Clementines Oatmeal Chocolate Chip Cookies Recipes

Steps:

• Heat oven to 350°F.
• Cream margarine with sugars until light and fluffy.
• Beat in egg and vanilla.
• Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well.
• Stir in oats.
• Fold in chips and nuts.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake at 350° for 8-9 minutes for a chewy cookies, 10-11 minutes for a crisp cookie.
• Transfer to wire cooling racks.

Steps:

• Preheat oven to 375°F.
• In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about four minutes).
• Add vanilla and egg, mix on low speed until incorporated.
• Stir flour with baking soda, salt and spices; add to cream mixture, mixing well.
• Stir in oats.
• Fold in chocolate chips and walnuts.
• Drop by rounded tablespoon onto ungreased cookie sheets.
• Bake 8-9 minutes for a chewy cookie.
• Bake 10-11 minutes for a crisp cookie.
• Cool one minute on a cookie sheet; remove to wire cooling racks.
• Store in tightly covered container.

Steps:

• Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
• Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
• Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

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.

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.