Oatmeal Chocolate Chip Cookies - Quick-Cook Vs Old Fashioned Oats

Oatmeal chocolate chip cookies are every bit as delicious as a traditional chocolate chip cookie. I like to stray every now and then from chocolate chip cookies and whip up a batch of oatmeal cookies. There is something to be said about sneaking whole grains into your child's diet without hearing any complaints. Choosing which whole grain to put in the cookie dough should take some consideration, but not to be worried about if you only have one particular kind of oat in your pantry.

There are three kinds of oats to consider when making oatmeal chocolate chip cookies. They are:

Steel -Cut: These oats are in their most whole form and make a very chewy cookie. When eaten as a breakfast cereal they can take up to thirty minutes to cook. The more a grain is kept in its whole form, the healthier it is for you.
Old Fashioned: Also known as rolled oats, these oats have been rolled and pressure cooked which allows for a faster cook time. This oat is still very close to whole and will produce a chewy cookie.
Quick-Cook : Quick cook oats are processed and cooked therefore losing some nutrients and flavor, and the fastest oat of the three to cook on the stove top. The flavor should really only be a concern when eating alone as a breakfast cereal. In oatmeal chocolate chip cookies quick oats will still produce a flavorful enough cookie since there are so many other ingredients that enhance the cookie. Quick oats will produce a cookie with a consistent texture.

Ideally, you should use whatever oats a cookie recipe calls for. Often the recipe will not state specifically and you are left to guess. In the past I have successfully used a rolled oat and a quick cook oat in my recipe depending on what I have on hand. Rolled oats, aside from making chewier cookies, make thicker cookies with lots of texture. I prefer to add raisins to a rolled oat cookie. A quick-cook oat produces a smoother textured slightly moister cookie. These oats are perfect for making oatmeal chocolate chip cookies. Both cookies will taste similar aside from whatever baking pieces are added to the dough.

Instant oats are completely left out as an option for cookies. These oats have been so processed and depleted of flavor and nutrients that there would almost be no point. I have never attempted to use an instant oat in my cookies. Since they usually turn into a soupy mess in my cereal bowl, I have never chanced it by putting them in my cookies. Not to mention how uneconomical it would be. Just how many of those little envelopes would it take for a batch of cookies?

Try this really yummy oatmeal cookie recipe.

Amanda Julander is the creator and owner of http://www.Choc-Chip-Cookie-Recipe.com; a web site dedicated to popular tried and true chocolate chip cookie recipes and the secret baking tips that make them turn out every time.

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The Best Oatmeal, Chocolate Chip, Pecan Cookies

There is nothing quite like a chocolate chip cookie to make a blue day brighter. Children beg for them, and love to help make them. If you don't keep careful watch, they disappear faster than you can bake them! Even grandpa will snitch a few when you turn your back!

The very best chocolate chip cookie I have ever tasted is in an oatmeal cookie base, with pecans for an extra crunch.

Oatmeal, Chocolate Chip, Pecan Cookies

3 cup sifted flour
2 tsp. soda
2 tsp. salt
2 cup shortening
1 1/2 cup brown sugar
1 1/2 white sugar
4 eggs
2 tsp. hot water
1 1/2 cup chopped pecans
2 lg. pkg. chocolate chips
2 tsp. vanilla
4 cups regular oatmeal (not quick cooking kind)

Sift flour once before measuring, and then sift with soda and salt. Cream shortening and add sugar gradually creaming until light and fluffy. Add eggs, one at a time, beating after each. Add hot water then sift dry ingredients. Add vanilla, then nuts and chocolate chips. Mix in oatmeal gradually. Drop by 1/2 tsp. on cookies sheet and bake at 375 degrees F until cookies begin to brown around the edge. Remove the cookies from the oven and let them set for a few minutes before removing with spatula to cool.

You can also substitute peanut butter chips, white chocolate chips, or mint chips for the chocolate chips. If you are in the mood for something totally different, dice 2 cups of orange slice candies and use those instead of the chocolate chips.

If you can keep little (and not so little) fingers out of them, they last well when stored in an air-tight container. Spend a morning with your favorite little one(s) and make some memories.

