1 plus 2 TBSP stick butter
½ cup brown sugar
½ cup white sugar
1½ teaspoon vanilla
¾ teaspoon baking soda
½ teaspoon salt
2½ cup oat flour
10 ounces chocolate chips
Cream the butter with the sugars, add in the egg and vanilla. Mix until smooth. Sift together the oat flour with the salt and baking soda.
Stir into the wet ingredients- note the dough will be stickier than “normal” cookie dough and add in the chocolate chips. NOW REFRIGERATE at least 2 hours or longer.
Spoon onto baking sheet and bake in a preheated 350 degree oven for 9-10 minutes, until the edges are slightly golden brown
3/4 Cup firmly packed brown sugar
3/4 Cup trans-fat free vegetable shortening
1/2 Cup granulated sugar
1/4 Cup Water
1 Teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 Cup all-purpose flour
1 Teaspoon salt (optional)
1/2 Teaspoon Baking Soda
Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. About 2-1/2 Dozen
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. Makes about 2 1/2 dozen bar cookies.
High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed.
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 tablespoon vanilla
1 (12-ounce) package (2 cups) semi-sweet chocolate chunks or chocolate chips
1 cup chopped nuts (optional)
Heat oven to 375°F.
Combine flour, baking powder and baking soda in a medium bowl. Set aside.
Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks and nuts (optional).
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets (tip: line the sheets with parchment, if you have some). Bake for 10 to 14 minutes or until light golden brown. (Do not overbake.) Let stand 1 to 2 minutes. Remove from cookie sheets.
2 ¼ cup flour
2/3 cup cocoa powder
1 tsp baking powder
1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 extra large eggs
2 tsp vanilla
1 cup semisweet chocolate chips
1 1/2 cups roughly chopped walnuts
Sift together the flour, cocoa and baking powder. Set aside.
Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy.
Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips and walnuts. Try not to over mix the dough which will be quite stiff.
Roll the dough in 1 inch balls and place them 2 inches apart on a parchment paper lined cookie sheet. Press the dough balls down slightly with the bottom of a drinking glass.
Bake at 350 degrees F for 9-11 minutes, being careful not to over bake them.
Cool on the sheet for a few minutes before transferring the cookies to a wire rack and letting them cool completely.