betty crocker oatmeal chocolate chip cookies

betty crocker oatmeal chocolate chip cookies

betty crocker oatmeal chocolate chip cookies

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betty crocker oatmeal chocolate chip cookies

The chocolate chips cookie is one of the most ubiquitous cookies around, but it is a relative newcomer to the cookie scene. Cookies, or biscuits, have been cooked for hundreds of years. The chocolate chip cookie, however, is said to have been created by Ruth Graves Wakefield, in 1930. She had been making chocolate cookies when she ran out of baker’s chocolate, and decided instead, to add chunks of semi-sweet chocolate. Nestle later bought the recipe from Wakefield, in exchange for a lifetime supply of chocolate chips. Today, every bag of Nestle chocolate chips has this famous recipe on the back. The original chocolate chip recipe has evolved and today there are a million different variations. One popular variation is oatmeal chocolate chip cookies.

Ingredients

    • 1 1/2 cups packed brwon sugar
    • 1 cup butter or margarine, softened
    • 1 teaspoon vanilla
    • 1 egg
    • 2 cups quick-cooking oats
    • 1 1/2 cups Gold Medal® all-purpose or unbleached flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup semisweet chocolate chips (6 oz)
    1 cup chopped nuts, if desired

Directions

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. And 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 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
betty crocker oatmeal chocolate chip cookies
betty crocker oatmeal chocolate chip cookies

Oatmeal Chocolate Chip Cookie Recipe

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 2 cups quick cook oats
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream together butter and brown sugar.
  3. Add egg and vanilla and mix until creamy.
  4. Stir in oats, flour, soda and salt. Mix well.
  5. Fold in chocolate chips.
  6. Drop on to ungreased cookie sheets (or lined with parchment) by tablespoonfuls. I used a small cookie scoop (Pampered Chef).
  7. Bake for 8-10 minutes (less time for chewier cookie).
  8. Makes about 4 dozen cookies.

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.

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups quick-cooking oats
  • 1 1/2 cups Gold Medal™ all-purpose or unbleached flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 cup chopped nuts, if desired

Steps

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. And 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.
betty crocker oatmeal chocolate chip cookies
betty crocker oatmeal chocolate chip cookies

betty crocker oatmeal chocolate chip cookies Recipe

ingredients

  • 23 cup shortening
  • 23 cup butter or 2/3 cup margarine, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped nuts (walnuts or pecans recommended)
  • 1 (12 ounce) package semi-sweet chocolate chips

directions

  • Heat oven to 375 degrees.
  • Mix thorougly shortening, butter, sugars, eggs, and vanilla.
  • Stir in remaining ingredients.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Bake 8 to 10 minutes or until light brown.
  • Cool slightly before removing from baking sheet.
  • *If using self-rising flour, omit baking soda and salt.

Oatmeal Chocolate Chip Cookies

These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate butter and just the right hit of salt.

INGREDIENTS

  • 1 cup all-purpose flour 120g
  • 1/2 tsp baking soda 3g
  • 1/2 tsp salt 5g
  • 1/2 cup unsalted butter room temperature, 113g
  • 1/3 cup granulated sugar 65g
  • 2/3 cup light-brown sugar 140g, packed
  • 2 tsp pure vanilla extract 10mL
  • 1 large egg
  • 1 1/2 cups rolled oats 135g
  • 1 cup semisweet chocolate chips 150g

Instructions

  • In a medium bowl, whisk together the flour and baking soda; set aside.
  • Combine the butter with both sugars; beat on medium speed until light and fluffy.
  • Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
  • Add flour mixture; mix until almost combined.
  • Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
  • Preheat oven to 375 degrees.
  • Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
  • Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Notes

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
  • Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
  • Your cookies are done when the edges start to brown, The centers will not be raw but they aren’t fully set either.

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 20g | Protein: 1.5g | Fat: 67g | Saturated Fat: 3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 93mg | Potassium: 51mg | Fiber: 0.6g | Sugar: 10g | Calcium: 5mg | Iron: 1.7mg
betty crocker oatmeal chocolate chip cookies
betty crocker oatmeal chocolate chip cookies

Soft and Chewy Oatmeal Chocolate Chip Cookies

With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!

Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon unsulphured or dark molasses*
  • 2 teaspoons pure vanilla extract
  • 3 cups (240g) old-fashioned whole rolled oats
  • 1 and 3/4 cups semi-sweet chocolate chips*

Instructions

Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Instructions

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. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!

Cookies stay fresh covered at room temperature for up to 1 week.

betty crocker oatmeal chocolate chip cookies
betty crocker oatmeal chocolate chip cookies

 What Are the Best Oats To Use For Cookies?

We know, the oat selection in the grocery store can be quite overwhelming. There’s just so many options to choose from. For oatmeal chocolate chip cookies, you should use either quick-cooking oats (like in this recipe) or old-fashioned oats.

Old-fashioned oats will give you chewier cookies than quick-cooking oats, if that’s what you prefer.

How to Freeze Oatmeal Chocolate Chip Cookies?

You can freeze oatmeal chocolate chip cookies both baked and unbaked.

To freeze baked cookies, store them in layers with a piece of parchment paper in between each layer in airtight containers or zip-top bags (make sure to squeeze out the excess air). Freeze for up to three months.

To freeze cookie dough, place the dough balls on a baking sheet and place them in the freezer until solid. After the dough is hardened, transfer it to a zip-top bag (with the excess air squeezed out) and freeze for up to three months. When you’re ready to bake, thaw the cookie dough in the fridge overnight and bake at 325 degrees F. You may need to add a few extra minutes to the baking time — especially if the dough is still hard.

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