quaker oats oatmeal chocolate chip cookies
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Quaker, oatmeal cookies, chocolate chip by The Quaker Oats Company nutrition facts and analysis per 1 package (38.0 g) |
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Quaker, oatmeal cookies, chocolate chip by The Quaker Oats Company contains 170 calories per 38 g serving. This serving contains 7 g of fat, 2 g of protein and 25 g of carbohydrate. The latter is 13 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate. Quaker, oatmeal cookies, chocolate chip by The Quaker Oats Company contains 2.5 g of saturated fat and 0 mg of cholesterol per serving. 38 g of Quaker, oatmeal cookies, chocolate chip by The Quaker Oats Company contains IU vitamin A, 0.0 mg of vitamin C and mcg of vitamin D as well as 0.36 mg of iron, 99.94 mg of calcium and mg of potassium. Quaker, oatmeal cookies, chocolate chip by The Quaker Oats Company belong to ‘Cookies & Biscuits’ food category. The UPC for this product is 030000316580. |
OATMEAL CHOCOLATE CHIP COOKIES I
A basic, delicious cookie
- Ingredients
1 cup shortening |
¾ cup packed brown sugar |
¾ cup white sugar |
2 eggs |
2 cups rolled oats |
2 cups semisweet chocolate chips |
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
- Combine the baking soda, salt and flour and stir into creamed mixture
- Add oatmeal and chocolate chips and stir until well blended.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 18.5 g, Cholesterol 8.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 91 mg, Sugar 11.8 g
CHOCOLATE OATMEAL CHOCOLATE CHIPS COOKIES
The best of everything in one cookie! Try to wait until cool to eat! The best cookie dough treats if you leave out the eggs. Eggbeaters® (1/2 cup) can be substituted for the eggs if desired.
- Ingredients
2 teaspoons vanilla extract |
3 cups oats |
1 ½ cups all-purpose flour |
1 cup chocolate chips, or more to taste |
½ cup cocoa powder |
1 teaspoon baking soda |
1 teaspoon salt |
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.
- Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 20.4 g, Cholesterol 20.5 mg, Fat 6.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 122.4 mg, Sugar 12.2 g
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice’s Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I’ve never seen him enjoy cookies to that extent! He said I blew his mother’s recipe away.
- Ingredients
1 cup packed light brown sugar |
½ cup white sugar |
2 eggs |
2 teaspoons vanilla extract |
1 ¼ cups all-purpose flour |
½ teaspoon baking soda |
3 cups quick-cooking oats |
1 cup chopped walnuts |
1 cup semisweet chocolate chips |
Details
Your childhood dreams have come true, you can have a chocolate chip cookie for breakfast. Indulge responsibly with Quaker’s Oatmeal Chocolate Chip Breakfast Cookies. Made with whole grain Quaker Oats and sprinkled with chocolate chips, Quaker Breakfast Cookies are a good source of iron, calcium and fiber. Your mouth will think it’s a chocolate chip cookie, but your body will know better.
Ingredients
Whole Grain Oat Flour, Bittersweet Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Nonfat Dry Milk, Dextrose, Butterfat, Soy Lecithin, Vanilla), Sugar, Enriched Flour (wheat Flour, Niacinamide, Ferrous Fumarate, Thiamin Mononitrate, Riboflavin, Folic Acid), Hydrogenated Vegetable Oil Blend (palm Oil, Soybean Oil, High Oleic Safflower And/or Sunflower Oil [contains Ascorbyl Palmitate, Tocopherols And Tbhq As Preservatives]), High Oleic Safflower And Sunflower Oil (with Tbhq [preservative]), Whey, Sodium Bicarbonate, Tricalcium Phosphate, Corn Syrup, Ammonium Bicarbonate, Salt, Natural Flavor, Aluminum Sodium Sulfate, Soy Lecithin, Propylene Glycol Monostearate, Glyceryl Monostearate, Sodium Stearoyl Lactylate, Calcium Sulfate.
Warnings
Contains wheat, milk and soy ingredients. May contain traces of coconut, peanuts, tree nuts and egg.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- % Daily Value
- Total Fat 7g11%daily value
- Total FatSaturated Fat 2.5g13%daily value
- Total FatTrans Fat 0g
- Total FatPolyunsaturated Fat 1g
- Total FatMonounsaturated Fat 4g
- Cholesterol 0mg0%daily value
- Sodium 125mg5%daily value
- Total Carbohydrate 25g8%daily value
- Total CarbohydrateDietary Fiber 2g8%daily value
- Total CarbohydrateSugars 13g
- Protein 2g
Ingredients
- 1 1/2cups packed brown sugar
- 1cup butter, softened
- 1teaspoon vanilla
- 1egg
- 2cups quick-cooking oats
- 1 1/2cups Gold Medal™ all-purpose or unbleached flour
- 1teaspoon baking soda
- 1/4teaspoon salt
- 1cup semisweet chocolate chips (6 oz)
- 1cup chopped nuts, if desired
Steps
-
1Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended.
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2Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
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3Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Tips from the Betty Crocker Kitchens
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tip 1Planning for future baking? Drop the dough by spoonfuls on a baking sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze for up to 12 months. When it’s time to bake the cookies, add about 5 minutes to compensate for the frozen dough.
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tip 2Time saver alert: make the dough up to 24 hours ahead, cover it, and refrigerate till you’re ready to bake. If too firm to scoop, let it stand at room temperature for about 30 minutes.
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tip 3There’s enough butter in the recipe to keep them from sticking on the baking sheet, but for easier clean-up use a sheet of parchment paper to line the pan. You can re-use the parchment several times.
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tip 4Stir in old-fashioned oats instead of quick-cooking oats for chewier cookies. For some spice, stir in 1 teaspoon of ground cinnamon or 1/2 teaspoon ground ginger into the flour.
Nutrition
More About This Recipe
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Oatmeal chocolate chip cookies are one of the most popular culinary variations of the classic chocolate chip cookie. This from-scratch recipe includes whole-grain oats and semisweet chocolate chips for a two-in-one taste treat. When family and friends get a taste of the…