Time 30m Yield 3 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Sift together flour, cocoa and baking soda; add to creamed mixture along with oats, stirring until well blended. Fold in chocolate chips and walnuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes. Cool 3 minutes before removing to wire racks.
Time 1h24m Number Of Ingredients 12 Steps:
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops- this is only for looks! Cookies stay fresh covered at room temperature for up to 1 week.
Time 28m Yield 42 42 cookies, 42 serving(s) Number Of Ingredients 12 Steps:
Preheat the oven to 325°F. In a large bowl,sift together flour, baking soda and salt. Set aside. In another another bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Stir dry ingredients in the cream mixture until just blended. mix in quick oats, walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheet. Bake for 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time 55m Yield 42 Number Of Ingredients 11 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.
Time 30m Yield about 7 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Time 1h30m Yield 42 Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F (165 degrees C). Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
More about “chewy chocolate chip oatmeal cookies recipes”
Time 23m Yield 40 serving(s) Number Of Ingredients 13 Steps:
Set oven to 350 degrees F. Generously grease a cookie/baking sheet. In a large bowl, using an electric mixer, beat butter and both sugars for 2 minutes. Beat in eggs and vanilla until light and creamy them beat in pudding mix until combined. In another bowl combine the flour, baking soda, baking powder, salt and cinnamon. Add the flour mixture to the creamed mixture and mix until combined. Mix in the oats until combined, then mix in the chocolate chips. Drop by heaping teaspoonfuls on to prepared cookie sheet leaving 2-inches apart. Bake for 8-10 minutes, or until golden around the edges. Let baking sheets cool between baking cookies.
