St Pauls Oatmeal Chocolate Chip Cookies Recipes
ST. PATRICK'S DAY ZUCCHINI-OATMEAL COOKIES
These cookies are green oatmeal cookies-without adding any food coloring!
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
- Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 26.4 g, Cholesterol 17.9 mg, Fat 9.8 g, Fiber 2 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 60.3 mg, Sugar 15.1 g
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-CHIP OATMEAL COOKIES WITH RAS EL HANOUT
Everyone loves a good oatmeal cookie - and this one will take you straight to Morocco. Ras el hanout is a common Moroccan spice blend and translates to "top of the shop" in Moroccan Arabic, which suggests that the spices selected were the finest available in the merchant's shop at the moment. The fragrant and warming spices of ras el hanout pair beautifully with the sweetness of the oatmeal cookie and the sharpness of the dark chocolate. Because of the spice mixture, these cookies won't appear to brown much, so be careful not to overbake. You can use your favorite store-bought ras el hanout for your cookies or make your own blend (see tip).
Provided by Nargisse Benkabbou
Categories snack, cookies and bars, dessert
Time 30m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
- Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
- Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
- Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.
SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES
My husband's family has been passing down sourdough recipes for over 100 years. They brought them from Europe and added some American jazz over the years. Our family always has these sourdough chocolate chip cookies at Christmastime. —Lisa Raymond, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL CHOCOLATE CHIP COOKIES
This recipe makes a small batch of wonderfully crispy cookies. If you prefer you can substitute raisins, with dried cranberries, cherries or chopped pecans.
Provided by Sageca
Categories Dessert
Time 33m
Yield 3 dozens
Number Of Ingredients 12
Steps:
- Preheat oven to 375*.
- With electric mixer at high speed, beat butter until soft and smooth. Add sugars beating until fluffy; stir in egg and vanilla.
- Mix together flour, cinnamon, baking soda and salt.
- Beat into creamed mixture on low speed until combined. Stir in oats, then raisins and 1 cup chocolate chips.
- Using a small cookie scoop, drop batter on parchment lined baking sheets. Flatten cookies slightly.
- Bake about 13 minutes.
- Cook cookies on wire rack.
- Meanwhile place remaining 1/2 cup chocolate chips in microwave dish and cook on HIGH 30 seconds or until melted when stirred. Spoon on cooled cookies ti make a pattern,.
Nutrition Facts : Calories 1305.4, Fat 60.6, SaturatedFat 35.4, Cholesterol 143.3, Sodium 724.3, Carbohydrate 192.8, Fiber 11.7, Sugar 125.7, Protein 15.7
ST. PAUL'S OATMEAL CHOCOLATE CHIP COOKIES
My kids just love these cookies prepared by the cook, Miss Julie, at their school. I've scoured the other recipes on the site and her ratio of baking powder to baking soda is different that most so here it is for my family and yours. We raise our milk glasses to you Miss Julie! :)
Provided by Acerast
Categories Drop Cookies
Time 1h15m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a large mixing bowl cream the margarine with the granulated and brown sugars.
- Add eggs and vanilla and mix well.
- Stir in the salt, baking powder, baking soda and flour.
- Add oatmeal and mix only until blended - do not over mix.
- Stir in the chocolate chips.
- Line a baking sheet with parchment.
- Using a #40 scoop or Tablespoons, drop cookies onto the tray - about 12 per average cookie sheet.
- Bake for 10-12 minutes or until desired brownness (she under-bakes because they continue to bake after they leave the oven and because the school children like them soft and chewy).
Nutrition Facts : Calories 158.4, Fat 7.4, SaturatedFat 2.2, Cholesterol 13.2, Sodium 148.2, Carbohydrate 22.4, Fiber 0.9, Sugar 14.6, Protein 1.9
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