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.
DYNAMITE OATMEAL CHOCOLATE CHIP RAISIN COOKIES
Make and share this Dynamite Oatmeal Chocolate Chip Raisin Cookies recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Drop Cookies
Time 8m
Yield 30 Cookies
Number Of Ingredients 14
Steps:
- Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
- Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
- Add oatmeal, raisins, chips and pecan, if desired.
- Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
- Bake at 350° for 8-12 minutes or until golden brown.
Nutrition Facts : Calories 202.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 23.3, Sodium 60.9, Carbohydrate 30.1, Fiber 1.3, Sugar 21.5, Protein 2.1
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
CHOCOLATE DYNAMITE COOKIES
Rich and gooey, these wheat-free, whole-grain chocolate ookies are reminiscent of a fudgy brownie loaded with chocolate chips.
Provided by Roxana Jullapat
Yield Makes about 16 cookies
Number Of Ingredients 9
Steps:
- Place the butter and half of the chocolate chips in a large heat-resistant bowl. Place the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir with a heat-resistant rubber spatula to encourage the chocolate and butter to melt. Remove from the heat when the chocolate and butter are melted.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate mixture with the sugar on low speed. Add the eggs one at a time, mixing briefly after each addition. Add the vanilla and the sifted ingredients, continuing to mix on low speed until a uniform dough forms. Stir in the remaining chocolate chips and mix just to combine. The dough will be very sticky, almost like a cake batter.
- Transfer the dough to a separate container, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
- Place two oven racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator. Divide the dough into 16 equal portions, about 1½ ounces (42 g) each. Working quickly, roll each into a ball. Place the cookies on the prepared sheets, spaced at least 2 inches apart. They will expand and grow significantly as they bake.
- Bake for 8 minutes. Then rotate the sheets, switch their positions in the oven, and bake for another 7 to 8 minutes, until the tops of the cookies are no longer shiny (except for a few visible melty chocolate chips). Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. The ideal cookie will be set around the edges with a softer, almost underdone center. Remove the cookies and let cool completely or enjoy while still slightly warm.
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