Best Oatmeal Chocolate Chip Cookies

2 cups butter
2 cups brown sugar
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
4 cups flour
5 1/2 cups oatmeal
4 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Lemon Ricotta Cookies

2 1/2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Butter -- softened
2 Cups Sugar
2 Large Eggs
15 Ounces Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested
Glaze:
1 1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested

In a medium bowl combine flour, baking powder and salt. Set aside. In a large bowl combine the butter and the sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and zest. Beat to combine. Stir in the dry ingredients.

Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking pan for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Chocolate Chip Toffee Cookies

1 Cup Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
2 1/4 Cups All-purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Cups Quick Cooking Oats
1 Cup Grated Coconut -- I put shredded in food processor to cut up
1 Cup Chocolate Chips
1/2 Cup Toffee Bits

Preheat oven to 375° In a large electric mixer bowl, cream butter sand sugars together until creamy. Add eggs and vanilla and mix until fluffy. In another bowl, sift together the flour, baking soda, baking powder and salt. Add to creamed mixture alternately with the dry oatmeal.

Stir in coconut, chocolate chips and toffee. Drop by teaspoonsful onto cookie sheet and bake for 10 minutes. Makes 5 dozen


NOTES : I always double the recipe. After you bake the first pan, if they spread out to much, add some more flour. They are really good

Oatmeal Gingersnaps

1 cup shortening
2 cups sugar
2 Large egg
1/2 cup molasses
3 cups all-purpose flour
1 1/2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
Additional sugar

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.

Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 5 dozen.

Cranberry Biscotti

2 ½ C flour
1 tsp baking powder
½ tsp salt
½ C sugar
1 ½ C butter at room temperature
2 large eggs
½ tsp. almond extract (I use vanilla)
1 ½ C dried cranberries
1 egg white



Preheat oven to 350 degrees. Line a large baking sheet with parchment. Combine flour, baking powder and salt in a bowl and whisk to blend. Using an electric mixer, beat sugar, eggs, butter and extract together. Mix in flour then dried cranberries.



Divide dough in half. Using floured hands, shape each piece into a log directly on the baking sheet. Whisk egg white and brush top and sides of each log. Bake 30-35 minutes until golden. Cool completely. Slice logs with serrated knife and bake 10 minutes on baking sheet without parchment. Turn biscotti over and bake an additional 5 minutes.



I have thought of additions to this recipe, like pecans, macadamia nuts, white choc chips, orange zest, but have never tried them because I like it so much just the way it is….but it would probably be yummy.

Peanut Butter Cookies

2 cups granulated sugar -- + more for rolling
1 cup softened butter
2 large eggs
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla

Preheat oven to 375°. Combine butter and sugar together and mix thoroughly. Beat in eggs, vanilla and peanut butter until smooth and creamy. Combine flour, salt and soda and add to peanut butter mixture. Roll in 1-inch balls and then roll in sugar.Place on cookie sheet and flatten with fork. Bake for 12 minutes.

Oatmeal-Chocolate Chip Cookies

3 cups brown sugar
2 cups margarine
2 teaspoons vanilla extract
2 large eggs
4 cups quick cooking oats
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 cups chopped walnuts -- optional

Heat oven to 350°. In a large bowl, mix brown sugar, margarine, vanilla and eggs with an electric mixer. Combine flour, oatmeal, baking soda and salt, stir into the margarine mixture. Add chocolate chips and nuts.

Onto cookie sheets, drop dough by rounded tablespoonfulls about 2 inches apart. Bake for 9 to 11 minutes, or until golden brown. Cool slightly; remove from cookie sheets to cooling racks.

No-Bake Chocolate-Caramel Bars

2 cups semi-sweet chocolate chips
1/4 cup shortening
5 cups Rice Crispies
10 ounces Milk Duds (5-6 candy bar size packages)
1 tablespoon water

Melt chips and shortening in microwave (stir every 30 seconds until melted). Pour over Rice Crispies and stir to coat. Melt Milk Duds and water in microwave (stir every 30 seconds until melted). Mix in with Rice Crispy mixture. Spread in greased 9 x 13 pan. Refrigerate to harden. Cut into serving pieces.

Beth's Chocolate Chip Cookies

1 cup butter-flavored crisco
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 cups flour
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon soda
2 cups Guittard Chocolate Chips
1 cup white chocolate chips
1/2 cup Angel Flake coconut



Cream until light and fluffy the crisco, sugars and eggs. Combine the dry ingredients. Add 1 cup at a time to fluffy mixture. Add the coconut after the first cup of flour. When all the flour is incorporated (don't over-beat), add the chocolate chips

Bake at 350° for 10 minutes. Let cool on pan for 10 minutes more before transferring to wire rack.

Crack Cookies

2 cups shortening
5 cups all-purpose flour
4 teaspoons cream of tartar
4 teaspoons soda
2 cups brown sugar
1 cup granulated sugar
3 large eggs
4 teaspoons vanilla extract

Cream sugars and shortening together. Then add eggs and vanilla. Combine dry ingredients together and mix into shortening mixture. Drop by teaspoons onto cookie sheet and bake at 350° for 12 minutes


NOTES : These are called "crack" cookies because they look cracked. You can divide the mixture and make different types of cookies by adding chocolate chips to some, coconut to another bunch or simply roll dough in cinnamon sugar and they're snickerdoodles. Really a great cookie recipe.

One Oh One Cookies

This is a great cookie recipe - I double it and make lots. Freezes well and I like the combination of butterscotch and chocolate chips. Definitely a keeper recipe.

