How To make Oatmeal Chocolate Chip Cookies
1 1/4 c Margarine
3/4 c Firmly packed brown sugar
1 Egg
1 ts Vanilla
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
3 c Oats (quick or old fashioned
-) 10 oz Chocolate chips
Heat oven to 375 degrees. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats and chocolatechips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp 4.1/2 dozen
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How To make Oatmeal Chocolate Chip Cookies's Videos
How to Make Chocolate Chip Oatmeal Cookies | Allrecipes.com
See how to make a top-rated cookie recipe that combines the chewy texture of oatmeal cookies with the chocolaty goodness of chocolate chip cookies. Easy and delicious, this cookie recipe has more than 2,000 rave reviews. Now watch how these 5-star cookies are made!
Get the recipe for Chewy Chocolate Chip Oatmeal Cookies @
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gluten free & vegan tahini oatmeal chocolate chip cookies ???? #cookies #glutenfree #tahini
Monday just got a whole lot better with these gluten-free tahini oatmeal chocolate chunk cookies (say that 10 times fast) and and and they’re VEGAN.
Recipe:
Claire Saffitz Makes The Best Oatmeal Cookies | Dessert Person
In this episode, Claire Saffitz makes the best oatmeal cookies. This is the Oat & Pecan Brittle Cookies recipe from Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, like making the pecan brittle, grinding the oats, and browning the butter, you will be rewarded with hands-down the most delicious oat cookie you've ever tried. Somewhere between a lacy cookie and a chewy one, it's giant, buttery, and sweet-salty. Make them along with Claire and remember to keep some of the dough frozen so you're never more than 20 minutes away from a perfect warm cookie. Subscribe for more Dessert Person content from Claire!
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Oat and Pecan Brittle Cookies
Special Equipment:
Stand mixer
Food processor
Ingredients:
PECAN BRITTLE:
1 1/4 cups coarsely chopped pecans (5oz / 142g)
3/4 cups granulated sugar (5.3oz / 150g)
4 tablespoons unsalted butter (2 oz / 57g)
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
COOKIES:
2 sticks unsalted butter (8 oz/ 227g), cut into tablespoons
1 1/3 cups all-purpose flour (6.1oz / 173g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
2 cups old-fashioned rolled oats, not quick-cooking (7 oz / 200g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1/2 cup granulated sugar (3.5 oz / 100g)
2 large eggs (3.5 oz / 100g) cold from refrigerator
1 tablespoon vanilla extract
Video Breakdown:
0:00 Start
0:21 Intro to Oat and Pecan Brittle Cookies
0:44 Show Intro / Animation
1:00 Oat and Pecan Brittle Cookies Recipe
1:38 Special Equipment / Ingredients
2:37 Toast Pecans / Make Brittle
6:57 Brown The Butter
8:41 Mix The Batter
15:23 Bake Cookies
16:07 Taste / Wrap
17:13 Rick Martinez
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
All My Best Chocolate Chip Cookie Tips
OATMEAL CHOCOLATE CHIP COOKIES
Since I’ve gotten a lot of requests to make Oatmeal chocolate chip cookies, here it is.
Perfectly crisp and chewy oatmeal chocolate chip cookies.
Enjoy!
INGREDIENTS:
1/2 cup (114 g) unsalted butter, browned and cooled
1/2 cup (110 g)brown sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 cup (90 g) all purpose flour
1 cup (80 g)old fashioned/ rolled oats
3/4 cup (120 g) semisweet chocolate chip
Beth's Oatmeal Chocolate Chip Cookie (Soft and Chewy!)
#entertainingwithbeth #CookingChannel #OatmealCookie
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PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
My FAVORITE Dark Chocolate Chips!
Kitchen Aid Mixer
Pre-Cut Parchment Paper Sheets
Sheet Pan
Marble Cake Stand
Cooling Rack
2 oz Ice Cream Scoop
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BETH OATMEAL CHOCOLATE CHIP COOKIES
Makes 15 3” Cookies
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) butter, softened
½ cup (100g) white sugar
½ cup (90g) brown sugar
1 egg
1 tbsp (15ml) vanilla extract
¾ cup (90g) all-purpose flour
½ tsp (2.5ml) baking soda
½ tsp (2.5ml) salt
¾ cup (45g) Old Fashioned Oatmeal
¾ cup (110g) Dark Chocolate Chips
1/3 cup (50g) walnuts, chopped
1/3 cup (50g) unsweetened shredded coconut
METHOD:
Preheat oven to 350F(176C).
In the bowl of an electric mixer, beat together the butter and sugars until light and fluffy. About 5 minutes.
Then add the egg and vanilla extract. Beat together.
In a separate, small bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the mixer and combine, scraping down the sides as needed.
Then add the chocolate chips, nuts, and coconut. Beat to combine.
Line a baking sheet with parchment paper. Then scoop out 6 scoops of dough with an ice cream scooper (2 oz size).
Bake on the lower third rack for 15 minutes. Edges of cookies will be golden brown and centers will be just set. They should not look wet, but “just set”. Removing them at this stage will make them nice and chewy!
Allow the cookies to cool for 10 minutes on the baking tray. The residual heat from the tray will continue to set the centers.
Transfer the cookies to a cooling rack and allow to cool for 30 minutes (if you can stand it!) the flavors will be even better as they cool, and the cookies will have a beautiful chewy texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!