Linda Pogue is the webmaster of Mom's Red Kitchen where she regularly posts information about kitchen products, reviews cookbooks, and shares family recipes. For more great dessert recipes, visit Gramma's Favorite Dessert Recipes.

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How to Make Yummy Oatmeal Raisin Cinnamon Cookies the Kids Will Love

One of the easiest things to learn in the kitchen is baking cookies.  Most of us learned to bake cookies as kids.  I vividly remember my mother allowing me to "help" her...God bless her for her patience...bake cookies.  I was so excited when I was allowed to take on the project on my own.  I remember coming home from a junior high home economics class with my chocolate chip cookie recipe in hand.  I couldn't wait to tell her how excited I was to make these for my family.  She looked at my recipe and asked if I was planning to do that now.  Of course I was.  She looked around her perfectly clean kitchen, I realized later that she had just cleaned the kitchen and mopped the floor, and told me I should get right to it.  Then she told me I needed to remember I would have to clean up my mess.  (Treat her kindly for me, God.  She deserves it!)  So have patience with your youngsters and get them in the kitchen and let them help you make these cookies.  Someday you will be gone, but they will always have the memories of these times spent with you...even when they are grandparents themselves!

For more of Linda's "Sweet Treats" visit her blog at http://ladybugssweettreats.blogspot.com or go to http://diabeticenjoyingfood.blogspot.com for her diabetic recipes and information

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Recipes for Cookies with Chocolate: Chocolate Chip Biscotti and Chocolate Dipped Oatmeal Cookies

This cookies give you a touch, not an over abundance of chocolate.  These cookies are for those who like a touch of chocolate but aren't die-hard chocoholics.  The Biscotti is perfect with a cup of hot chocolate or a cup of coffee or hot tea.  The Chocolate Dipped Oatmeal Cookies are great for an after school snack with a glass of milk.

MILK CHOCOLATE-ALMOND BISCOTTI
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips
Preheat oven to 350 degrees. Line 2 baking sheets with foil; grease foil.
In a medium bowl, mix together the flour, baking powder, salt, and almonds; set aside.
In a large mixing bowl, beat eggs and sugar on medium speed of electric mixer until blended. Add the vanilla and almond extracts. Gradually beat in the flour mixture then stir in the chocolate chips.
Shape the dough into two 12-inch logs on one of the prepared baking sheets. Bake at 350 degrees for 20 minutes. Remove from oven and cool slightly. Using a serrated knife, cut logs into 1-inch slices. Place slices on baking sheet and return to the oven for 10 minutes. Turn slices and bake another 10 minutes or until golden brown. Remove to wire racks to cool.

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How to Cook the Best Oatmeal Cookies

The oatmeal is a product obtained from oat groats. Most commonly a porridge is made out of it. The best way how to cook oat meal is under the form of cookies. The great advantage of the oatmeal cookies is that they don't need baking. So here are some simple steps on how to make no bake cookies using oatmeal.

The oatmeal is usually turned into porridge. And the porridge gets used in the cookie. The great property of the oatmeal is that it absorbs water very very well. Also it's texture resembles very well the one of baked food.

Cookie Bake

The first step how to cook oatmeal is to mash it very very well. After it's been mashed pour it in water. The water should be cold and placed in a bowl. Let all the oat sink in there. Leave it like these for about half an hour. This will make it increase its volume. After the process is complete let the water pour out for another half an hour. This way only the absorbed water will be kept.

Next step is to prepare the cream. You can choose any kind of cream in how to make no bake cookies. I think that the cream which works best is the chocolate cream. The bet way to make the cream is by mixing the milk, cocoa and butter with a good mixer. Put the cream to the fridge for a half an hour.

The final step is to place the oatmeal as the basis of your cookie. Then pour the cream over. And then again another layer of oatmeal.

This is the best way how to cook oatmeal. In fact the best way to use the oatmeal is for cookies. So this is actually the bets way how to make no bake cookies.

How to Cook the Best Oatmeal Cookies

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Here's How to Bake Gluten Free Oatmeal Cookies

Men, women and children from all of the country are making the switch to gluten-free eating. Some of them are diagnosed with celiac disease; some have issues with ADD etc. In the beginning it may seem like many of your favorite foods like breads, cakes and cookies are now on the forbidden food list. We've come a long way since the early days of gluten free living. There are now thousands of products and many thousand gluten-free recipes out there for you to enjoy. This gluten free oatmeal cookie recipe is one of my personal favorites.

