No Fat Oatmeal Choco Chip Cookies With Style Recipes

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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



Chewy Chocolate Chip Oatmeal Cookies image

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

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

NO-FAT OATMEAL CHOCO. CHIP COOKIES! WITH STYLE.

i love the recipe, because it's one of my own creation. i have tweaked it multiple times to get the most fluffy delectable cookies possible! i luff them. with all my heart. :) and so do others. that's the best part! oh, and unlike other recipes where you have to do things in order, this one can just be thrown together...and voi-la! you have zee cookies of heaven at your fingertips!

Provided by sassypantsdelight

Categories     Drop Cookies

Time 27m

Yield 36 cookies

Number Of Ingredients 11



No-Fat Oatmeal Choco. Chip Cookies! With Style. image

Steps:

  • pre-heat oven to 350 degrees. throw everything but the choco. chips and oatmeal into a bowl and mix it to your hearts desire.
  • THEN add the choco chips and oatmeal.
  • drop by spoonfuls (whatever size suits your fancy at the time) onto baking sheet, and pop in the oven for approximately 12 minutes.
  • take 'em out and eat them gone! with ravenous delight. :).

Nutrition Facts : Calories 77.8, Fat 1.3, SaturatedFat 0.6, Sodium 72.5, Carbohydrate 15.7, Fiber 1.4, Sugar 7.5, Protein 1.8

2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup egg substitute
1 teaspoon vanilla extract
1 1/2 cups rolled oats
0.5 (8 ounce) bag semi-sweet chocolate chips

OATMEAL CHOCOLATE CHIP COOKIES

These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.

Provided by Genevieve Ko

Categories     cookies and bars, dessert

Time 40m

Yield 2 to 3 dozen cookies

Number Of Ingredients 12



Oatmeal Chocolate Chip Cookies image

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.

3/4 cup/100 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons/114 grams unsalted butter, softened
1/2 cup/94 grams packed brown sugar
1/4 cup/59 grams granulated sugar
1 large egg, at room temperature
2 tablespoons heavy cream or milk
2 teaspoons pure vanilla extract
1 1/4 cups/134 grams old-fashioned rolled oats
1 cup/189 grams semi-sweet chocolate chips
1/2 cup/63 grams chopped pecans or walnuts (optional)

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