Oatmeal Rice Crispy Chocolate Chip Mac Nut Cookies Recipes

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CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)



Crispy Oatmeal Chocolate Chip Cookies (Michael Smith) image

Another recipe from one of my favourite Canadian chefs, Michael Smith. He likes to rely on the senses and intuition instead of following a recipe. BUT this recipe the way it is written, is terrific! I'm sure that these would be less crispy if cooked for less time, but they are perfect the way they are. The molasses and vanilla add the best flavour! These have a nice light crunch, perfect for dipping in a glass of cold milk. Enjoy!

Provided by Nif_H

Categories     Chocolate Chip Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 10

1/2 cup butter, at room temperature
1 cup sugar
1 tablespoon molasses
1 cup flour
1 cup oats
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 tablespoon vanilla (real vanilla is wonderful in this!)
1 cup chocolate chips

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!

THIN AND CRISPY OATMEAL RAISIN COOKIES



Thin and Crispy Oatmeal Raisin Cookies image

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

MACADAMIA NUT CHOCOLATE CHIP COOKIES



Macadamia Nut Chocolate Chip Cookies image

Drop cookies with macadamia nuts and chocolate chips!

Provided by Bev

Categories     Desserts     Cookies     Nut Cookie Recipes     Macadamia Nut

Time 40m

Yield 36

Number Of Ingredients 10

½ cup butter, softened
⅓ cup packed dark brown sugar
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ⅛ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
1 ¼ cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  • Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
  • Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g

RICE KRISPIE CHOCOLATE CHIP COOKIES



Rice Krispie Chocolate Chip Cookies image

Rice Krispie Chocolate Chip Cookies are soft, chewy and have a little extra crunch! Adding rice krispie cereal to chocolate chip cookies is such a good idea - you'll never want to eat them without that extra addition again!

Provided by Jessica & Nellie

Categories     Cookies

Number Of Ingredients 11

1 cup butter (softened to room temp)
1 cup brown sugar
1 cup sugar
2 teaspoons vanilla
2 large eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups rolled oats
2 cups rice krispie cereal
1-2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350° F.
  • Mix the flour, baking powder and baking soda together in a bowl and set aside. In a separate bowl, cream together the butter, brown sugar and sugar for about 2-3 minutes with an electric mixer.
  • Add the eggs and vanilla and mix for 2 more minutes.
  • Add the flour mixture and just mix enough to combine everything. Stir in the oats, cereal and chocolate chips with a large spoon.
  • Use a cookie scoop to scoop the dough onto a prepared cookie sheet. Bake for 9-10 minutes or until the edges start to turn a light golden brown.

Nutrition Facts : ServingSize 1 cookie, Calories 129 kcal, Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 18 mg, Sodium 64 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY



Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies Recipe by Tasty image

Here's what you need: all purpose flour, kosher salt, baking powder, baking soda, unsalted butter, light brown sugar, sugar, large egg, vanilla extract, crispy rice cereal, semi-sweet chocolate chips, butterscotch chips, old-fashioned oat, flakey sea salt

Provided by Betsy Carter

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 14

1 ¼ cups all purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
12 tablespoons unsalted butter, softened
½ cup light brown sugar, packed
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups crispy rice cereal
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
1 cup old-fashioned oat
½ teaspoon flakey sea salt, for sprinkling

Steps:

  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  • In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
  • Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
  • Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
  • Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
  • Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
  • Bake for 10 minutes, or until golden brown.
  • Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
  • Enjoy!

Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

OATMEAL CHOCOLATE-CHIP RICE KRISPY COOKIES - AMAZING!



Oatmeal Chocolate-Chip Rice Krispy Cookies - AMAZING! image

These oatmeal-chocolate chip rice krispy cookies put all the rest to shame. Crispy on the outside, chewy on the inside, their rich, buttery flavour will blow you away.

Provided by Jackie Currie

Categories     cookies

Time 25m

Number Of Ingredients 10

1.5 cups softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
1 tsp each baking soda (baking powder, salt)
2 cups flour
2 cups quick oats
2 cups Rice Krispy cereal
2 cups chocolate chips

Steps:

  • In a very large bowl, cream together butter and sugar until well-blended.
  • Add eggs and vanilla and mix well.
  • In a large bowl, mix together dry ingredients and then add them to the butter and sugar mixture.
  • For each cookie, press a heaped spoonful of the batter into your hand, slightly flattening it before placing it on a baking sheet or baking stone.
  • Bake at 350ºF for 10 minutes.
  • Remove from oven, and let cookies rest on baking sheet/stone until they're firm enough to move to a cooling rack

Nutrition Facts : Calories 129 kcal, Carbohydrate 17 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 71 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

OATMEAL RICE CRISPY CHOCOLATE CHIP MAC-NUT COOKIES



Oatmeal Rice Crispy Chocolate Chip Mac-Nut Cookies image

adapted from JANIC412's recipe Oatmeal Chocolate Chip Cookies II, with reduced sugar and reduced fat. It's adds an interesting crunch from the rice crispies, but are more... cakey in texture and don't spread very much while baking. they are best eaten fresh as the rice crispies get soggy over the course of the next few days. perhaps you can substitute corn flakes to get a better texture.

Provided by Allotta

Categories     Dessert

Time 1h

Yield 45 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 cup brown sugar or 1 cup white sugar
1 teaspoon baking soda
1 pinch salt, if macadamia nuts and butter are not salted
1/2 cup butter, softened to room temp
1/2 cup applesauce
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups quick-cooking rolled oats
1/2 cup Rice Krispies
1 cup macadamia nuts
1 cup white chocolate chips or 1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Toast oatmeal and macadamia nuts for five minutes, or nuts are until golden.
  • In a large bowl combine flour, sugar, soda, salt, applesauce, butter, eggs and vanilla until combined into a smooth batter.
  • Stir in oatmeal, macadamia nuts, rice crispies and chocolate chips.
  • Drop by well rounded Tablespoons 1-inch apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
  • Cool 2 miuntes, then carefully transfer to racks with spatula to cool.

Nutrition Facts : Calories 120, Fat 6, SaturatedFat 2.5, Cholesterol 15.3, Sodium 58.5, Carbohydrate 15.2, Fiber 0.8, Sugar 7.2, Protein 1.9

OATMEAL-MILK CHOCOLATE CHIP COOKIES WITH WALNUTS



Oatmeal-Milk Chocolate Chip Cookies with Walnuts image

Adding milk chocolate chips and chopped walnuts makes these oatmeal cookies a delicious mouthful.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup milk chocolate chips
1/2 cup roughly chopped walnuts

Steps:

  • Beat the butter, brown sugar and granulated sugar with an electric mixer, on medium-high speed, in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the milk chocolate chips and walnuts.
  • Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

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