Then add in the flour, baking soda, cinnamon and salt; mix well. Place oats into a food processor and blend for 15-20 seconds … This is My Favorite Base Oatmeal Cookie Recipe. Bake until cookies are golden brown around the edges but still soft in the center, 11 to 14 minutes. In a large bowl,sift together flour, baking soda and salt. And chocolate chip cookie recipes. Preheat oven to 350ºF. Dark Chocolate Apricot Oatmeal Cookies are packed with goodies! This cookie dough is incredibly easy to throw together. You can freeze Oatmeal Chocolate Chip Cookies after they’ve cooled completely. Best Oatmeal Chocolate Chip Cookies. Instructions. Preheat oven to 350°F. Add flour and baking soda; beat until well blended. Reply. I like to use dark brown sugar in these for its deeper flavor, but light brown sugar will absolutely work as well. Author: Iris Anna Gohn. Oatmeal chocolate chip cookies are one of the most popular culinary variations of the classic chocolate chip cookie. Plus these cookies … THESE cookies have an additional ingredient (oatmeal! September 26, 2020 at 4:09 pm. Let cookies cool on baking sheets for 2 minutes. Beat butter, granulated sugar and brown sugar in large bowl until fluffy.Add eggs; beat well. https://www.tasteofhome.com/recipes/chocolate-chip-cherry-oatmeal-cookies Enjoy! Mix flour, oats, baking soda and salt in a separate bowl. Preheat the oven to 325°F. In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. This from-scratch recipe includes whole-grain oats and semisweet chocolate chips for a two-in-one taste treat. Oatmeal cookies, when done right – and by that I mean soft, chewy, […] These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! So when Josh (our oldest) requested chocolate chip cookies for Christmas Day, I was shocked. They're absolutely perfect for every occasion -- from packed lunchboxes to after-school snacks, easy bake sale treats, or afternoon activities with the kids. Oatmeal cookies are soft, chewy and delicious — perfect when you need a quick snack or a bite of something sweet. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Thankfully these oatmeal chocolate chip cookies can be made with either raisins or chocolate chips and be just as delicious. Heck go crazy and add some nuts while you’re at it! White Creme Chip Apricot Oatmeal Cookies. Made with cocoa powder, chocolate chips and oats, these soft and chewy chocolate chip cookies have a double dose of chocolate. Instructions. Set aside. Add chewy oatmeal, and you’ve got yourself a fantastic cookie! Add to the sugar mixture. To me, the apricots are JUST the thing to replace the raisons in traditional Oatmeal Cookies. In a large mixing bowl, mix the butter and brown … Stir in chocolate and apricots. 1. I’m kicking off Sweets for Your Sweet Week with these cookies. Apricot, Crystalized Ginger and Chocolate Chip Oatmeal Cookies. Oatmeal Chocolate Chip Cookes are just sweet enough, perfectly chewy, and are basically what cookie dreams are made of. Frozen cookies will keep about a month. While a classic Oatmeal Raisin Cookie will always have my heart, my boys are all about these big, fat, chewy Oatmeal Chocolate Chip Cookies! I had a bundle of dried apricots on my hands to make a batch of homemade muesli. I love the dark chocolate paired up with the sweet apricots. My family loved them and they made me look pretty good too! Preheat oven to 425°F. But didn’t have ‘my perfect’ good old-fashioned oatmeal chocolate chip cookie recipe until now. I don’t know if it makes me boring, but oatmeal cookies are hands down my favorite cookie and this recipe is the BEST. Tonight I decided to bake up a batch or two of Greg's favorite Oatmeal Chocolate Chip Pecan cookies. Here’s exactly what you’ll need to get started: All-Purpose Flour: This provides the structure for the cookies – just be sure to use the spoon and level method when measuring your flour. Enjoy one of these oatmeal chocolate chip cookies with a glass of cold brew coffee or a cup of tea. I’ve remixed these cookies a few times already with pecans and dried cranberries (NOT the same as raisins), caramelized apples , and turned them into cookie cups . Set aside. In another another bowl, cream together butter, brown sugar and white sugar until smooth. Place in freezer, and once frozen, transfer to a plastic bag or container. This recipe is a take on my beloved Oatmeal Scotchies.Aside from leaving out the cinnamon, the only change I made was to substitute