Chewy Oatmeal Chocolate Chip Cookies Recipes

1 cup all purpose flour

1 cup Old-Fashioned Quaker Oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup peanut butter

1 egg

1 1/2 teaspoons vanilla

6 ounces of semi-sweet chocolate chips

Preheat oven to 375 degrees F.

In a medium bowl, add flour, oats, baking soda, baking powder, salt, and cinnamon.

In a large bowl, add butter, sugars, and peanut butter. Beat with an electric mixer on medium speed until light and fluffy. Then mix in egg and vanilla.

Add flour mixture a 1/2 cup at a time, blending well after each addition. Stir in chocolate chips.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto non-stick baking sheets. Try to avoid using baking sheets you have to grease because the grease can cause your chocolate chip oatmeal cookies to burn.

Bake 10 to 12 minutes or until lightly browned. DO NOT OVERBAKE. With chocolate chips oatmeal cookie recipes, two extra minutes can make the difference between making rocks or soft, chewy oatmeal cookies.

It is better to take your cookies out one minute early and allow them to set-up while cooling than risk over-baking. Allow to cool 2 minutes before removing oatmeal cookies from baking sheet to cool completely on wire racks. Store in an airtight container to keep cookies soft and chewy.

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

2 cups Old-Fashioned Quaker Oats

2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees F.

In a large mixing bowl, add butter and sugars. Beat with an electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla.

In a medium bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Mix thoroughly. Mix these dry ingredients into the creamed mixture with an electric mixer set on low speed until well blended. Use a spoon to stir in oats and chocolate chips.

Drop the oatmeal chocolate chip cookie dough by 1/2 tablespoons, 2 inches apart, onto ungreased baking sheets. Bake for 10 - 12 minutes or until lightly golden brown. DO NOT OVER BAKE. Allow to cool 2 minutes before removing cookies from baking sheets to cool on wire racks. Store in an airtight container.

1 3/4 cups sugar

4 tablespoons baking cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

2 teaspoons vanilla

3 cups quick cooking Quaker oatmeal

Waxed paper

In a heavy saucepan combine the sugar, cocoa, butter, and milk. Bring to a boil. Continue boiling for 90 seconds. Stir in the peanut butter, vanilla, and oatmeal. Drop no bake chocolate oatmeal cookie mixture by the teaspoonfuls onto a sheet of waxed paper. Allow to cool and harden.