beaten 1/2 cup milk 2 teaspoons vanilla 6 ounces chocolate chips 1/2 cup nuts :
chopped 6 cups Oatmeal cookie mix Stir eggs, milk and vanilla into cookie mix; add chocolate chips and nuts. Drop by teaspoons about 2" apart onto baking sheets. Bake in 350 degrees overn 12 to 15 minutes. Makes 4 dozen.
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Instructional Video: Chocolate Oat Chippers
Cookies made for a CMNS 125 online class :) Enjoy
How-to make White Chocolate Chip Oatmeal Cranberry Cookies
How-to make White Chocolate Chip Oatmeal Cranberry Cookies. This is a simple cookie recipe you can bake as a dessert 24/7.
Ingredients
2/3 cup of butter or margarine, softened
2/3 cup of brown sugar
2 eggs
1 1/2 cups of Old fashioned oats
1 1/2 cups of flour
1 tsp of baking soda
1/2 tsp of salt
1 bag of sweetened dried cranberries (6 oz)
2/3 cup of chocolate chips
1/2 cup of chopped walnuts
Instructions
1. Preheat the oven to 375 F.
2. In a stand mixer, beat the butter and brown sugar until light and fluffy. Then add eggs and scrape the bowl mixing well.
3. Combine oats, flour, baking soda, salt, cranberries, white chocolate chips, and walnuts.
4. Drop rounded tablespoons onto an ungreased cookie sheet.
5. Pat them down with your fingers or the back of a spoon.
6. Now bake for 10-12 minutes or until golden brown.
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Ingredients
½ cup (115 g) unsalted butter, at room temperature ½ cup (100 g) packed light brown sugar ½ cup (100 g) granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract 1 ¼ cup (185 g) all-purpose flour 1 Tbsp (7.5 g) cornstarch ½ tsp (2.5 g) baking soda ½ tsp (2.5 g) salt 1 ½ cup (262 g) chocolate chips 1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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2 cups flour 1 tsp Baking Powder 1 tsp baking soda 1 tsp salt
Mis above in small bowl, set aside Read Me please!!! In Larger bowl mix: 1 cup vegetable shortening 1 cup white sugar 1 cup brown sugar 1 tsp vanilla 2 eggs
Mix the above with electric mixer until fluffy.
Add flour mix to the shortening/sugars mix gradually, blending well
To this add:
2 1/2 cups quick cooking oats Mix well.
You may add in raisins, chocolate chips, nuts etc. at this point. Around 2 cups total of add-ins is about right.
Form dough into 1-2 inch balls and place onto greased or parchment paper lined cookie sheet about 1 apart. Flatten the dough balls slightly with your hands.
Bake at 350F for 10-15 minutes until bottoms are golden brown.