Mothers Oatmeal Chocolate Chip Cookies Recipes

DEVOURING OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.
• Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.
• Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.

OATMEAL CHOCOLATE CHIP COOKIES I

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.

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.

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

OATMEAL CHOCOLATE CHIP COOKIE RECIPE

Steps:

• cream together the butter and sugars. add eggs and vanilla. in a separate bowl, combine the flour, baking soda, salt, and cinnamon. add to the butter mixture and mix well. stir in the oats and chocolate chips by hand. spoon onto ungreased cookie sheet and bake for 10 minutes at 375 degrees. serve warm and enjoy!

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

MEG'S CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
• In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheet at least 3 inches apart. Flatten cookies to 1/2 inch thick.
• Bake for 21 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT AND CHEWY OATMEAL FLAX CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl, or bowl of a stand mixer, combine the coconut oil, brown sugar, and white sugar. Mix for about 2 minutes.
• Add in the egg and vanilla extract and stir until just combined.
• Add the oats, flour, flaxseed, baking soda, cinnamon, and salt, and mix until combined.
• Stir in the chocolate chips.
• Form the cookie dough into 1.5 to 2 TBS sized balls and place on a cookie sheet lined with a silicone liner or parchment paper. Top with more chocolate chips if desired.
• Cover the pan with plastic wrap and refrigerate or at least 1 hours or up to 5 days. This will help the cookies not to go flat. If you chill them longer than 1 hour it's possibly your cookies won't spread very much as they bake, so you can flatten the balls a bit with your hand before baking.
• Preheat oven to 350 Fahrenheit. Line 2 baking sheets with a silicone liner or parchment paper.
• Place the cookie dough balls 2 inches apart on the prepared cookie sheets.
• Bake the cookies for about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will continue to cook on the pan, and will firm up as they cool.
• Let the cookies cool for 5 minutes before transferring them to a cooling rack.
• The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 2 months.

OATMEAL-CHOCOLATE CHIP COOKIES

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.

MRS. FIELD'S OATMEAL CHOCOLATE CHIP COOKIES RECIPE - (5/5)

Steps:

• Bake on ungreased cookie sheet. Make golf-ball sized cookies. Place 2 inches apart. Bake at 375 degrees for 6 minutes. Makes 9 dozen cookies.

MOTHER'S OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375f. Beat together butter and sugars. Add eggs and vanilla. Add flour, baking powder, baking soda and salt. Add oats. Add chocolate chips. Drop by tablespoonfuls unto ungreased baking sheets, 2 inches apart. Bake for 10-12 minutes.