WEBA Brief History of Oatmeal Chocolate Chip Cookies. Oatmeal Chocolate Chip Cookies have a long and cherished history. The combination of oats and chocolate dates back to the early 1900s when oats were first introduced …
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WEBIn large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
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WEBIn large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto …
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WEBThe original Quaker oats oatmeal cookies recipe is still the best! This is the classic favorite that was on the back of the box of Quaker oats in the 1950s and 1960s. Add raisins or not, it's up to you. Either way these are the best oatmeal cookies in the universe! Prep Time 5 mins. Cook Time 10 mins. Total Time 15 mins.
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WEBHeat oven to 350 F. in large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on
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WEBPreheat the oven to gas mark 4 and line 2 baking sheets with parchment paper. Cream together the butter and sugar until light and fluffy in a stand mixer (or in a large mixing bowl and whisk). Add in the eggs and combine well. Add in the flour, oats, baking powder and cinnamon. Mix until well combined.
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WEBPreheat an oven to 350 degrees Fairenheight.Spray a baking sheet with a non-stick cooking spray like Pam or cover it with a piece of parchment paper. In a large mixing bowl add the butter, light brown sugar, and granulated sugar. using a hand held mixer blend the ingredients together until creamy.
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WEBInstructions. Start by preheating the oven to 375 degrees. Add the brown sugar, white sugar, and shortening to a large mixing bowl and mix well with an electric mixer. Next, add the egg, vanilla extract, and water and mix well. Pour in the oatmeal, salt, baking soda, and flour and mix well.
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WEBInstructions. Heat oven to 350°F then line a large baking sheet with parchment paper and set aside. In a large bowl cream the butter and sugars until light and fluffy. Add in the vanilla extract and eggs and mix to combined. 1 Cup butter, ¾ Cup brown sugar, ½ cup granulated sugar, 2 Eggs, 1 teaspoon vanilla etxract.
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WEBSift together the flour, salt and soda. Set aside. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugars. Add the milk, vanilla and egg until fully combined. In two increments, add the flour mixture until just combine, then add oats.
WEBPreheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter and sugars together until creamy. Add the eggs and vanilla extract, mixing well. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet mixture, ensuring thorough blending.
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WEBPreheat oven to 350 degrees. In large bowl, beat together the butter and sugars on medium speed until creamy. Add eggs and vanilla and beat well. Add flour, baking soda and salt, mix well. Add oats and chocolate chips, mix well. Drop dough by rounded tablespoons on ungreased cookie sheets. Bake 8-10 minutes, until light golden brown (every oven
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WEB1 cup chocolate chip plus 1/2 cup. Directions: Heat oven to 350°F. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well. Drop dough by rounded tablespoonfuls onto parchment‑lined cookie sheets.
WEBHeat oven to 375 degrees. In food processer/blender/Magic Bullet pulse to grind 1 1/2 cups of oats until finely. Add cornstarch, baking powder and salt and stir or pulse to combine. In a large mixing bowl combine butter and sugars until light and creamy. Add egg and vanilla extract and mix until smooth.
WEBPreheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, ½ tablespoon (7 grams) hot water, salt, and vanilla, beating until combined.