Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 32 BARS
Drop dough by rounded 1 1/2 tablespoons onto prepared baking sheets. Bake 10-13 minutes or until light golden brown. Cool 1 minute on baking sheets, then move to cooling rack. Cool completely. Store covered.
Preheat oven to 375° F.
Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
Add eggs, milk and vanilla extract, mix well.
Add flour, baking soda and salt, mix well.
Stir in oats, morsels and nuts; mix well.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
quaker oatmeal chocolate chip breakfast cookies
INGREDIENTS
2 sticks butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)
PREPARATION
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
quaker oatmeal chocolate chip cookies
Chunky Chocolate Oat Cookies
Ingredients
1 1/4 cupsQuaker® Oat Flour
1/2 tspbaking soda
1/2 tspflaked sea salt
1/2 cupunsalted butter, at room temperature
1/2 cuppacked brown sugar
1/4 cupgranulated sugar
1egg
1 tspvanilla extract
1 cupcoarsely chopped dark chocolate (at least 70%)
1/2 cupQuaker® Large Flake Oats
How to make it?
In a bowl, whisk together oat flour, baking soda and salt; set aside.
Using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla until smooth. Stir in oat flour mixture just until combined. Fold in chocolate and Quaker® Large Flake Oats. Cover and refrigerate for at least 1 hour.
Preheat oven to 350˚F. Roll dough into 1 1/2-inch balls. Place on parchment paper-lined baking sheet, about 2-inches apart. Flatten slightly.
Bake for 12 to 14 minutes or until tops are set and golden around edges. Let cool on baking sheet for 5 minutes; transfer directly to rack. Let cool completely. (Can be stored in airtight container for up to 3 days.)
SERVING SUGGESTIONS
My favorite way to enjoy these oatmeal cookies is warm, right out of the oven, with a glass of cold, creamy milk
Put vanilla ice cream between 2 Quaker Oatmeal Raisin Cookies to make a delicious ice cream cookie sandwich. My husband LOVES this when we have ice cream on hand!
If you prefer your ice cream in a bowl, crumble a couple of oatmeal raisin cookies over your ice cream
Are oatmeal cookies good for you?
When compared to regular sugar cookies, oatmeal cookies have a higher fiber content. oatmeal cookies are high in minerals such as calcium, iron, magnesium, and potassium, all of which are essential for general physical health. Oatmeal cookies aid in the development of lean muscular mass.
Can you freeze oatmeal chocolate chip cookies?
Yes! Making a double batch and freezing is one of the best ways to get ahead in the kitchen.
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.
What causes cookies to be soft or hard?
A cookie contains milk solids and water, both of which soften it. Brown sugar contains molasses, which acts as a softener. The use of lower-moisture sugar (granulated) and fat (vegetable shortening), combined with a longer, slower bake time, results in light, crispy cookies.
quaker oatmeal chocolate chip cookies
WHAT KIND OF OATMEAL DO YOU USE FOR COOKIES?
Oatmeal comes in a lot of shapes and sizes. Here’s a quick rundown:
Steel-Cut Oats. Steel-cut oats are made in a machine that spins really fast to separate the oat groat from the husk. In the process, many oat groats break into small pieces, creating steel-cut oats.
Old Fashioned Rolled Oats. Large oat groats are rolled in between large pins and flattened into rolled oats. The result is considered old fashioned oats. These are my favorite to use for just about everything calling for oatmeal.
Rolled Oats. Old fashioned oats are steamed and lightly toasted to aid in the cooking process at home. These are called rolled oats.
Quick Cooking Oats. These are old fashioned oats that were cut into smaller pieces before steaming and toasting. Making them cook even faster at home.
Instant Oatmeal. These oats are pre-cooked and then dried before packaging. Typically you will find them with added sugars and flavors. Not ideal for the real food family on a budget!
Old fashioned oats are your best choice for baking. Since they are minimally processed, they won’t cook too fast as your cookies are baking. If you use quick-cooking oats, you’ll end up with runny, burnt cookies!
Why do my cookies get hard after cooling?
Why Do Cookies Harden? … The moisture in the cookies evaporates over time, leaving them hard and crumbly. It occurs to bread, muffins, and other baked foods in the same way. They turn stale when they sit for an extended period of time.
How to Store Oatmeal Chocolate Chip Cookies?
Store baked cookies in an airtight container at room temperature for up to two weeks. Though they probably won’t last that long because you’ll want to eat them all straight out of the oven!
Instructions
Preheat oven to 375° F.
Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
Add eggs, milk and vanilla extract, mix well.
Add flour, baking soda and salt, mix well.
Stir in oats, morsels and nuts; mix well.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
quaker oatmeal chocolate chip breakfast cookies
INGREDIENTS
PREPARATION
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Chunky Chocolate Oat Cookies
Ingredients
How to make it?
SERVING SUGGESTIONS
Are oatmeal cookies good for you?
When compared to regular sugar cookies, oatmeal cookies have a higher fiber content. oatmeal cookies are high in minerals such as calcium, iron, magnesium, and potassium, all of which are essential for general physical health. Oatmeal cookies aid in the development of lean muscular mass.
Can you freeze oatmeal chocolate chip cookies?
Yes! Making a double batch and freezing is one of the best ways to get ahead in the kitchen.
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.
What causes cookies to be soft or hard?
A cookie contains milk solids and water, both of which soften it. Brown sugar contains molasses, which acts as a softener. The use of lower-moisture sugar (granulated) and fat (vegetable shortening), combined with a longer, slower bake time, results in light, crispy cookies.
WHAT KIND OF OATMEAL DO YOU USE FOR COOKIES?
Oatmeal comes in a lot of shapes and sizes. Here’s a quick rundown:
Old fashioned oats are your best choice for baking. Since they are minimally processed, they won’t cook too fast as your cookies are baking. If you use quick-cooking oats, you’ll end up with runny, burnt cookies!
Why do my cookies get hard after cooling?
Why Do Cookies Harden? … The moisture in the cookies evaporates over time, leaving them hard and crumbly. It occurs to bread, muffins, and other baked foods in the same way. They turn stale when they sit for an extended period of time.
How to Store Oatmeal Chocolate Chip Cookies?
Store baked cookies in an airtight container at room temperature for up to two weeks. Though they probably won’t last that long because you’ll want to eat them all straight out of the oven!
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