AUNTIE SHARON'S OATMEAL CHOCOLATE CHIP COOKIES
These were by far the favorite cookie in our house growing up. Although the recipe calls for shortening, we often substituted margarine instead. Always tripled the recipe as well, they just go that fast.
Provided by Tams Kitchen
Categories Drop Cookies
Time 15m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine shortening, sugars until smooth.
- Add egg and water, mix well.
- Add all dry ingredients, except oatmeal and chocolate chips. MIx well.
- Add oatmeal, and mix.
- Add chocolate chips and mix until evenly distributed.
- Drop onto greased cookie sheet.
- Bake at 375 degrees for 10-15 minutes.
Nutrition Facts : Calories 300, Fat 14.9, SaturatedFat 5.5, Cholesterol 17.6, Sodium 161.3, Carbohydrate 41.1, Fiber 2.2, Sugar 26.9, Protein 3.7
ANYTIME CHOCOLATE CHIP AND OAT COOKIES
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.
Provided by Claire Saffitz
Categories Bon Appétit Dessert snack Cookies Chocolate Dark Chocolate Oat Nut Pecan Walnut Coconut Seed Egg Bake Freezer Food Freeze/Chill Back to School Vegetarian Soy Free Peanut Free Kid-Friendly
Yield Makes about 22
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6-8 minutes. Transfer to a plate and let cool.
- Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
- Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
- Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it's okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2-3 hours. (If you can't wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
- If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16-20 minutes. Let cool on baking sheet.
- Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.
CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES
The best of everything in one cookie! Try to wait until cool to eat! The best cookie dough treats if you leave out the eggs. Eggbeaters® (1/2 cup) can be substituted for the eggs if desired.
Provided by Sharon Angel
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 35m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.
- Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 20.4 g, Cholesterol 20.5 mg, Fat 6.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 122.4 mg, Sugar 12.2 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
SUZIE'S OATMEAL CHOCOLATE CHIP COOKIES
I was sooo excited the first time one of my daughters, after she left home, called me for a recipe!! And this is it! However, it wasn't mine but a friends that she wanted me to call and get! What a let down. Anyway I gave it to her and now to you. Enjoy!!
Provided by Trisha W
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream the margarine and sugars.
- Add the eggs and mix.
- Add the water and vanilla, mix.
- Mix together the flour and baking soda and add to the mixture Fold in the oatmeal and chocolate chips.
- Spoon on a cookie sheet and bake at 350° until they just start to turn brown, if you like them chewy.
Nutrition Facts : Calories 121.4, Fat 3.2, SaturatedFat 0.7, Cholesterol 10.3, Sodium 70.8, Carbohydrate 21.4, Fiber 0.8, Sugar 11.6, Protein 1.9
OATMEAL CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Chocolate Chip Cookies recipe from Food.com.
Provided by Kathleen Constance
Categories Drop Cookies
Time 30m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Cream together the butter and sugars; add the egg and vanilla and mix well.
- In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
- Mix in the oats, coconut, and chocolate chips.
- Add dry mixture gradually to the wet mixture, mixing after each addition.
- Drop batter by spoonfuls onto lightly greased cookie sheets (I use non-stick sheets--don't need to grease them).
- Bake at 325° for 15 minutes or until lightly browned.
Nutrition Facts : Calories 100.2, Fat 6, SaturatedFat 3.9, Cholesterol 14.6, Sodium 75.5, Carbohydrate 11.2, Fiber 0.8, Sugar 6.3, Protein 1.2
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
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