Yockelsons Two Chip Oatmeal Cookies Recipes

DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Double Chocolate Chip Oatmeal Cookies image

Double your indulgence with these double chocolate chip oatmeal cookies.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 25m

Yield 48

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
2 ½ cups quick-cooking rolled oats, ground in food processor
½ teaspoon baking soda
2 sticks unsalted butter, softened
1 cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup white chocolate chips
Reynolds® Parchment Paper

Steps:

Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 17.1 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 20.4 mg, Sugar 10.5 g

OATMEAL CHIP COOKIES

Oatmeal Chip Cookies image

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

Ingredients

2 cups butter, softened
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
6 cups quick-cooking oats
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

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.

YOCKELSON'S TWO-CHIP OATMEAL COOKIES

YOCKELSON'S TWO-CHIP OATMEAL COOKIES image

Categories Cookies Bake

Yield 20 4" cookies

Number Of Ingredients 14

Ingredients

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter, at room temperature
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
1-1/2 teaspoons pure vanilla extract
1-1/2 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1/2 cup white-chocolate chips
3/4 cup sweetened shredded coconut

Steps:

In a medium bowl, whisk the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the whole egg, egg white and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, semisweet and white-chocolate chips and the coconut. Cover the cookie dough and refrigerate for 1 hour, until chilled. Preheat the oven to 375 degrees. Line 3 large baking sheets with parchment paper. Using a rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until goldnen and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.

URBAN LEGEND CHOCOLATE CHIP COOKIES

Urban Legend Chocolate Chip Cookies image

You may have heard this story...a woman asks to buy a cookie recipe and is told it will cost 'two-fifty.' She thinks this means $2.50, but then she gets her credit card bill back and finds out it is $250.00. Outraged, she spreads the recipe far and wide to try and get her money's worth. I first heard this story 6 years ago and was given a recipe on a sheet of paper which bore the date '1986.' The supposed originator of the recipe was a well-known cookie company. I have since heard this tale again several times, with the recipe originating from different upscale department stores. True story? Who knows, but it's a darn good cookie. Here's my version.

Provided by Rene Kratz

Categories Desserts Cookies Nut Cookie Recipes Walnut

Time 23m

Yield 60

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 ½ cups rolled oats
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
4 ounces milk chocolate, grated
1 ½ cups chopped walnuts

Steps:

Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.

Nutrition Facts : Calories 141 calories, Carbohydrate 17.5 g, Cholesterol 14.8 mg, Fat 7.7 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 76.1 mg, Sugar 11 g

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