Chocolate Chip Oatmeal Cookies

[Emely333]

Chocolate Chip Oatmeal Cookies

Ingredients :

Cream:
1 cup Crisco
3/4 cup sugar
3/4 cup light brown sugar
Add: 2 beaten eggs
1 tsp vanilla flavoring

Sift together and add:
1 3/4 cup flour with
1/2 tsp salt
1 tsp baking soda

Add to creamed mixture:
2/3 cup oatmeal (quick cooking)
1 cup nuts (optional)
1 pkg chocolate chips (I use 6 ounce package)

Directions :

Drop by teaspoonsful onto baking sheet. Bake at 350F, 12-15 minutes.

Bon Apetit Emely

 

[Joshatdot]

The Oatiest Oatmeal Cookies Ever

I just made these .. and they are Oaty! hehe

Ingredients

• 16 ounces old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Pinch kosher salt
• 10 ounces unsalted butter, at room temperature
• 6 ounces dark brown sugar
• 3 1/2 ounces granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 4 ounces raisins, optional

Directions

Preheat the oven to 375 degrees F.

Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.

Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

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Could use more Raisins .. I am thinking 6oz or 8oz

 

[Emely333]

I just made these .. and they are Oaty! hehe

Ingredients

• 16 ounces old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Pinch kosher salt
• 10 ounces unsalted butter, at room temperature
• 6 ounces dark brown sugar
• 3 1/2 ounces granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 4 ounces raisins, optional

Directions

Preheat the oven to 375 degrees F.

Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.

Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

-----

Could use more Raisins .. I am thinking 6oz or 8oz

Hello looks great must be delicious i think to maybe more Raisins once i try i put raisins in to rum and then while the cookies are backing smalls wonderfulll and its great for taste.......