Nanas Oatmeal Chocolate Chip Cookies Recipes

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ANNA'S CHOCOLATE CHIP COOKIES



Anna's Chocolate Chip Cookies image

This is a recipe my friends' mom gave me and I thought the cookies were excellent!

Provided by Stacey

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 9

1 cup butter
½ cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 16 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 107 mg, Sugar 10.4 g

CHEWY CHOCOLATE CHIP OATMEAL COOKIES



Chewy Chocolate Chip Oatmeal Cookies image

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

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

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

BANANA OATMEAL CHOCOLATE CHIP COOKIES



Banana Oatmeal Chocolate Chip Cookies image

Provided by Catherine McCord

Categories     dessert

Time 2h

Yield 30 cookies

Number Of Ingredients 7

3 ripe bananas
2 cups old-fashioned oats
1 heaping cup pitted dates, finely chopped
1/4 cup neutral oil, such as canola or vegetable oil
1/2 teaspoon ground cinnamon
1/2 cup chocolate chips, raisins or chopped walnuts
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat until the bananas are mashed. Stop the machine and add in the oats, chopped dates, oil, cinnamon, chocolate chips and salt. Mix on low to medium speed until the bananas are in very small pieces, the batter is moist and the ingredients are well combined, about 30 seconds.
  • Using a mini ice cream scoop or tablespoon, scoop the batter into thirty 1-inch balls, spacing them evenly over the prepared baking sheets. Gently pat each ball to flatten into a round.
  • Bake until the cookies just start to turn golden brown and dried on top, about 25 minutes. Transfer to a wire rack to cool.
  • Serve or freeze in a resealable plastic bag for up to 3 months.

NANA'S OATMEAL CHOCOLATE CHIP COOKIES



Nana's Oatmeal Chocolate Chip Cookies image

Make and share this Nana's Oatmeal Chocolate Chip Cookies recipe from Food.com.

Provided by Goatsybrooks

Categories     Dessert

Time 25m

Yield 18-24 cookies

Number Of Ingredients 10

1 cup raw sugar
1 cup brown sugar
1/2 cup butter
1/2 cup Crisco
2 eggs
1 teaspoon baking soda
1 teaspoon salt
2 cups whole wheat flour
2 cups old-fashioned oatmeal
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Mix sugars, butter and Crisco together. Add eggs. Mix in soda, salt and flour. Add oats and chocolate chips last.
  • Cook at 350 for 8-10 minutes. I always eyeball the cookies and take them out when they're just turning golden but still seem a little jiggly so they stay soft once they've hardened.

Nutrition Facts : Calories 339.6, Fat 16.4, SaturatedFat 7.8, Cholesterol 37.1, Sodium 250.5, Carbohydrate 47.6, Fiber 3.3, Sugar 30.7, Protein 4.6

NANA'S CHOCOLATE CHIP COOKIES (CLASSIC TOLL HOUSE COOKIES)



Nana's Chocolate Chip Cookies (Classic Toll House Cookies) image

The first chocolate chip cookie recipe was created in the 1930's by Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts. Since Nana's cookies were based on this recipe, she always called them "Toll House Cookies." My brothers, cousins, and I (as well as many of the adults) came running when we smelled these baking. So, pour yourself a big glass of iced-cold milk, grab a couple of these cookies, sit back, relax, and return to a simpler time!

Provided by Alan in SW Florida

Categories     Drop Cookies

Time 50m

Yield 48 cookies, 16 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour, spooned and leveled
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature (2 sticks)
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
12 ounces semi-sweet chocolate chips (2 cups)
1 cup chopped walnuts (optional) or 1 cup pecans, coarsely chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly butter two baking sheets.
  • In a medium bowl, whisk together the flour, salt, and baking soda.
  • In a large bowl, using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed of mixer to low and gradually add the flour mixture, mixing until just combined (do NOT overmix). Mix in the chocolate chips and nuts, if desired, by hand.
  • Drop heaping tablespoons of the dough onto the 2 prepared baking sheets, spacing them 2 inches apart.
  • Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts : Calories 355.1, Fat 18.7, SaturatedFat 11.3, Cholesterol 53.8, Sodium 166.3, Carbohydrate 47.1, Fiber 1.7, Sugar 31.5, Protein 3.6

CHOCOLATE CHIP OATMEAL COOKIES



Chocolate Chip Oatmeal Cookies image

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

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped nuts

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.

OATMEAL CHOCOLATE CHIP COOKIES



Oatmeal Chocolate Chip Cookies image

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

3/4 cup/100 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons/114 grams unsalted butter, softened
1/2 cup/94 grams packed brown sugar
1/4 cup/59 grams granulated sugar
1 large egg, at room temperature
2 tablespoons heavy cream or milk
2 teaspoons pure vanilla extract
1 1/4 cups/134 grams old-fashioned rolled oats
1 cup/189 grams semi-sweet chocolate chips
1/2 cup/63 grams chopped pecans or walnuts (optional)

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.

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