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
SPECIAL OATMEAL COOKIES
This oatmeal cookie is sugar-free.
Provided by diane
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.
- Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 16.7 g, Cholesterol 18.6 mg, Fat 9.6 g, Fiber 1.3 g, Protein 16.3 g, SaturatedFat 4.7 g, Sodium 187.4 mg, Sugar 3 g
OATMEAL CHIP COOKIES
These delicious, nutritious cookies use lots of oatmeal. They're crisp on the outside and sweet, chewy inside.-Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm., Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 276 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 216mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
BARBARA BUSH'S OATMEAL CHIP COOKIES
This recipe was in one of the Toronto newspapers a few years back. They had a lot of celebrity recipes published but this one appealed to me.
Provided by bert2421
Categories Drop Cookies
Time 27m
Yield 72 serving(s)
Number Of Ingredients 10
Steps:
- Blend butter and sugars until fluffy.
- Beat in eggs.
- Sift flour, baking soda and salt; add to butter mixture.
- Stir in oats, vanilla and chips.
- Drop by tablespoon onto a greased cookie sheet.
- Bake at 350 for 10-12 minutes or until golden.
- This recipe makes about 6 dozen cookies.
SPECIAL OATMEAL CHIP COOKIES
My son dubbed these "the cookie" after just one taste, and they've become my signature cookie since then. I haven't shared my "secret" recipe until now. -Carol Poskie, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.
Nutrition Facts :
SPECIAL CHOCOLATE CHIP OATMEAL COOKIES
Make and share this Special Chocolate Chip Oatmeal Cookies recipe from Food.com.
Provided by snilsson
Categories Dessert
Time 30m
Yield 112 serving(s)
Number Of Ingredients 13
Steps:
- Measure oatmeal and pulverize in blender till fine powder.
- Cream butter and both sugars.
- Add eggs and vanilla to butter.
- Mix flour, oatmeal, salt, baking powder and baking soda.
- Mix butter and flour together.
- Add chocolate chips, grated chocolate and nuts.
- Bake at 375°F.
Nutrition Facts : Calories 119.9, Fat 5.6, SaturatedFat 3.3, Cholesterol 16.3, Sodium 55.1, Carbohydrate 17.1, Fiber 0.8, Sugar 10.8, Protein 1.6
OATMEAL CHOCOLATE CHIP COOKIES
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
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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