Oatmeal Chocolate Chip Cookies With Two Spoons

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Preheat the oven to 350ºF. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar and white sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.

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Preheat your oven to 350°. Line a baking sheet with parchment paper, if desired, for easier clean up. Then, fold in the chocolate chips with a wooden spoon until evenly distributed. After that, use a heaped-up, rounded tablespoon to measure out each cookie.

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While the dough is chilling, preheat the oven to 350 F, and position a rack in the center of your oven. Line a large baking sheet with parchment paper or baking paper. Place the chilled dough 3 inches apart on the baking sheet (keeping the remainder of the dough in the refrigerator while you bake the first batch).

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Beat butter, white sugar, and brown sugar in a mixing bowl with an electric mixer until smooth. Mix in eggs, one at a time, then stir in vanilla. Add flour mixture and beat just until incorporated. Stir in chocolate chips until evenly distributed. Drop heaping teaspoonfuls of dough 2 inches apart onto the ungreased baking sheets.

Oatmeal Chocolate Chip Cookies With Two Spoons

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside. Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed.

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Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets.

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Add the vanilla extract and eggs and mix just until combined. In a separate bowl, whisk together the flour, oats, cinnamon, nutmeg, baking powder and salt. Add the flour mixture and the chocolate chips (reserving 1/4 cup of the chocolate chips to sprinkle on top) to the dough, and mix on low, just until moistened.

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In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes. Stir the chocolate chips into the cooled dough.

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Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. Drop the dough in firmly packed 1½-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger) onto the prepared baking sheet, spacing them about 2 inches apart.

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Instructions. Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper. In an electric stand mixer* fitted with the paddle attachment, cream butter, brown sugar, vanilla and cinnamon and mix on medium for 4 minutes, or until lightened in color and texture.

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Slowly add flour mixed with salt and beat on low speed until almost mixed. Add chocolate and stir well. Place cookie dough that has been shaped into a thick square on a piece of plastic wrap and chill a minimum of 6 hours or preferably overnight, and up to 3 days. When ready to bake preheat oven to 400 degrees.

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In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes). Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla. Turn mixer to low and add flour mixture, mix until combined. Add oats and chocolate chips.

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Instructions. In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well.

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Separately, whisk together the flour, oats, salt, baking soda and cardamom. Add the dry ingredients to the butter mixture, and stir together into a dough. Stir in the chocolate chips. Divide the dough into 20 portions using a cupcake or ice cream scoop with a release lever.

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Preheat oven to 325° and set rack in middle of oven. Line a baking sheet with a silicone mat or parchment paper. Combine flour, baking soda, and salt; set aside. With a hand or stand mixer, cream room-temperature butter and sugars together at med-high speed until very light and fluffy, about 3 minutes.

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Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. 2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. 3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.