Best Soft Chocolate Oatmeal Cookies Recipes

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 9 to 11 minutes.

SOFT CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375°F
• In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt - mix with a whisk.
• In a large mixing bowl, beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in the egg.
• Add the flour mixture to the butter mixture, mix well.
• Add the milk and blend completely.
• Stir in the chocolate chips, oats and raisins.
• Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
• Bake for 10-12 minutes or until edges are crisp.
• Let cool for 3-5 minutes before transferring to a wire rack to cool completely.

SOFT CHOCOLATE-ALMOND OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
• In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
• In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
• Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
• Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
• Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.

SOFT CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350°; position rack in the center of oven.
• In a bowl, whisk the flour, cinnamon, baking soda, and salt together until ingredients are evenly distributed; set aside.
• Soften the butter in a large bowl, using an electric mixer on medium speed, about 1 minute.
• Add both sugars, and corn syrup; continue beating on medium speed about 2 more minutes until soft, light, and pale brown.
• Beat in the egg, then the egg white, milk, and vanilla until smooth.
• Turn off beaters; add the prepared flour mixture (in stages, if necessary) and beat on low speed just until incorporated.
• Stir in the oats and chocolate chips with a wooden spoon until the chips are evenly distributed.
• Drop by rounded tablespoons onto a large ungreased baking sheet, preferably nonstick, spacing cookies 2 inches apart.
• Bake 6 minutes, rotate the baking sheet from front to back, continue baking for about 7 minutes, or until the cookies are lightly browned, somewhat soft, but definitely set.
• Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
• Cool the baking sheet for 5 minutes before baking another batch or use a second baking sheet that hasn't been in the oven.
• Storage: 5 days at room temperature; not recommended for freezing.
• *Note: reduce the chocolate chips to 1 ½ cups and add 1 ½ cups of any of the following or a combination of the following-butterscotch chips, chopped pecans, chopped walnuts, dried cranberries, M&Ms, milk chocolate chips, peanut butter chips, raisins, Reese's Pieces, roasted unsalted peanuts, sweetened shredded coconut, or white chocolate chips.