Gluten Free Oatmeal Cookies

Cookie Bake

1/2 cup butter 1/2 cup light-brown sugar 1/4 cup regular sugar 1/2 tsp vanilla 3/4 cups gluten-free flour 1/2 tsp baking soda dash of salt 1/2 tsp cinnamon 1 large egg 1/2 tsp xanthan gum 1 1/2 cups gluten free oats 1/2 cup raisins (optional)

Preheat the oven to 350 Fahrenheit. Soften the butter on the counter so it will be easier to work with. Cream the butter and both the brown and regular sugar with a hand mixer or use your kitchen mixer. The egg and vanilla should be incorporated next. Take your time and keep blending until you have a smooth, creamy mixture.

In a separate bowl combine the flour, baking soda, gum, cinnamon and salt. Give those dry ingredients a good stir, then work it into the egg mixture. Add the oats and then the raisins (if you are using them) to the batter and stir until they are well mixed in.

Scoop one tablespoon of batter onto a greased baking sheet per cookie. Keep working until you have your cookie sheet filled up. I like to work with two large spoons to do this, but a melon scooper or small ice cream scooper work as well.

The cookies will need to bake for about 12 minutes. A golden brown color will let you know that it's time to take the oatmeal cookies out of the oven. Let the cookies cool for a good five minutes on the sheet, then move them to a wire rack. Store the finished cookies in a zip-lock bag.

This recipe makes about 2 dozen cookies.

Of course you don't have to bake all your cookies and other gluten-free treats from scratch. You can get all kinds of baking mixes and even finished gluten free products at local grocery stores and online at websites that specialize in gluten-free products. They are the perfect alternative. There are even some premade cookies that you can purchase that taste pretty decent.

In short, you do not have to give up on your favorite treats when you have to switch to eating gluten free.

Here's How to Bake Gluten Free Oatmeal Cookies

Last but not least, I would like to invite you to take a look at another tasty and good-for-you recipe. This one is for quinoa muffins which you can make gluten free by baking them with gluten-free flour. For more quinoa recipes visit http://healthy.hillbillyhousewife.com/category/quinoa/quinoa-recipes

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Quick and Easy Cookie Recipes - Drop Sugar Cookies and White Chip Apricot Oatmeal Cookies

If you love homemade cookies but you just don't have a lot of time to indulge in baking, here are some cookie recipes for you. Maybe you are a young mother who works or just doesn't have a lot of free time, yet you would love to bake with your children as your mother and/or grandmother did with you. These recipes are perfect for you. Drop Sugar Cookies allow you to make delicious sugar cookies without rolling, cutting and decorating. And the White Chip Apricot Oatmeal Cookies take oatmeal cookies to a new level! So get out the ingredients, grab the kiddos and have some baking fun.

DROP SUGAR COOKIES

Cookie Bake

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar + additional sugar for topping
2/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest

Preheat oven to 400 degrees.

In a medium bowl, sift together the flour, baking powder and salt. Mix well. In a large bowl, using a wire whisk, whisk eggs until blended. Add sugar, oil, vanilla, and lemon zest; mix well. Stir the dry ingredients into the egg mixture until well blended. Chill, covered, for at least 30 minutes. Drop cookie dough by rounded teaspoonfuls about two inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press tops of cookies lightly with the glass, misting with water and dipping into sugar for each cookie. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for two minutes then remove to wire racks to finish cooling. Store in an airtight container.

WHITE CHIP APRICOT OATMEAL COOKIES

3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking soda
2 1/2 cups rolled oats
10-oz pkg Hershey's Premier White Chips
3/4 cup dried apricots

Heat oven to 375 degrees.

Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg and beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls of dough into balls and place on ungreased cookie sheet. Bake 7 to 9 minutes or just until lightly browned. Do not overbake! Cool slightly; remove from cookie sheet to a wire rack to cool completely.

Yield: 3 1/2 dozen cookies.

Enjoy!

