Easy recipe oatmeal chocolate chip cookies zucchini,biologically appropriate raw food for dogs recipes,dinner ideas for chicken quarters,healthy recipes for home cooking - Review

January 11, 2016 by Nora 6 Comments YUMAn easy oatmeal chocolate chip cookies recipe full of whole grains for everyday enjoyment. Now that I have my own family I still love the combination of chocolate and oatmeal in cookies, but I absolutely love making them at home with my little one. When I made these easy oatmeal chocolate chip cookies for the blog, she was in a bad mood and ended up emptying an entire bottle of water over the kitchen floor.
I pretty much always make my cookies with a simple hand mixer (?? this one is so fun and colorful!) and it’s so much easier. Don’t trust the sources who claim you need a heavy-duty stand mixer to achieve things like a meringue, or enough fluffiness when creaming butter, sugar and eggs together. And after creaming those ingredients together you can stir in the flour, oats and chocolate bits  with a silicone spatula so you have more control over the chocolate distribution and how hard the cookie dough is getting mixed. I need to work with them a little more before writing a review, but so far I’m really pleased.
I used to shape the cookies with tablespoons, but the scoop makes it so infinitely much easier. But if you do bake a lot of cookies at home then I really recommend treating yourself to a cookie scoop like this one! As far as ingredients go this oatmeal cookies recipe is pretty standard, like most of my everyday recipes.
The one thing I’d love for you to try is using chopped dark chocolate instead of dark chocolate chips. I know it’s not always easy to think so far ahead, but try to make your ingredients somewhat room temperature before starting to mix the dough. I hate waiting for my cookie dough to chill, so I just stick it in the freezer for 10-15 minutes, while I do the washing up and preheat the oven.
I know, this looks like a huuuge list of things to think of when baking these cookies, but I promise they are really simple. I just wanted to give you a heads-up about a few things so you don’t have to figure them out by yourself and can make a successful batch of Everyday Easy Oatmeal Chocolate Chip Cookies from the get-go!
Get all the best kitchen tips, cooking hacks and recipes posted on Savory Nothings in your inbox. Sometimes in life you just want a big, warm plate of chocolate-chip cookies, and sometimes you want oatmeal chocolate-chip. I started with  this recipe from Panthera and applied my usual cookie tweaks (more salt, more chocolate, chill the dough) with good results.


Combine the flour, baking soda and salt in a separate bowl, then add to the mixer and briefly mix, scraping down the bowl a couple of times.
Using a small ice-cream scoop or a very heaping tablespoon, drop balls on a silpat or ungreased baking sheet.
BTW, chilling the dough before dropping it onto the baking sheet is a simple-but-brilliant idea.
Herbivoracious is your source for the best veggie recipes, including many vegan and gluten-free recipes and easy vegetarian recipes for even the busiest families. Want to get involved next year?  Sign up for the Great Food Blogger Cookie Swap mailing list. Oatmeal Chocolate Chip Pecan Cookies   Save Print Prep time 15 mins Cook time 12 mins Total time 27 mins   You'll love these oatmeal cookies! This Oatmeal Chocolate Chip Cake recipe is one of those rare desserts that will please almost everyone, especially the children. For more delicious desserts, get my cookbook: DESSERT – 50 Scrumptious Recipes  Get Your Copy NOW! This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License. There’s less sugar and butter in them, so they’re on the healthy side without losing out on those best oatmeal cookie flavors everyone loves!
When I was younger and still living at home, my parents would sometimes buy this big box of chocolate oatmeal cookies at IKEA. But I love introducing her to working with me in the kitchen already and giving her little chores like bringing me a spoon or sampling the finished cookie. I once even made meringue for 50 people without any kind of mixer at all, just with a wire whisk.
The cookies come off so easily and I don’t have to clean my cookie sheets or buy parchment paper all the time.
A few little differences to the usual recipes are the 100% whole wheat flour and the addition of chopped walnuts for an extra portion of good fats.
Then I’ll cream the butter and sugar together really well (until the butter is warmed up, soft and completely mixed with the sugar). If you like your cookies really thick and more cakey, I recommend chilling them for longer as they will not spread as much when the dough is cooler. There's less sugar and butter in them, so they're on the healthy side without losing out on those best oatmeal cookie flavors everyone loves!


I do most of my cooking with a fussy toddler at my feet - so I know all of my recipes are 100% easy and foolproof! This means that if you were to buy something through one of these links, I would earn a small commission. I used regular rolled oats, not quick-cooking ones, which presumably resulted in a chewier cookie. The chilling makes a big difference with any cookie where you want them to stand up instead of spreading thin. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page.
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