Best 6 St Pauls Oatmeal Chocolate Chip Cookies Recipes

ST. PATRICK'S DAY ZUCCHINI-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
• Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
• Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
• Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
• Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.

SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375*.
• With electric mixer at high speed, beat butter until soft and smooth. Add sugars beating until fluffy; stir in egg and vanilla.
• Mix together flour, cinnamon, baking soda and salt.
• Beat into creamed mixture on low speed until combined. Stir in oats, then raisins and 1 cup chocolate chips.
• Using a small cookie scoop, drop batter on parchment lined baking sheets. Flatten cookies slightly.
• Bake about 13 minutes.
• Cook cookies on wire rack.
• Meanwhile place remaining 1/2 cup chocolate chips in microwave dish and cook on HIGH 30 seconds or until melted when stirred. Spoon on cooled cookies ti make a pattern,.

ST. PAUL'S OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F.
• In a large mixing bowl cream the margarine with the granulated and brown sugars.
• Add eggs and vanilla and mix well.
• Stir in the salt, baking powder, baking soda and flour.
• Add oatmeal and mix only until blended - do not over mix.
• Stir in the chocolate chips.
• Line a baking sheet with parchment.
• Using a #40 scoop or Tablespoons, drop cookies onto the tray - about 12 per average cookie sheet.
• Bake for 10-12 minutes or until desired brownness (she under-bakes because they continue to bake after they leave the oven and because the school children like them soft and chewy).