Soft Chocolate Chip Oatmeal Cookies Recipes

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, light brown sugar, and granulated sugar together for 1-2 minutes or until well combined.
• Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
• Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Cover tightly and refrigerate for at least 30 minutes.
• Meanwhile, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• Using a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down each ball of cookie dough to slightly flatten them.
• Bake at 350°F (177°C) for 10-13 minutes or until the tops of the cookies are set.
• Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl whisk together the flour, cinnamon, baking soda & salt.
• In a separate bowl beat together the melted butter and sugars using an electric mixer.
• Beat in the honey, vanilla and egg until smooth.
• Turn the mixer down to low and carefully beat in the flour mixture into the butter mixture until almost combined.
• Add in the oats and beat on medium speed until combined.
• Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
• Form the dough into balls about 3 tablespoons of batter each . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
• When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
• Bake 1 cookie sheet at a time for 12-14 minutes until the tops of the cookies look almost set.
• Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
• Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.

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.

SOFT CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350°; position rack in the center of oven.
• In a bowl, whisk the flour, cinnamon, baking soda, and salt together until ingredients are evenly distributed; set aside.
• Soften the butter in a large bowl, using an electric mixer on medium speed, about 1 minute.
• Add both sugars, and corn syrup; continue beating on medium speed about 2 more minutes until soft, light, and pale brown.
• Beat in the egg, then the egg white, milk, and vanilla until smooth.
• Turn off beaters; add the prepared flour mixture (in stages, if necessary) and beat on low speed just until incorporated.
• Stir in the oats and chocolate chips with a wooden spoon until the chips are evenly distributed.
• Drop by rounded tablespoons onto a large ungreased baking sheet, preferably nonstick, spacing cookies 2 inches apart.
• Bake 6 minutes, rotate the baking sheet from front to back, continue baking for about 7 minutes, or until the cookies are lightly browned, somewhat soft, but definitely set.
• Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
• Cool the baking sheet for 5 minutes before baking another batch or use a second baking sheet that hasn't been in the oven.
• Storage: 5 days at room temperature; not recommended for freezing.
• *Note: reduce the chocolate chips to 1 ½ cups and add 1 ½ cups of any of the following or a combination of the following-butterscotch chips, chopped pecans, chopped walnuts, dried cranberries, M&Ms, milk chocolate chips, peanut butter chips, raisins, Reese's Pieces, roasted unsalted peanuts, sweetened shredded coconut, or white chocolate chips.

OATMEAL CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
• Combine the baking soda, salt and flour and stir into creamed mixture
• Add oatmeal and chocolate chips and stir until well blended.
• Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

SOFT CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375°F
• In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt - mix with a whisk.
• In a large mixing bowl, beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in the egg.
• Add the flour mixture to the butter mixture, mix well.
• Add the milk and blend completely.
• Stir in the chocolate chips, oats and raisins.
• Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
• Bake for 10-12 minutes or until edges are crisp.
• Let cool for 3-5 minutes before transferring to a wire rack to cool completely.

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 9 to 11 minutes.