Kashi Oatmeal Dark Chocolate Chip Cookies Copycat Recipes

COPYCAT KASHI COOKIES

Steps:

• Preheat oven to 375 degrees F. Lightly grease a cookie sheet.
• Beat margarine for 30 seconds with electric mixer on high. Add evaporated cane juice, cinnamon, and baking powder; beat until combined.
• Beat in in egg, milk and vanilla. Slowly beat in flour and Kashi Flakes until no more can be added; combine the rest by hand.
• Stir in dried fruit. Drop by rounded teaspoon on to lightly greased cookie sheet.
• Bake for 8-10 minutes, or until edges are golden brown.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

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.

DARK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
• Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
• Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.