How To make Oatmeal Chocolate Chip Cookies 2
1 c Shortening
1 c Granulated sugar
1 c Firmly packed brown sugar
2 Eggs
1 ts Vanilla
2 c All-purpose flour; sifted
1 ts Baking soda
1 ts Cinnamon
1/4 ts Salt
2 c Quick-cooking oats
1 pk Semisweet chocolate morsels
= (6 ozs) 1 c Chopped pecans
Preheat oven to 375. Grease a large baking sheet. Cream shortening and sugars together in mixing bowl until light and fluffy. Add eggs and vanilla; beat well. Sift flour, soda, cinnamon, and salt together; blend into creamed mixture. Stir in oats, chocolate morsels and pecans. Drop dough by level tablespoonfuls two inches apart onto prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool on wire racks. -----
How To make Oatmeal Chocolate Chip Cookies 2's Videos
Healthy oatmeal cookie bars recipe. #oatmealcookiebars #healthycookiebars
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
Butterscotch Chocolate Chip Cookies + Using a Portion Scoop
Butterscotch Chocolate Chip Cookies (yield: 2 dozen)
Butterscotch
4 oz (113g) butter
1/2 c (107g) dark brown sugar
1 tsp (6g) fine salt
1. Add butter, dark brown sugar, and salt to a pot over medium heat.
2. Whisk continuously until the mixture thickens and reaches 300F (150C)
3. Spread onto a lined sheet pan and let cool and harden.
4. Once cool, break into small pieces.
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
Butterscotch Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar
1 c (213g) dark brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
1 tsp vanilla extract
3.25 c (455g) AP flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp (6g) fine salt
12 oz (340g) milk chocolate, chopped
butterscotch from above
1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chopped milk chocolate and butterscotch from above.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.
Oatmeal Chocolate Chip Cookies
Recipe for oatmeal chocolate chip cookies. These oatmeal chocolate chip cookies are soft, chewy and perfectly balanced.
Ingredients for Oatmeal Chocolate Chip Cookies
1 cup butter (2 sticks)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tbsp vanilla
2 cups flour
2 cups oatmeal
1/4 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 cup chocolate chips
How to make Oatmeal Chocolate Chip Cookies
Preheat oven to 350 degrees and prepare a cookie sheet.
Cut butter up into small pieces. Cream with sugars. Add in eggs and vanilla.
In a separate bowl, sift flour, oatmeal, salt, baking soda and cinnamon.
Fold dry ingredients into wet ingredients.
Add chocolate chips.
Spoon on to prepared cookie sheet.
Bake at 350 for about 10 minutes or until edges slightly golden brown. Do not overbake.
Let cool on wire rack.
Beth's Oatmeal Chocolate Chip Cookie (Soft and Chewy!)
#entertainingwithbeth #CookingChannel #OatmealCookie
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My FAVORITE Dark Chocolate Chips!
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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!
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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!
Brown Butter Oatmeal Chocolate Chip Cookies
These oatmeal choc chip cookies are dangerously easy to make. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge.
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