NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES
No-bake, extremely delicious cookies you can put in the freezer and pull out when you have company. Great for the holidays!
Provided by aimeejean
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h10m
Yield 20
Number Of Ingredients 8
Steps:
- Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
- Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.1 g, Cholesterol 12.7 mg, Fat 9.9 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 72.1 mg, Sugar 22.1 g
NO-BAKE CHOCOLATE OATMEAL COOKIES
These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute.
Provided by Jenny White
Categories Drop Cookies
Time 6m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Add the first six ingredients into a 4-quart sauce pan.
- Bring to a rolling boil and hold for 1 minute.
- Remove from heat.
- Add peanut butter into the hot mixture and stir until melted.
- Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
- Mix in the dry oats until they are completely coated.
- Drop cookies by tablespoonfuls onto wax paper.
- Let cool until set.
- *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
SALTY OATMEAL CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
- In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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 OATMEAL COOKIES
These are delicious cookies that are super-quick to make when you need to satisfy a cookie fix. Even my non-cooking roommates know how to make them, so we have these about once a week.. they never last for more than 24 hours. Try adding coconut, nuts, other dried fruit, etc...
Provided by pollen
Categories Drop Cookies
Time 30m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Cream together butter and sugar in a bowl, then mix in vanilla.
- Add flour and mix well.
- Mix together baking soda and water, and then add to the batter.
- Stir in the oats and chocolate chips.
- Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 12-15 minutes.
UNBAKED CHOCOLATE OATMEAL COOKIES
Sweet & chewy cookies that are not baked.
Provided by Debbie
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
- Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
- Drop on waxed paper and allow to cool before serving.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 29.3 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 20.2 g
CHOCOLATE OATMEAL RAISIN COOKIES
If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 32
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
- Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
- Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.
NO BAKE CHOCOLATE OATMEAL COOKIES
These are so yummy, you'd never guess they were vegan!
Provided by Rachel
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.9 g, Fat 5.4 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1 g, Sodium 25.9 mg, Sugar 5.8 g
CHOCOLATE OATMEAL COOKIES
Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.
Provided by Norcal
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 92.1 mg, Sugar 6.1 g
NO-BAKE CHOCOLATE OATMEAL COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield about 2 dozen cookies
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.
CHOCOLATE-STUFFED OATMEAL COOKIES
These big, chewy oatmeal cookies filled with soft chocolate ganache are perfect for sharing. To make the process a little simpler, you can prep and refrigerate the dough and the filling up to three days in advance. (You could also freeze them for even longer; just let them warm up a bit at room temperature to make them easier to work with.) The assembly is easy: Simply enrobe the truffled filling by stacking it between two pieces of dough and pressing the edges to seal. The stuffed cookie balls can be frozen for up to a month. Bake off a few at a time for warm, gooey cookies whenever the mood strikes.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 3h
Yield 12 cookies
Number Of Ingredients 14
Steps:
- Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
- Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about 1/2-inch thick. Chill until firm, at least 2 hours.
- Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
- Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
- Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It's OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
- Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.
ULTIMATE OATMEAL CHOCOLATE CHIP COOKIES
This is our go-to recipe when the boys want cookies. These are delicious! I'm sure that you can use other oats but I have only used the Large Flake Oats. Copied from Canadian Living Magazine. Enjoy!
Provided by Nif_H
Categories Chocolate Chip Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Line baking sheets with parchment paper; set aside.
- In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
- Drop by heaping 1 tbsp, about 2 inches apart, onto prepared pans. Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, until golden, about 12 - 15 minutes. Transfer to rack; let cool.
Nutrition Facts : Calories 115.1, Fat 5.9, SaturatedFat 3.5, Cholesterol 14.2, Sodium 73.5, Carbohydrate 15.5, Fiber 0.8, Sugar 9.8, Protein 1.3
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
CHOCOLATE OATMEAL NO-BAKE COOKIES
This is a recipe my mother-in-law gave me...she just throws stuff together, so this is the closest she could give me on measurements. Prep time is mixing ingredients & bringing to a boil...cooking time is my guess on cooling time.
Provided by Mom2 T
Categories Drop Cookies
Time 30m
Yield 25-30 small cookies
Number Of Ingredients 7
Steps:
- Bring first 5 ingredients to a boil & remove from heat.
- Add oats & peanut butter.
- Drop by spoonfuls onto wax paper & let cool.
Nutrition Facts : Calories 153.6, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.1, Sodium 34.7, Carbohydrate 25.8, Fiber 1.8, Sugar 16.5, Protein 3.7
NO-BAKE CHOCOLATE OATMEAL COOKIES
No time to bake? No problem! We love this simple and delicious recipe for easy no-bake oatmeal cookies you can make in only 30 minutes. These delightfully sweet and nutty cookies are packed with coconut, peanut butter, chocolate, and heart-healthy oats. We love reaching for this recipe in the summertime when we'd rather not heat up the kitchen with the oven, or are just short on time and want a sweet cookie treat without all the fuss! Plus, this recipe makes about 42 no-bake chocolate oatmeal cookies, making it perfect for your next family gathering!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 42
Number Of Ingredients 8
Steps:
- Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
- In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
- Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 30 mg
MEXICAN CHOCOLATE OATMEAL COOKIES
These chewy chocolate cookies get a cozy kick from cinnamon and nutmeg. Oh, and the touch of rum in the batter adds some serious fun factor, too. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 310 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
OATMEAL CHOCOLATE CHIP COOKIES
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 40m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
Crunchy nuts added to the chewy texture of these cookies make a nice combination. They won't last long in your cookie jar!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts :
SOFT CHOCOLATE OATMEAL COOKIES
From the cookbook "A Chocolate Christmas" this is a bit different from the other recipes posted here with the addition of the milk and cinnamon. Makes for a great holiday cookie but also a cookie for anytime of the year - especially lunch boxes! Sometimes I skip the raisins and just add in chopped walnuts or dried cranberries for an even more unique flavor.
Provided by HokiesMom
Categories Drop Cookies
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt - mix with a whisk.
- In a large mixing bowl, beat butter, brown sugar, sugar and vanilla until creamy.
- Beat in the egg.
- Add the flour mixture to the butter mixture, mix well.
- Add the milk and blend completely.
- Stir in the chocolate chips, oats and raisins.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10-12 minutes or until edges are crisp.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely.
CHOCOLATE CHIP OATMEAL COOKIES
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! -Diane Neth, Menno, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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