Anytime Chocolate Chip And Oat Cookies Recipes

CHOCOLATE CHIP OAT COOKIES

Steps:

• In a bowl, combine brown sugar, eggs, milk, oil and vanilla; mix well. Combine flour, baking soda, salt, cinnamon and nutmeg; stir into batter. Stir in oats, chocolate chips and raisins. Let stand for 5-10 minutes. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove immediately to wire racks.

OATMEAL CHOCOLATE-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, stir together the flour, salt, baking soda and oats. Set aside. Melt the margarine on the stove in a small pan; do not allow it to brown. Or place it in a glass cup and melt in a microwave oven set on high for 50 seconds. Pour the margarine into a medium-size mixing bowl and add the sugars, banana and vanilla extract. Using a rubber spatula or a wooden spoon, stir until smooth.
• Add the margarine mixture to the flour ingredients and stir until it forms a dough. Stir in the chocolate chips.
• Spoon the dough by level tablespoons onto the prepared baking sheet, spacing them about 1 inch apart. Bake the cookies on the middle rack of the oven until lightly puffed and golden, 8 to 10 minutes. They should be a little soft, but not too squishy in the center. Remove from the oven and transfer to wire racks. They will firm up further as they cool. Serve the cookies warm or cool.

ANYTIME OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour,baking powder, baking soda,cinnamon, and 1/2 teaspoon saltinto a bowl. Beat butter andsugars until pale and fluffy. Mixin egg and vanilla, then flourmixture. Mix in oats, then raisins.
• Using a 1 1/4-inch ice creamscoop (or 1 tablespoon), dropdough onto parchment-linedbaking sheets, spacing eachscoop about 2 inches apart. Bakeuntil edges are golden, about14 minutes. Let cookies cool ona wire rack.

OATMEAL CHOCOLATE CHIP COOKIES

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.