Kids Choice Chip Fruit Oatmeal Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking, soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins, walnuts, coconut and dates. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

Steps:

• In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
• Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
• Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.