OATMEAL CHOCOLATE CHIP COOKIES BETTY CROCKER RECIPES

Name: Slice and Bake Oatmeal Chocolate Chip Cookies
Prep time: 35 min
Total time: 1 h 35 min
Yield: 20
Ingredients: 1 cup gluten-free old-fashioned oats; 1/2 cup gluten-free oat flour; 1/2 cup brown rice flour; 2 tablespoons tapioca flour; 1 teaspoon gluten-free baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 cup butter, softened; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1 egg; 1 teaspoon pure vanilla; 1 cup miniature semisweet chocolate chips; 1/2 cup chopped walnuts

SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES RECIPE ...

Slice and Bake Oatmeal Chocolate Chip Cookies Recipe ... image

Delight your guests with these oats and chocolate chip cookies – perfect for dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Yield 20

Number Of Ingredients 14

Ingredients

1 cup gluten-free old-fashioned oats
1/2 cup gluten-free oat flour
1/2 cup brown rice flour
2 tablespoons tapioca flour
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon pure vanilla
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 190 , CarbohydrateContent 22 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 12 g, TransFatContent 0 g

CHOCOLATE CHIP-OATMEAL SHORTBREAD COOKIES RECIPE ...

Chocolate Chip-Oatmeal Shortbread Cookies Recipe ... image

Traditional shortbread cookies are famous for their light texture and buttery flavor. We love those classic cookies so much we put a twist on the recipe and came up with the best shortbread chocolate chip cookies ever! These melt-in-your-mouth chocolate chip shortbread cookies are light and buttery, with the added texture of chocolate chips and oats. We love how easy this recipe is, no rolling or shaping required. Bake a large batch of these delicious cookies and drizzle the top with melted chocolate for your next holiday gathering or keep it simple and just freeze half for later.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 1 hours 5 minutes

Yield 54

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1 cup powdered sugar
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
2 teaspoons vanilla
1 cup quick-cooking oats
1 bag (12 oz) miniature semisweet chocolate chips

Steps:

Heat oven to 325°F. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, vanilla and oats. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
Bake 11 to 13 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 90 , CarbohydrateContent 10 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 35 mg, SugarContent 6 g, TransFatContent 0 g

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