Best Chocolate Chip Oat Cookies Recipes

OAT-BRAN CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

OAT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-12 minutes or until golden brown. Cool on wire racks.

CHOCOLATE CHIP OAT COOKIES

Steps:

• cream butter and sugars, preheat oven to 180 degrees and line two baking trays with baking paper
• add egg and beat vigorously
• in another bowl add flour to oats and baking powders
• add chocolate and add to butter and egg mixture
• beat together
• roll into 2cm balls and space about 5cm apart
• place in the oven for 8-10 minutes
• take out and leave in the tray for 2 minutes then transfer to cooling rack
• now enjoy!!

OAT-RAGEOUS CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.

ANYTIME CHOCOLATE CHIP AND OAT COOKIES

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6-8 minutes. Transfer to a plate and let cool.
• Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
• Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
• Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it's okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2-3 hours. (If you can't wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
• If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16-20 minutes. Let cool on baking sheet.
• Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

COCONUT OIL MILK CHOCOLATE CHIP OAT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
• Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
• Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
• Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.

CHOCOLATE CHIP OAT COOKIES

Steps:

• In a bowl, combine brown sugar, eggs, milk, oil and vanilla; mix well. Combine flour, baking soda, salt, cinnamon and nutmeg; stir into batter. Stir in oats, chocolate chips and raisins. Let stand for 5-10 minutes. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove immediately to wire racks.

HEALTHY VEGAN PUMPKIN OAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
• Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
• Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
• Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.
• Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

OAT AND CHOCOLATE CHIP BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan.
• Mix flour, baking soda, and salt together in a small bowl.
• Cream butter, white sugar, and brown sugar together in a large bowl with an electric mixer. Add milk, eggs, and vanilla extract. Stir in flour mixture; fold in chocolate chips and oats. Spread into the prepared baking pan.
• Bake in the preheated oven until top is golden brown, about 30 minutes.

OAT-RAGEOUS CHOCOLATE CHIP COOKIES

Steps:

• 1. In a mixing bowl, cream butter, peanut butter, and sugars; beat in egg and vanilla.
• 2. Combine flour, oats, baking soda, and salt. Add to the creamed mixture and mix well. Stir in the chocolate chips.
• 3. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned.

CHOCOLATE CHIP-OAT-LE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, brown sugar, and white sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, mixing well after each addition. Mix in cinnamon, chili powder, vanilla extract, and cayenne pepper.
• Mix together flour, cocoa powder, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture, a little at a time, mixing well after each addition. Gently fold in oats and chocolate chips. Cover batter and refrigerate for at least 30 minutes.
• Roll dough into 12 golf ball-sized balls and place on a cookie sheet about 2 inches apart. Press down on each cookie to flatten to about 1/2 of its original height.
• Bake in the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE CHIP OAT COOKIES (MILLIONAIRE COOKIES)

Steps:

• Cream together, butter, both sugars, eggs and vanilla.
• In separate bowl, mix flour, powdered oats, salt, and baking powder.
• Mix creamed, and dry ingredients, adding chocolate chips, melted chocolate bar, and nuts; mix well.
• Scoop out small (golf ball size or smaller) amounts of dough on an ungreased cookie sheet, and bake at 350 degrees for 8 minutes or until browned.

CRACKLIN' OAT BRAN CHOCOLATE CHIP COOKIES

Steps:

• 1. Crush KELLOGG'S CRACKLIN' OAT BRAN cereal into coarse crumbs. Set aside.2. Combine flour, baking soda and salt. Set aside.3. In large mixing bowl, beat together margarine and sugars until light and fluffy. Add eggs and vanilla beat well.4. Add crushed KELLOGG'S CRACKLIN OAT BRAN cereal and flour mixture mix until well combined. Stir in chocolate chips. Drop by level-tablespoon onto baking sheet coated with cooking spray.5. Bake at 350°F about 12 minutes or until lightly browned.

M&M CHOCOLATE CHIP OAT COOKIES

Steps:

• Preheat oven to 375°.
• Cream together; butter and sugar.
• Beat in eggs, vanilla and salt.
• Stir in remaining ingredients.
• Drop by tablespoons onto parchment-lined baking sheet.
• Bake for 8-10 minutes or until golden.

BANANA - OAT - CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degree F. Cream shortening and sugar until light and fluffy. Beat in egg and vanilla.
• 2. Combine the flour, salt, baking soda, cinnamon and nutmeg.
• 3. Add to creamed mixture and mix well. Stir in bananas, oats and chocolate chips.
• 4. Drop tablespoon size portions onto greased cookie sheet and bake for 10 - 12 minutes.
• 5. Remove immediately to wire racks to cool.

BANANA OAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F.
• Cream butter, brown sugar and banana.
• Beat in the egg, vanilla and apple cider vinegar.
• In a separate bowl, combine oats, oat flour, flax seed meal, baking soda, cinnamon, nutmeg and salt.
• Add dry ingredients to wet ingredients until just combined. Do not overmix.
• Fold in chocolate chips.
• Drop batter by heaping tablespoonfuls 2 inches apart onto a baking sheet lined with parchment or a silicone baking mat.
• Bake for 10-12 minutes, until browned around the edges.
• Cool the cookies on the baking tray.

WONDERFUL CHOCOLATE, OAT, CHIP COOKIES

Steps:

• Combine flour, baking soda and salt in small bowl.
• Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
• Beat in eggs, milk and vanilla extract.
• Gradually beat in flour mixture.
• Stir in oats, morsels and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 375° oven for 8-10 minutes for chewy cookies or 12-13 minutes for crispier cookies.
• Let stand for 1 minutes; remove to wire racks to cool completely.
• Makes about 4 dozen cookies.

~ PEANUTTY CHOCOLATE CHIP OAT COOKIES ~

Steps:

• Preheat oven to 350 degree F. In a medium bowl, whip butter, sugars and peanut butter until fluffy.
• Beat in eggs and Kahlua or vanilla until well blended. Mix together the salt, flour and baking soda. Beat into sugar mixture. Beat in oats.
• Fold in chips. On an ungreased baking sheet by tablespoonfuls drop dough about 2 inches apart.
• Bake for 12 minutes or until turning golden around edges. Remove from sheet to cooling racks. Once cool, store in a covered storage container.