Thursday, May 28, 2009

"NomiAnnz Favorite Cookie Recipes" ;)

"Double Chocolate Oatmeal Cookies"

I love a delicious original Oatmeal cookie, but when you add chocolate to an American favorite, you just can’t go wrong. And as long as you are going to be adding chocolate once, you might as well add it twice and make it a Double Chocolate Oatmeal Cookie! If you try this, I know that you will love it! ;)

1 Cup of Butter
1-1/2 Cups of Sugar
1 Egg
1 tsp. vanilla extract
1/4 Cup of milk
1/2 tsp. salt
1/2 tsp. baking soda
1/3 Cup of Hershey's Unsweetened Cocoa
1-3/4 Cup of flour
3 Cups quick oats
1-1/4 Semi-Sweet Chocolate Chips

1.) Preheat oven to 350F (+25* for higher altitudes). Lightly grease cookie sheets

2.) Combine sugar & butter in a large bowl. Beat with a mixer at medium speed until fluffy. Then beat in egg & vanilla.

3.) Sift together flour, cocoa, baking soda & salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. *Add up to 1/4 C. water if needed. Form tablespoon-size balls and place 2" apart on prepared cookie sheets. Flatten slightly. Bake 10-12 minutes.

Makes 4 dozen.

Tips From Test Kitchen: This batter can be refrigerated for an hour to firm it up before baking. An additional Cup of chocolate chips & 1/2 Cup of chopped walnuts are also good in this soft & chewy cookie.

Tips from Nomi: I would also add 1 Cup of peanut butter chips, instead of the additional cup of chocolate chips. :)

**Nutritional Facts Per Cookie: 100 cal., 5g fat, 2g protein, 13g carbohydrates, 1g fiber, 65mg sodium.
Posted by at
Labels:

1 comment:

  1. NomiAnnzHereMay 28, 2009 at 11:41 AM

    "Oatmeal Toffee Cookies"

    1 Cup butter
    2 eggs
    2 Cups packed light brown sugar
    2 tsps. vanilla extract
    1 3/4 Cups all-purpose flour
    1 tsp. baking soda
    1 tsp. ground cinnamon
    1/2 tsp. salt
    3 Cups quick oats
    1-1/3 Cups(8oz. bag)Heath Bits 'O' Brickle Toffee Bits
    1 Cup Mounds Sweetened Coconut Flakes

    1.) Heat oven to 375*F. Lightly grease cookie sheet.

    2.) Beat butter, eggs, brown sugar, and vamilla in large bowl until well blended. Add flour, cinnamon, baking soda & salt, beat until blended together well. Stir in oats, toffee bits, (& the coconut, if desired) with spoon.

    3.) Drop dough by rounded teaspoons about 2" apart onto prepared cookie sheet. Bake 8-10 min., or until edges are lightly golden brown. *Cool for 1-2 min. before removing, then place on wired rack, cooling completely.

    4.) Makes about 4 doz. cookies.

    **Nutrictional Facts Per Cookie: (to be added later)

    ReplyDelete

Subscribe to: Post Comments (Atom)