Doublechocolateoatmealcookies Recipes

DOUBLE CHOCOLATE OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.

DOUBLE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars together, about 4 minutes.
• Add the eggs and vanilla and beat until thoroughly combined.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Add the flour mixture to the butter mixture, beating just until combined.
• Mix in the oats.
• Mix in the dark chocolate chips.
• Drop by rounded tablespoonfuls onto a baking sheet and bake for 8-10 minutes, until set.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
• Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
• Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
• Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
• In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
• Add egg and vanilla, and beat until blended.
• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
• Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
• Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
• Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
• Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
• They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.

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.

DOUBLE-SIDED COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets, or as many as you have, with parchment paper.
• Make the oatmeal chocolate chip cookie dough: In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
• In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
• Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
• Make the chocolate peanut butter cookie dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the egg and beat to incorporate.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
• Place the cookies at least 2 inches (5 cm) apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
• Enjoy!

DOUBLE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter in large bowl. MIx in sugars, egg, milk and vanilla. Mix on high speed about 1 minute.
• Sift together flour, cocoa, salt and baking soda and stir into butter mixture.
• When smooth, stir in chocolate chips, oats and nuts with wooden spoon.
• Drop by rounded teaspoons onto ungreased baking sheets about 2 inches apart, and bake about 10 - 15 minutes until firm.
• Makes about 5 1/2 doz cookies.

DOUBLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
• Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
• Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.