Zaars Down Oatmeal Chip Cookies Recipes

KRISTEN'S AWESOME OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

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.

OATMEAL CHIP COOKIES

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.

OATMEAL CHIP COOKIES

Steps:

• Cream together butter, shortening and sugars.
• Add eggs and vanilla.
• Cream well.
• Combine dry ingredients.
• Combine well with creamed mixture.
• Mix in oatmeal, almonds and chips.
• Drop onto ungreased cookie sheet.
• Bake 10-12 minutes at 350°F.

BARBARA BUSH'S OATMEAL CHIP COOKIES

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.

OATMEAL CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine 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 inches balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Yield: about 7 dozen.

MEG'S CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
• In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.
• Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL CHIP COOKIES

Steps:

• 1. In a large bowl, cream together shortening and sugar. Beat in the molasses, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt in a small bowl. Gradually add to the creamed mixture. Stir in the chocolate chips.
• 2. Roll into 1 1/2 inch balls. Place 2 inches apart on a greased cookie sheet. Bake at 350 for 8-10 minutes or until golden brown. Cool on sheet for 5 minutes then remove to wire rack to cool completely.

BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
• Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
• Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.

OATMEAL CHOCOLATE CHIP COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, water, white sugar and brown sugar until smooth. Beat in the egg whites and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Blend in the oats and mini chocolate chips. Drop dough by half-teaspoonfuls onto the prepared cookie sheets.
• Bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool at least 10 minutes before eating.

ZAAR'S DOWN!! OATMEAL CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy.
• Beat in eggs, sugar and vanilla.
• Sift together flour, baking soda and salt; blend into creamed mixture.
• Stir in rolled oats, coconut and chocolate chips.
• Drop teaspoons of batter 2 inches apart unto lightly greased baking sheet.
• (Cookies have a nicer appearnce when baked on a baking stone such as Pampered Chef) Bake at 350° for 10-12 minutes or until golden brown.