Double Chip Oatmeal Cookies Recipes

CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
• In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
• Add egg and vanilla, and beat until blended.
• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
• Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
• Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
• Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
• Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
• They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.

DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
• Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
• Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
• Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.

DOUBLE CHIP COOKIES

Steps:

• In a large bowl, cream the peanut butter, shortening and brown sugar until light and fluffy. Add egg; mix well. Stir in milk and vanilla. , Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool.

OATMEAL DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350.
• 2. Beat together butter and sugar(s) until creamy.
• 3. Add eggs and vanilla; beat well.
• 4. Add combined flour, baking soda, cinnamon and salt; mix well.
• 5. Stir in oats and chocolate chips; mix well.
• 6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• 7. Bake 10 to 12 minutes or until golden brown.
• 8. Cool 1-3 minutes on cookie sheet; remove to wire rack.
• 9. Makes about 4 dozen.

DOUBLE-CHIP OATMEAL COOKIES

Steps:

• Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until blended.
• Add eggs and 1 tsp vanila, beating until blended.
• Combine flour, soda, and salt; gradually add to butter mixture, beating well.
• Stir in morsels, oats and pecans.
• Drop dough by 1/4 cupfulls onto lightly greased baking sheets.
• Bake at 350° for 15-16 minutes or until golden around edges.
• Remove to wire racks to cool.