Chocolate Chip Or M M Oatmeal 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.

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.

CHOCOLATE CHIP OR M & M OATMEAL COOKIES

Steps:

• Cream the butter and both sugars.
• Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
• Add chocolate chips, and nuts.
• Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

M&M CHOCOLATE CHIP OAT COOKIES

Steps:

• Preheat oven to 375°.
• Cream together; butter and sugar.
• Beat in eggs, vanilla and salt.
• Stir in remaining ingredients.
• Drop by tablespoons onto parchment-lined baking sheet.
• Bake for 8-10 minutes or until golden.

OATMEAL CHOCOLATE CHIP COOKIES

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.