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
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
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.
CHOCOLATE CHIP COOKIES (FROM COOKING LIGHT)
These yummy cookies have a wonderful texture and just the right amount of chocolate chips. Just as good, if not better than, the ones full of fat and calories. One of the "Greatest Hits" in Cooking Light's June 2007 issue.
Provided by LonghornMama
Categories Drop Cookies
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, and salt, stirring with a whisk.
- Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat one minute. Add flour mixture and chips, beat until blended.
- Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
- Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
CHOCOLATE CHIP OATMEAL COOKIES
Provided by Nancy Bedford Van Ness
Categories Cookies Chocolate Dessert Bake Oat Bon Appétit Los Angeles California
Yield Makes about 30
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Butter heavy large cookie sheets. Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add white and brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon, ground nutmeg and salt and mix until well blended. Mix in oats, then flour. Stir in chocolate chips and walnuts.
- Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto prepared cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 12 minutes (do not overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and cool. (Store cookies in airtight container.)
LIGHT CHOCOLATE CHIP COOKIES (COOK'S ILLUSTRATED)
Cook's Illustrated came up with the best chocolate chip cookies and they also came up with the best light version. From The Best Light Recipe. I am saving it here so I don't loose it.
Provided by LEGG Gustafson
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and set aside to cool.
- Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
- Whisk the flour, baking soda and salt together in a medium bowl; set aside.
- In a large bowl, whisk the melted butter, egg and vanilla together.
- Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
- Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
- Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
- Press remaining chips into top of the dough( about 3 chips per cookie.).
- Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
- Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.
Nutrition Facts : Calories 96.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.9, Sodium 44.6, Carbohydrate 16.2, Fiber 0.4, Sugar 10.8, Protein 1.1
SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES
Delight your guests with these oats and chocolate chip cookies - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g
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