How To make Chocolate Oatmeal Chippers
1 c Butter or margarine;
-softened 1 1/2 c Sugar
1 Egg
1/4 c Water
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
3 c Quick-cooking oats; uncooked
1 c Chopped pecans (optional)
6 oz Semisweet chocolate morsels
Recipe by: Southern Living
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg, and beat well; add water and vanilla, mixing well. Combine flour, soda, salt, cinnamon, and nutmeg; add to creamed mixture, mixing well. Stir in oats and pecans, if desired. Stir in chocolate morsels. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool NOTES Keep Chocolate Oatmeal Chippers on hand for after school-treats with a glass of milk. -----
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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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Instructional Video: Chocolate Oat Chippers
Cookies made for a CMNS 125 online class :) Enjoy
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
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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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Cranberry Oatmeal White Chocolate Chunk Cookies
Whip up these gems in 10 minutes or less!