Pineapple Oatmeal Chocolate Chip Cookies Recipes

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Press down lightly. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the shortening & sugars.
• Beat in eggs & vanilla until creamy.
• Stir in pineapple.
• Combine the flour, salt & soda & add to creamed mixture.
• Stir in chips & nuts.
• Bake on sprayed sheets at 400 for about 10 minutes.

TROPICAL OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
• With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
• Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• In a large bowl, using a hand-held electric beater, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

KATHY'S PINEAPPLE-COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whisk together flour, soda, powder and salt; set aside.
• Cream together butter, sugars, eggs and vanilla - mixing on high until light and fluffy.
• Stir the flour mixture into the creamed mixture, until well combined.
• Stir in oats, pineapple and coconut.
• Using a 2 tablespoon cookie scoop, drop dough 2 inches apart onto a baking sheet (I always use a silpat on my baking sheets - you never have burned cookies with one!).
• Bake 12 minutes on center rack until golden.
• Remove from oven, cool on sheet for about 1 minute, then transfer to a wire rack to cool. Store in airtight container.

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.

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:

• 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.

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.