Quick and Easy Cookie Recipes - Drop Sugar Cookies and White Chip Apricot Oatmeal Cookies

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For more "Sweet Treats" visit http://ladybugssweettreats.blogspot.com

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How to Make No Bake Chocolate Oatmeal Cookies

No Bake Oatmeal Chocolate Cookies are a great easy cookie recipe that's perfect anytime of year, especially during the summer when it's too hot to turn on the oven.  They stir together in minutes using a handful of common pantry ingredients.

This recipe for no bake cookies was part of my childhood and may have been part of yours too. It's an old-fashioned recipe that has been around for decades, goes by many different names, and has lots of variations.

Cookie Bake

Some recipes endure and these no bake oatmeal chocolate cookies are a perfect example. It's amazing how just reading a recipe can transport you back to the past.

Many versions of this recipe call for 2 cups of sugar, which I find to be too sweet. This version uses 1 1/2 cups instead. 

Although this recipe for no bake cookies is quick and easy, a few helpful hints are in order. First, be sure to follow the directions exactly, boiling the mixture for 1 1/2 minutes. If you don't boil the sugar mixture long enough the cookies may not get firm and if you boil it too long they are apt to be grainy and dry.  And I've had success making these with both quick cooking and old-fashioned oats, so you are safe using whichever is in your cupboard.   

No Bake Chocolate Oatmeal Cookies Recipe

Ingredients

6 tablespoons unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups rolled oats, uncooked

Directions

Clear an area on your counter and line it with waxed paper for dropping the cookie mixture on. Alternatively you can line a cookie sheet with waxed paper or a silicone mat.

In a medium heavy bottomed saucepan over medium heat, combine the cocoa, sugar, butter, and milk. Bring the mixture to a boil and continue to cook for 1 1/2 minutes while stirring constantly. Make sure the mixture is boiling vigorously (with bubbles all over the surface) before beginning to count the time.

Remove pan from the heat and stir in the peanut butter and vanilla until creamy and well blended.  Add the oats and stir until thoroughly combined.

Drop by teaspoonfuls onto the waxed paper or lined cookie sheet.  I like to use a small cookie scoop when making drop cookies - it speeds up the process and gives the cookies a uniform appearance.

Let cool until firm, about 1 hour. You can speed this up by transferring the cookies to the refrigerator.

Makes about 3 dozen No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies Variations:

Use crunchy peanut butter instead of smooth for added crunch. Stir in 1/2 cup shredded coconut with the oats. Stir in 1/2 cup chopped nuts with the oats. Stir in 1/2 cup dried cranberries or raisins with the oats. To make larger flatter cookies, drop by tablespoons and then flatten slightly with the back of the spoon or your damp fingers. For cookie bars, press the mixture into a well greased 8-inch square pan. When firm, cut into desired size and shape bars.

How to Make No Bake Chocolate Oatmeal Cookies

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

and her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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Oatmeal Carrot Raisin Cookie Recipe

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.

In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.

Cookie Bake

I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.

Ingredients you will need:

1 1/4 Cup of grated carrots

1 Cup of whole wheat flour

1/2 Cup of Raisins

1/2 Cup of I can't believe it is not butter

1/2 Cup of packed brown sugar

1/2 Cup of quick oats

2 Eggs medium size

1/2 Teaspoon of cinnamon and a good vanilla bean paste

1/4 Teaspoon of nutmeg

1/4 Cup of warm water

1 Teaspoon of baking powder

1 Tablespoon of confectioners sugar

Non Stick Spray

First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.

In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.

In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.

Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Oatmeal Carrot Raisin Cookie Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

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Healthy Oatmeal Chocolate and Flax Seed Cookies

Ok, so tell me who doesn't enjoy a few hot out of the oven oatmeal chocolate chip cookies - there's nothing like it...well, that's if you like oatmeal and chocolate chips. I enjoy this home made treat so much that I decided to create a recipe that contains mostly healthy ingredients and after a few tests this is the best I've come up with so far. A great alternative with more wholesome ingredients and very delicious. Give it a try I'm sure you'll find it equally as good as mom's original home made oatmeal chocolate chip cookies.

