Best Clementines Oatmeal Chocolate Chip Cookies Recipes
CLEMENTINE'S OATMEAL CHOCOLATE CHIP COOKIES
Make and share this Clementine's Oatmeal Chocolate Chip Cookies recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Drop Cookies
Time 9m
Yield 74 (2 inch) cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Cream margarine with sugars until light and fluffy.
- Beat in egg and vanilla.
- Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well.
- Stir in oats.
- Fold in chips and nuts.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake at 350° for 8-9 minutes for a chewy cookies, 10-11 minutes for a crisp cookie.
- Transfer to wire cooling racks.
CLEMENTINE'S OATMEAL CHOCOLATE CHIP COOKIES
My new fave! Printed on the back of the Ghirardelli semi-sweet chocolate chip bag. They are different than the other recipes posted. The baking aroma is enough to start you drooling. The cookie recipe made exactly as many as it said it would. Tended to fall apart easily as I took them off the cookie sheet so be cautious. Simply scrumptious. They do harden substantially as they "set up". I would highly encourage the lower/lowest baking time. Up to you, forewarned though...
Provided by NcMysteryShopper
Categories Drop Cookies
Time 25m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about four minutes).
- Add vanilla and egg, mix on low speed until incorporated.
- Stir flour with baking soda, salt and spices; add to cream mixture, mixing well.
- Stir in oats.
- Fold in chocolate chips and walnuts.
- Drop by rounded tablespoon onto ungreased cookie sheets.
- Bake 8-9 minutes for a chewy cookie.
- Bake 10-11 minutes for a crisp cookie.
- Cool one minute on a cookie sheet; remove to wire cooling racks.
- Store in tightly covered container.
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.
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
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
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