Sneaky Wheat Chocolate Chip Oatmeal Cookies Recipes

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OATMEAL CHOCOLATE CHIP COOKIE



Oatmeal Chocolate Chip Cookie image

To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 cookies

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/4 teaspoon water
1 cup rolled oats
6 ounces semisweet chocolate chips

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



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

WHOLE WHEAT OATMEAL AND CHOCOLATE CHIP COOKIES



Whole Wheat Oatmeal and Chocolate Chip Cookies image

I modified this Betty Crocker recipe, and I was surprised by the rave reviews other adults gave it! My friend Darlene asked me for the recipe, so I thought I'd share with all... The whole wheat pastry flour gives it some fiber, without making it as overbearing as regular whole wheat flour.

Provided by SAHMchef

Categories     Dessert

Time 37m

Yield 36 serving(s)

Number Of Ingredients 10

3/4 cup butter (I use Crisco) or 3/4 cup shortening (I use Crisco)
1 cup brown sugar, firmly packed
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs (I use Ener-G egg replacer)
1 teaspoon vanilla extract
1 3/4 cups whole wheat pastry flour
2 cups rolled oats
1 cup chocolate chips (Tropical Source chocolate chips for vegans)

Steps:

  • Preheat oven to 375°.
  • Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
  • Add eggs (or egg replacer) and vanilla, mixing until combined.
  • Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
  • If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
  • Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
  • Bake for 10-12 minutes until the tops are brown.
  • Let sit for several minutes before removing to cool on a wire rack.

Nutrition Facts : Calories 131.6, Fat 5.9, SaturatedFat 3.4, Cholesterol 21.9, Sodium 53.3, Carbohydrate 19, Fiber 1.4, Sugar 11.3, Protein 2.1

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