Crunchy Chocolate Chip Oatmeal Cookies Recipes

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 F.
• Mix together sugars in large bowl. Add oil, eggs, vanilla and water. Mix until well combined.
• In a separate bowl mix together flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients; mix well. Bake 10-12 minutes, or until light brown.

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

CRUNCHY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda. Add both chocolate chips, and nuts if needed. Roll into balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375℉ (190℃). Make 9 dozens. Note: Measure oatmeal and blend in a blender to a fine powder.

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
• In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
• Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

DAD'S FAVORITE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugars together.
• Beat in egg.
• In a separate bowl, mix baking powder, baking soda, coconut, oats and flour.
• Add creamed ingredients to dry and mix well.
• Add chocolate chips.
• Drop by the tablespoon full onto ungreased cookie sheet.
• Bake for 10-15 minutes until golden brown.
• Cool on cookie sheet for a few minutes before removing to wire rack.
• Dip in cold milk for full effect and enjoy!

CHOCOLATE CHIP OATMEAL COOKIES

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.

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.

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.

THICK AND CRUNCHY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Don't preheat oven yet - dough needs to chill. Mix together flour, baking soda, and salt. Set aside. In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil and applesauce. Add flour mixture and stir until it is almost fully incorporated, then stir in the bran flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.
• Chill dough for at least an hour - it will get very firm and almost crumbly.
• Preheat oven to 350 degrees F. When ready to bake, scoop up with a spoon and form into golf ball size mounds. Space 3 inches apart on ungreased cookie sheets and press the dough mounds down slightly to make round discs. Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.

OATMEAL-CHOCOLATE CHIP COOKIES

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.

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.

OATMEAL CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
• In a small bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
• Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.

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 350°F.
• In a bowl whisk together flour, baking soda, baking powder, salt, and oats. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in flour mixture and stir in chocolate chips.
• Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on racks.
• Cookies keep in airtight containers 5 days.