CHOCOLATE CHIP OATMEAL COOKIES
To make bar cookies out of this recipe, press dough onto bottom of ungreased 13 X 9 inch baking pan. Bake 30-35 minutes.
Provided by Rosina
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.
Nutrition Facts : Calories 239 calories, Carbohydrate 30.2 g, Cholesterol 28.7 mg, Fat 12.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 133.8 mg, Sugar 18.6 g
OATMEAL CHOCOLATE CHIP COOKIES I
A basic, delicious cookie.
Provided by Sheryl Juergensen
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
- Combine the baking soda, salt and flour and stir into creamed mixture
- Add oatmeal and chocolate chips and stir until well blended.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 18.5 g, Cholesterol 8.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 91 mg, Sugar 11.8 g
CHOCOLATE CHIP OATMEAL COOKIES
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! -Diane Neth, Menno, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
OATMEAL CHOCOLATE CHIP COOKIES IV
This is a wonderful, melt-in-your-mouth, low-fat oatmeal chocolate chip cookie that your whole family will love! My husband's favorite...I can never keep them in the cookie jar!
Provided by Allison
Categories Desserts Cookies Drop Cookie Recipes
Time 24m
Yield 100
Number Of Ingredients 11
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.
Nutrition Facts : Calories 35.8 calories, Carbohydrate 5.7 g, Fat 1.4 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 26.1 mg, Sugar 3.6 g
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
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
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.
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