and baking soda; add to creamed mixture along with oats, stirring until well blended. Fold in chocolate chips and walnuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes. Cool 3 minutes before removing to wire racks.

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops- this is only for looks!
• Cookies stay fresh covered at room temperature for up to 1 week.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325°F.
• In a large bowl,sift together flour, baking soda and salt. Set aside.
• In another another bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Stir dry ingredients in the cream mixture until just blended. mix in quick oats, walnuts and chocolate chips.
• Drop by heaping spoonfuls onto ungreased baking sheet.
• Bake for 13 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.

CHEWY GOOD OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.

HEALTHIER CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.