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.
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.
Yield 30 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.
Time 40m Yield about 36 cookies Number Of Ingredients 13 Steps:
Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F. In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork. In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
Time 1h5m Yield 42 Number Of Ingredients 10 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.
Time 40m Yield 2 to 3 dozen cookies Number Of Ingredients 12 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.
Time 40m Yield about 7 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm., Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.
Time 30m Yield 36 cookies Number Of Ingredients 10 Steps:
Line baking sheets with parchment paper; set aside. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips. Drop by heaping 1 tbsp, about 2 inches apart, onto prepared pans. Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, until golden, about 12 - 15 minutes. Transfer to rack; let cool.
Time 30m Yield 30 cookies Number Of Ingredients 12 Steps:
Pre-heat the oven to 160°C Place the oats in a food processor and process into a powder. Place into a medium bowl and stir in the sifted flour, baking soda, baking powder and salt. Beat the butter and the sugars together in a large mixing bowl with an electric mixer, then add the egg and beat. Stir in the vanilla. Gently stir the flour mixture into the sugar mixture and then fold in the chocolate chips (you should have a soft sticky mixture not a dough). Scoop golf ball sized portions of the cookie mix spaced 2 inches apart onto lined baking trays. Bake for 9-12 minutes, no more (cookies will continue to cook when taken out of oven). Let cool on trays for 7 minutes and then place on racks to cool completely.
Time 28m Yield 42 42 cookies, 42 serving(s) Number Of Ingredients 12 Steps:
Preheat the oven to 325°F. In a large bowl,sift together flour, baking soda and salt. Set aside. In another another bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Stir dry ingredients in the cream mixture until just blended. mix in quick oats, walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheet. Bake for 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time 25m Yield 36 cookies Number Of Ingredients 10 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!
Time 30m Yield 50 cookies Number Of Ingredients 9 Steps:
Cream together butter and sugar in a bowl, then mix in vanilla. Add flour and mix well. Mix together baking soda and water, and then add to the batter. Stir in the oats and chocolate chips. Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 12-15 minutes.
Time 35m Yield 42 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated. Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
Time 55m Yield 42 Number Of Ingredients 12 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.
More about “oatmeal chocolate chip cookies recipes”
Yield 18 Number Of Ingredients 11 Steps:
Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well. Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don’t over cook. (There are no eggs in this recipe, I didn’t forget to type it down).
