The Barrington Inns Oatmeal Chocolate Chip Cookies Recipes

OATMEAL CHOCOLATE CHIP COOKIES

Oatmeal Chocolate Chip Cookies image

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

Ingredients

1/2 cup butter
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups oatmeal, uncooked
3/4 cup raisins
1 1/2 cups dark chocolate chips, divided

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

BARBARA BUSH'S OATMEAL CHIP COOKIES

Barbara Bush's Oatmeal Chip Cookies image

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

Ingredients

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking rolled oats
2 teaspoons vanilla
1 (12 ounce) package chocolate chips

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.

CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT

Chocolate-Chip Oatmeal Cookies With Ras el Hanout image

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

Ingredients

2/3 packed cup/146 grams light brown sugar
1/2 cup/113 grams unsalted butter, melted and cooled to room temperature
1 large egg
2 teaspoons vanilla extract
1 1/2 cups/180 grams old-fashioned rolled oats
1 cup/120 grams all-purpose flour
1 teaspoon ras el hanout (see Tip)
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 cup/190 grams semisweet chocolate chips or chunks

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.