chocolate chips for the butterscotch. Preheat oven to 350 degrees. Directions. In a small bowl, mix together flour, baking soda, and salt. Set aside. Erin’s Make-ahead Instructions and Other Tips: Storage: Store leftover baked cookies at room temperature for up to 1 week or freeze, tightly wrapped, for up to 3 months. The sweet combination of white crème and fruit is amazing. Funny story. Loosely form rounded teaspoons of … Oatmeal chocolate chip cookies. Happy baking! DIRECTIONS. Oatmeal Chocolate Chip Cookies are soft, chewy, and thick oatmeal cookie recipe that is a buttery and delicious and stays soft for days! https://www.closetcooking.com/apricot-and-white-chocolate-oatmeal Fold in the oats and chocolate chips. Sugar cookies, shortbread cookies, snickerdoodles, and all the sweet things. the oatmeal chocolate chip cookies seemed a little thin, 3/4 cup of flour whereas for instance the barefoot contessa uses 1 3/4 cup flour for similar ingredients Was this just a typo? Easy cookie recipes like Chocolate Chip Cookies, Oatmeal Raisin Cookies, and Peanut Butter Cookies are on regular rotation in my house and certainly are the most popular cookies on my site. Apricot Pecan Oatmeal Chocolate Chip Cookies 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup butter, room temperature 1 cup sugar 1/2 cup brown sugar 1 large egg 2 tsp vanilla extract 1 cup oatmeal (pref. These have a touch of that wonderful organic Vietnamese cinnamon in them as well. These have a hint of chocolate chip and pecans. Nope 3/4 cup flour and 3/4 cup oatmeal is correct! Beth Le Manach says. Raw- If you want to freeze the dough and bake it later, roll the dough balls and place them on a baking sheet in a single layer and freeze until solid (so about 2 hours), then place them into a freezer bag and store them for up to 6 months. I have so many oatmeal cookie recipes. Ina may be using more butter? These Chewy Chocolate Oatmeal Cookies are rich and fudgy, perfect for when you’re craving chocolate! ), and is my personal fav. These are the best oatmeal chocolate chip cookies I’ve had and I’m super picky about oatmeal cookies. Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Stir in oats, white chips and apricots. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray. Blend first 4 ingredients in processor 30 seconds. Mix together until all ingredients are combined well. See my entire collection of cookies for more recipes. Heat oven to 375°F (190°C). Today’s soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe. Preheat oven to 350°F. These oatmeal chocolate chip cookies are chewy, oaty, and so packed with chocolate the dough barely holds it together. In a medium mixing bowl, combine sugar, soy milk, oil, vanilla extract and egg. https://thebakermama.com/recipes/oatmeal-chocolate-chip-cookies ; Add in eggs and vanilla; beat well. In a sea of oatmeal cookie recipes, this one stands out as among the very best I’ve ever made. To make these oatmeal chocolate chip cookies, you’ll be using simple pantry staples that you likely already have on hand. Line 2 large baking sheets with parchment paper. How to freeze oatmeal chocolate chip cookies. Soft, chewy, buttery, and best of all CHOCOLATEY: these oatmeal chocolate chip cookies are the absolute best! Haha. ½ c. semisweet chocolate chips (reserve 2 T. chips for melting) ½ c. walnut pieces; Directions. Milk chocolate adds some great sweetness to the cookies and still allows the apricot to be a standout flavor on its own. He said there is nothing better than a chocolate chip cookie, and I think he is right. You don't want the chocolate chips or pecans over powering the wonderful taste of the oatmeal. Line a large baking sheet with parchment paper or a Silpat baking mat. Preheat the oven to 325°F. In large bowl, beat butter and both sugars together until creamy. Serve as an after-school snack or bring a batch to the office. 2. Beat together the butter and sugars until smooth. To freeze unbaked cookie dough: Scoop and shape cookie dough as directed. So, in high school, I would make the oatmeal cookies from the recipe on the Quaker oats container lid. Line a baking sheet with parchment paper and set aside. Place parchment or wax paper on a sheet pan and line the cookies up in a single layer. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction.I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. Servings: Around 20 cookies. 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