White Bean Yes Oatmeal Chocolate Chip Cookies Recipes

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• In a mixing bowl beat the butter until creamy, using an electric mixer on medium speed.
• Gradually add in the sugars, beat well to combine.
• Add in the eggs, 1 at a time; beat just until the yellow disappears after each addition.
• Add in the vanilla; stir to combine.
• In another mixing bowl, mix together the flour and next 3 ingredients.
• Gradually add to the butter mixture; beat until blended.
• Stir in the oats, chocolate morsels, and pecans.
• Drop by tablespoonfuls onto a greased baking sheet.
• Bake in a 350° oven for 12 minutes.
• Cool on baking sheet for 3 minutes.
• Transfer cookies to a wire rack to finish cooling.

WHITE BEAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes. Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth.
• Add the bean mixture to the creamed butter in the bowl of the stand mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes. Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don¿t worry if the mixture looks curdled; it will smooth out when you add the dry ingredients.
• Meanwhile, sift the flour, baking soda and salt together into a bowl. With the mixer on low speed, slowly add the flour mixture and mix until just combined. Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the prepared pans, spacing them about 2 inches apart. Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely.
• Store the cookies in an airtight container for up to 5 days.

CHOCOLATE CHIP, OATMEAL AND BEAN COOKIES!

Steps:

• Preheat oven to 350 degrees.
• Blend oats until finely ground, but not powdered.
• Put oats in separate bowl and add flour, salt, and baking powder.
• Put drained, rinsed beans into blender with butter, eggs, and vanilla.
• Blend until pureed completely (there should be absolutely no chunks).
• In a large bowl, cream the bean puree and brown sugar.
• Add oat mixture and mix well.
• Add chocolate chips and mix.
• Using a a leveled off small cookie-scoop, scoop cookie dough onto greased jelly roll pans.
• Wet hands and press each cookie down flat ( to a little thicker than the chocolate chips).
• Bake each pan for 10-12 minutes, remove from oven and let cool for a bit before transferring to a cooling rack.

OATMEAL CHOCOLATE-CHIP (AND BEAN!) COOKIES

Steps:

• Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.