OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES
I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition.
Provided by MaMas Apprentice
Categories Drop Cookies
Time 18m
Yield 24 large cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
- Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
- Add 2 eggs, one at a time, to creamed ingredients.
- Add vanilla. Mix well.
- Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
- Mix in chocolate chips.
- I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
- Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.
Nutrition Facts : Calories 261.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 35.8, Sodium 190.1, Carbohydrate 36.5, Fiber 1.4, Sugar 23, Protein 2.9
OOEY GOOEY CHOCOLATE CHIP COOKIES
When my son was 4, he wanted a gooey chocolate chip cookie and he thought up these additions to a basic chocolate chip cookie. Vanishes around teenagers both big and small.
Provided by Judy Heard
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix dry ingredients and set aside.
- Cream sugars, butter or margarine and vanilla. Beat in eggs and when smooth add dry ingredients.
- Next add the coconut followed by the marshmallows and finally the chips. They will break up the marshmallows with the beater action.
- Drop small scoop onto ungreased cookie sheets. Bake 10 minutes and remove from oven. Let sit on tray for several minutes to let the marshmallows dry. This will make it easier to get off the tray. Store in a tight-fitted container.
Nutrition Facts : Calories 124.8 calories, Carbohydrate 17.1 g, Cholesterol 17.9 mg, Fat 6.3 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 60.6 mg, Sugar 11.4 g
OOEY-GOOEY GLUTEN-FREE CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350°. If you have one, lay down your Silpat on your baking sheet. If you don't, then you should buy one. But for now, line the baking sheet with parchment paper. Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda. Don't forget the salt! Set this bowl aside. Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy. (This should be about two minutes.) Add the eggs and gluten-free vanilla. Put in all of the flour mixture at once and stir briefly, until just mixed. Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes. For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand, onto the Silpat or parchment paper. Bake for about twelve to fourteen minutes, depending on your oven. When you remove the cookies, the tops will be ever-so-soft. Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth.
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