COCOA OATMEAL COOKIES
Delicious oatmeal cookies with cocoa.
Provided by C. McDonald
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 15.7 g, Cholesterol 17.9 mg, Fat 4.5 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 82.7 mg, Sugar 8.4 g
DECADENT OATMEAL COOKIES
You can make these lower in sugar or make the traditional way. Either way these are just scrumptious! With lots of options, it is easy to find the right mix for what is in your pantry!
Provided by PalatablePastime
Categories Drop Cookies
Time 27m
Yield 48 cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a stand mixer, cream the softened butter, shortening, and Splenda (or sugars).
- When creamy, add eggs, vanilla, and instant coffee granules.
- Mix together baking soda, baking powder, salt, and flours.
- Gradually add flour mixture to mixer.
- Gradually add remaining ingredients until it just comes together.
- Drop batter by tablespoonfuls onto parchment paper or silicone lined baking sheets, about 2 inches apart.
- Flatten dough with a buttered spatula.
- Bake at 350F for about 12 minutes or until golden brown.
- Pull parchment paper with cookies on it onto cooling racks, and allow to cool before storing in an airtight container.
Nutrition Facts : Calories 113.4, Fat 6.2, SaturatedFat 3, Cholesterol 15.4, Sodium 89.1, Carbohydrate 13.1, Fiber 1.1, Sugar 3.4, Protein 1.9
CHOCOLATE OATMEAL COOKIES
Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.
Provided by Norcal
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 92.1 mg, Sugar 6.1 g
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
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