SALTY OATMEAL CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
- In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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
CHUNKY BREAKFAST COOKIES
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets., Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed. Freeze option: Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 239mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 3g fiber), Protein 4g protein.
EASY OATMEAL COOKIES
A great variation on an old favorite.
Provided by Darla Thompson
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside.
- In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets.
- Bake 10 to 13 minutes in the preheated oven, until the edges are golden.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.4 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 79.6 mg, Sugar 6.4 g
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DARK CHOCOLATE CHUNK OATMEAL COOKIES - SALLY'S BAKING …
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4.6/5 (56)Category CookiesCuisine AmericanTotal Time 1 hr
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and chocolate on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (I always chill this dough for only 30 minutes). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. The cookies won’t spread as much if chilled for longer than 1 hour.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven, immediately sprinkle each with sea salt (if using), then let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
THICK AND CHEWY OATMEAL RAISIN COOKIES - AVERIE COOKS
From averiecooks.com
4.4/5 (17)Category CookiesCuisine AmericanTotal Time 20 mins
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, egg, brown sugar, vanilla, and beat on medium-high speed to cream ingredients until very light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the oats, cinnamon (I use 1 tablespoon), baking soda, optional salt, and beat to incorporate, about 1 minute. Add the flour and beat to just incorporate, about 30 seconds. Note regarding flour - the secret to these cookies staying thick and chewy is the bread flour; although all-purpose may be substituted, the results will be superior with bread flour. Add the raisins and beat momentarily to incorporate. Transfer mixture to an airtight container or cover mixing bowl with plasticwrap and refrigerate dough for at least two hours, up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray; set aside. Using a medium-sized two-inch cookie scoop form dough mounds, which is approximately two heaping tablespoons, or 1.50 to 1.60 ounces by weight. Place dough on baking sheet, spaced at least 2 inches apart (maximum of 8 per sheet). Bake for 10 to 12 minutes, or until edges are set and tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. It's a little tricky to judge doneness because of all the oats, but I suggest the lower end of the baking range and baking for 10 minutes for soft and chewy cookies. For crunchier cookies, extend baking time by 1 to 2 minutes, but take care not to overbake or they will be hard.
- Allow cookies to cool on the baking sheet for 5 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe slightly adapted from my Oatmeal Raisin Cookies and Land 'O Lakes Best Ever Oatmeal Cookies
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