Oatmeal Craisins Dark Chocolate Chip Cookies Recipes

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

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.

OATMEAL CRAISIN COOKIES (WORLD'S BEST!!)

Steps:

• Preheat Oven to 375°F.
• In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
• Add in egg and vanilla and mix until combined.
• Add in cinnamon, baking soda, salt and flour and mix well.
• Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet.

OATMEAL CRAISIN CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars until creamy.
• Add vanilla and eggs, beat well.
• Add flour, cinnamon, baking soda, and salt.
• Mix well.
• Add oats, chocolate chips, nuts, and craisins.
• Stir until well combined.
• Drop by round tablespoonfuls on cookie sheet.
• Bake at 350 degrees for 12-14 min until golden brown and not too soft in the middle.
• Let cook on cookie sheet for a couple minutes then transfer to wire rack.

OATMEAL CRAISINS DARK CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350`F. In a large bowl, beat butter and sugar on medium speed electric mixer until creamy. Add eggs, vanilla; beat well. Add flour, baking soda, cinnamon and salt MIX WELL. Add Craisins, Dark Chocolate Chip; mix well. Drop dough by rounded table spoon onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Store tightly in zip lock container or tin's. Makes about 4 dozen but it always seem less, IM not sure because I eat a few warm ones or I make them to big. Cool completely

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

OATMEAL CRAISIN COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream the butter and sugars until well blended.
• Add the eggs and vanilla extract and blend well.
• Stir together the flour, baking soda and cinnamon.
• Add to the creamed mixture and mix well.
• Add the oats, craisins and chocolate chips, if using them.
• Stir until mixed well.
• Drop by rounded teaspoons onto ungreased cookie sheets about 2 inches apart.
• Bake for 10 to 12 minutes, per pan.
• Cool cookies on a rack.