Healthy Oatmeal Chocolate and Flax seed Cookies

Preheat oven to 350F

Ingredients

1 ½ cup white flour

2 ½ cups quick oats

½ cup grounded flax seeds

1 ½ cups dark chocolate chip

¾ cup brown sugar

1 tbsp vanilla extract

1 tsp salt

1 tbsp baking powder

1 tsp baking soda

1 large egg plus 1 cup egg whites

¾ cup olive oil

1 cup chopped walnuts (optional)

¾ cup dried cranberries (optional)

Mix together and set aside:

Flour, salt and baking soda and powder and set aside

Mix together egg, whites, oil, sugar and vanilla extract

Add flour mixture to liquid mixture then add the oats, flax seeds, and chocolate chips to form a soft dough. At this point you can add the optional ingredients of cranberries and or walnuts.

Spoon mixture unto ungreased cookie sheets and bake for 12 min for soft chewy cookies or 16 min for firmer cookies.

Cookies can be frozen in a proper container or freezer bags for up to 2 months.

I am the music, the song, and the dance. My life is the whatever expression I choose to give it. I decide how fulfilled or not I'm going to be; my faith or lack thereof, the positive or negative attitude I decide on embracing or rejecting. I am given "today" to live, so I'm going to give it my all and live the best I can for today.

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White Chocolate Apricot Oatmeal Cookie Recipe

The white chocolate apricot oatmeal cookie recipe is just plain great! Fruits always mix well with the rich flavor of oats, and dried apricots have to be near the top of this combination list. Add some white chocolate-and you'll be in heaven!

Ingredients

1 1/2 sticks (3/4 cup) salted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

2 1/2 cups rolled oats

1 2/3 cup coarsely chopped white chocolate

1/2 cup chopped dried apricots

Hardware

Large bowl

Cookie sheets

Mixer

Step 1: Preheat oven to 375 degrees F.

Step 2: In a large bowl, with an electric mixer set on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add egg; beat well.

Step 4: Add flour and baking soda; beat until well blended.

Step 5: Stir in oats, white chocolate pieces, and dried apricots.

Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 8-10 minutes, or until lightly browned; do not overbake. Let cookies set for 1 minute before transferring to a cooling surface.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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recipe oatmeal

My film is very short of information on production of oats.

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Oatmeal for breakfast?

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As for adults, with the calendar, we are often in a hurry in the early morning hours. Sometimes this means a cup of coffee on the way to work. You could also say a morning donut or other baked goods Baked goods drive-through. Why not a quick nutritious breakfast?

Although the meal, at least whole grains, raw kind of wheat flour is good for you, the rest of the ingredients in your cakes and pastries in the morning are questionable. bar food breakfastand even the most dry cereals (for those who have the time), ingredients that you do not want in your body. A good rule is: if you do not speak, you should not eat.

The following recipe is healthy ingredients, less sugar than most, oatmeal and healthy heart. old-fashioned oats of a low glycemic index food, which enters the bloodstream slower than instant oats. Cinnamon is known to control blood sugar. local honey is useful for allergies. The eggMilk supply the proteins needed. Nothing in the list of ingredients is ineffable, or not identifiable and most of us have these ingredients in our kitchens. It can also reduce the amount of aluminum that is received with the purchase of baking powder without aluminum.

Oatmeal or breakfast bars

2 cups shaped oatmeal
1 3 / 4 cups flour (preferably whole)
02:01 cup brown sugar
1 teaspoon of tea. Yeast
4.1 V. tea. Yeast
V. 2.1 teaspoon salt
1 1 / 2 tea spoonCinnamon
1 egg
02:01 cup honey
02:01 cup oil
02:01 cup milk

Mix all dry ingredients together. In another bowl, eggs, honey, oil and milk. Mix all ingredients together. For cookies, rather than by spoonfuls on greased baking sheet and bake for 10 minutes at 375 degrees F. Spread batter in greased rods 9 "x 13" baking dish. Bake at 375 degrees F oven center for 20 minutes or until done.

Makes 24 large or 24 large cookiesBars.

Although most cookies would not be appropriate for lunch, these healthy cookies is an excellent substitute for fresh donuts or would. Are guide to make and keep for several days in an airtight container. Two to four hours of the morning, cookies are a hit for children and adults, and provide a solid basis for a busy day.

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