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 18 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts. Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.
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 27m Yield 72 serving(s) Number Of Ingredients 10 Steps:
Blend butter and sugars until fluffy. Beat in eggs. Sift flour, baking soda and salt; add to butter mixture. Stir in oats, vanilla and chips. Drop by tablespoon onto a greased cookie sheet. Bake at 350 for 10-12 minutes or until golden. This recipe makes about 6 dozen cookies.
Time 35m Yield about 5-1/2 dozen. Number Of Ingredients 15 Steps:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.
Time 30m Yield 112 serving(s) Number Of Ingredients 13 Steps:
Measure oatmeal and pulverize in blender till fine powder. Cream butter and both sugars. Add eggs and vanilla to butter. Mix flour, oatmeal, salt, baking powder and baking soda. Mix butter and flour together. Add chocolate chips, grated chocolate and nuts. Bake at 375°F.
More about “special oatmeal chip cookies recipes”
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.
