Best 3 Anytime Chocolate Chip And Oat Cookies Recipes
Indulge your sweet cravings with our delectable Anytime Chocolate Chip and Oat Cookies, a delightful treat perfect for any occasion. These cookies are a harmonious blend of classic flavors, featuring a chewy oat base studded with rich chocolate chips. Savor the irresistible combination of textures and flavors in every bite.
This versatile recipe offers three variations to suit your preferences: the classic Chocolate Chip and Oat Cookies, the indulgent Chocolate Peanut Butter Chip and Oat Cookies, and the wholesome Cranberry and White Chocolate Chip Oatmeal Cookies. Each variation promises a unique taste experience, ensuring there's something for every palate.
Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the baking process, ensuring perfect results every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Anytime Chocolate Chip and Oat Cookies. Let's bake some joy!
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
OATMEAL CHOCOLATE CHIP COOKIES
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 40m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT
Everyone loves a good oatmeal cookie - and this one will take you straight to Morocco. Ras el hanout is a common Moroccan spice blend and translates to "top of the shop" in Moroccan Arabic, which suggests that the spices selected were the finest available in the merchant's shop at the moment. The fragrant and warming spices of ras el hanout pair beautifully with the sweetness of the oatmeal cookie and the sharpness of the dark chocolate. Because of the spice mixture, these cookies won't appear to brown much, so be careful not to overbake. You can use your favorite store-bought ras el hanout for your cookies or make your own blend (see tip).
Provided by Nargisse Benkabbou
Categories snack, cookies and bars, dessert
Time 30m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
- Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
- Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
- Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.
Tips:
- Use high-quality chocolate chips: The better the chocolate chips, the better the cookies will taste. Look for chocolate chips that are made with real cocoa butter and have a rich, dark color.
- Don't overmix the dough: Overmixing the dough will result in tough, dry cookies. Mix the dough just until the ingredients are combined and no more.
- Chill the dough before baking: Chilling the dough before baking will help the cookies to hold their shape and prevent them from spreading too much. Chill the dough for at least 30 minutes before baking.
- Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them to develop a crispy exterior and a chewy interior. Bake the cookies at 375 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
- Let the cookies cool completely before storing them: Let the cookies cool completely before storing them in an airtight container. This will help to prevent them from becoming soft and chewy.
Conclusion:
These chocolate chip and oat cookies are a classic recipe that is sure to please everyone. They are easy to make and can be made with ingredients that you probably already have on hand. So next time you are looking for a delicious and satisfying snack, give these chocolate chip and oat cookies a try!
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