DOUBLE CHOCOLATE OATMEAL COOKIES
One thing we know about baking is that one kind of chocolate never seems to be enough. That's why we doubled the chocolate in our chocolate oatmeal cookies to make double chocolate oatmeal cookies instead! These deliciously chewy oatmeal cookies have both coco and chocolate chips, giving you plenty of chocolate in every bite. Our simple chocolate oatmeal drop cookies recipe is easy to mix up and bake, no need to roll or refrigerate your dough. We suggest doubling the recipe if you are planning on sharing these cookies because they are a favorite and tend to go fast!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 8 g, TransFat 0 g
DOUBLE CHOCOLATE CHIP OATMEAL COOKIES
Double your indulgence with these double chocolate chip oatmeal cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 17.1 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 20.4 mg, Sugar 10.5 g
DOUBLE CHOCOLATE OATMEAL COOKIES
Make and share this Double Chocolate Oatmeal Cookies recipe from Food.com.
Provided by Ypsi7640
Categories Drop Cookies
Time 40m
Yield 5 1/2 dozen cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream butter in large bowl. MIx in sugars, egg, milk and vanilla. Mix on high speed about 1 minute.
- Sift together flour, cocoa, salt and baking soda and stir into butter mixture.
- When smooth, stir in chocolate chips, oats and nuts with wooden spoon.
- Drop by rounded teaspoons onto ungreased baking sheets about 2 inches apart, and bake about 10 - 15 minutes until firm.
- Makes about 5 1/2 doz cookies.
Nutrition Facts : Calories 96, Fat 5, SaturatedFat 2.6, Cholesterol 11.4, Sodium 67.4, Carbohydrate 12.3, Fiber 0.8, Sugar 6.8, Protein 1.4
DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
- In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
- Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
- Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
- Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.
Nutrition Facts : ServingSize 1 Cookie, Calories 176 kcal, Carbohydrate 21 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 126 mg, Fiber 2 g, Sugar 12 g
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
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