Oatmeal Chocolate Chip Bars
1 1/2 c Brown sugar, packed
1 c Shortening
2 tb Molasses
2 ts Vanilla
2 Whole egg
3 c Rolled oats
1 c Flour
1 ts Baking soda
1 ts Salt
3/4 c Nuts -- chopped
12 oz Semisweet chocolate chips
Preheat oven to 350 degrees. Grease 15 x 10 or 13 x 9 inch pan. In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and chocolate chips. Spread in prepared pan.
Bake at 350 degrees for 20 to 25 minutes or until light golden brown and center is set. Cool slightly; cut into bars.
Serve warm or cool. 48 bars.
Showing posts with label Chocolate Chip Oatmeal Cookie Recipes. Show all posts
Showing posts with label Chocolate Chip Oatmeal Cookie Recipes. Show all posts
Tuesday, February 18, 2014
Oatmeal, Peanut Butter, and Chocolate Chunk Cookies
Oatmeal, Peanut Butter, and Chocolate Chunk Cookies
Source: Better Homes and Gardens
3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce packate miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, baking powder, and baking soda; beat until combined, scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand, if
desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges
are lightly browned. Transfer to wire racks and cool. Store in an airtight
container or plastic bag at room temperature up to 3 days. Makes 60 to 72
cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of waxed
paper. Repeat layers, leaving enough air space to close container easily.
Freeze up to 1 month.
Source: Better Homes and Gardens
3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce packate miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, baking powder, and baking soda; beat until combined, scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand, if
desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges
are lightly browned. Transfer to wire racks and cool. Store in an airtight
container or plastic bag at room temperature up to 3 days. Makes 60 to 72
cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of waxed
paper. Repeat layers, leaving enough air space to close container easily.
Freeze up to 1 month.
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