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter -- softened
1 cup vegetable oil
1 large egg
1 teaspoon cream of tartar
1 tablespoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup flaked coconut
1 cup crispy rice cereal
1 cup rolled oats
1 tablespoon vanilla extract
1 1/2 cups chopped walnuts -- optional
1 package chocolate or butterscotch chips

Preheat oven to 350°. In a large bowl, cream butter, sugars, egg and vanilla. Combine dry ingredients and combine with butter mixture.

Bake for 12 to 15 minutes.

Sharon's Favorite Chocolate Chip Cookies

1 1/2 cups butter flavored shortening
1 1/3 cups butter -- softened
2 cups granulated sugar
2 cups packed light brown sugar
4 large eggs
2 tablespoons vanilla extract
7 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
2 cups chopped pecans or walnuts
4 cups semisweet chocolate chips

Preheat oven to 375°. In a large bowl, cream together the shortening, butter, and sugars until smooth. Beat in eggs, one at a time, then stir in the vanilla. Combine the dry ingredients and stir into creamed mixture. Stir in nuts and chocolate chips. Scoop out rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking pans.

Telephone Bars

1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons cocoa
1 1/2 cups all-purpose flour
1 cup chocolate chips

Pour the boiling water over the chopped dates and soda in a small bowl. Mix and cool. Cream the sugar and shortening. Add the eggs, vanilla, salt and cocoa. Then add the flour alternately with the date mixture and beat well. Spread in a greased 9" X 13" pan and sprinkle chocolate chips on top. Bake at 350° for 30 - 35 minutes. Cut into bars when thoroughly cooled

NOTES : The friend that gave me this recipe said that every time she served it, her guests telephoned the next day for the recipe!

Hunker Dunkers

1 cup shortening
1 cup butter or margarine
2 cups brown sugar
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups oatmeal
2 cups rice crispies
4 cups all-purpose flour
2 teaspoons vanilla
chocolate chip -- optional
walnuts -- optional

Cream together the margarine and shortening and sugars. Add vanilla and beat in eggs. Sift dry ingredient and mix thoroughly with the butter/shortening mixture. Stir in oatmeal and rice crispies. Bake at 350° for 10-12 minutes.


NOTES : I prefer to use all shortening. If you make it with 1/2 butter and 1/2 shortening, increase the flour by 1/2 cup. They tend to spread out too much and I have found over the years that the shortening alone makes for a better cookie.

This is my families favorite cookie. It makes a huge batch and they freeze well. Try different types of chips. They are great with butterscotch.

Chewy Oatmeal Cookies

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup canola oil
2 cups brown sugar -- packed
2 cups granulated sugar
4 large eggs
4 cups quick cooking oats
2 cups chocolate chips (optional) -- or flavor of your choice

Preheat oven to 350°. Sift dry ingredients together and set aside. In a mixing bowl, cream butter, oil, sugars until smooth and creamy. Beat in eggs one at a time. Gradually add flour mixture until well blended. Mix in oats and chips. Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 10 - 12 minutes or until edges are golden. Cool on baking sheets 5 minutes before transferring to a wire rack to cool completely. Makes 6 dozen


NOTES : This is a great cookie - goes together fast and makes a lot. It's a forgiving recipe and you can add just about anything to it.

Chocolate Mint Candy Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 large eggs
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking soda
1/2 teaspoon salt
3 packages Ande Mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from hear and stir in the chocolate chips until melted. Set aside to cool 10 minutes

Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least an hour.

Preheat oven to 350°. Roll cookie dough into walnut sized balls and place 2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes , be carful not to overbake. When cookies come out of oven, press one mint wafer into each cookie and let set for 1 minute. When the mint is softened, swirl with the back of a spoon to make a pattern with the green filling of the mint wafer.

Note: These are a great Christmas cookie. It would be pretty if you crushed up a candy cane and put a pinch on top of the mint.

Fruit Cake Cookies

1 cup margarine
2 cups granulated sugar
2 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup milk
1 3/4 cups fruit cake mix
1 teaspoon vanilla
1 cup walnuts -- optional
1 cup raisins -- optional

Mix butter or margarine with the sugar and add the eggs. Sift the dry ingredients together and ad add alternately with milk. Stir in fruit cake mix and nuts and raisins if using. Drop by teaspoon onto cookie sheet and bake at 375° for 10 to 12 minutes.


NOTES : These freeze really well. I don't like fruitcake normally, but these are really good. I don't use the raisins, but I'm sure they would be good. Makes about 5 dozen cookies.

Caroline's Chocolate Chip Cookies

2 cups shortening
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla
1 teaspoon water
4 large eggs
4 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
1 cup walnuts
2 cups chocolate chips

Sift dry ingredients together and set aside. Cream shortening and sugars and add vanilla, water and eggs, mixing well. Stir in dry ingredients. Add chocolate chips and nuts. Drop by spoonfuls onto baking sheet and bake at 350° for 10 minutes. Makes 6 dozen

Chocolate Chip Pudding Cookies

1 cup butter -- softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 3.4 ounce package instant vanilla pudding mix
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups chocolate chips

In a large bowl combine butter, sugars, vanilla and pudding mix. Beat until smooth and creamy. beat in eggs. Combine flour and baking soda and add gradually to pudding mixture. Stir in chocolate chips. Drop on cookie sheets about 2 inches apart. Bake at 375° for 9 - 12 minutes. Cool on wire racks.


NOTES : These are really good. I didn't have vanilla pudding the first time i made them and used chocolate..they were really good.

Quick Oatmeal Cookies

1 package yellow cake mix -- 18 ounces
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
2 teaspoons cinnamon
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup unsalted butter -- melted
1 cup raisins or craisins
1 cup walnut pieces

Preheat oven to 375°. Combine cake mix, oats, flour and cinnamon in a large bowl. Beat brown sugar, eggs and vanilla in medium bowl until well blended. Add egg mixture and melted butter to dry ingredients; stir until combined. Fold in raisins and walnuts. Drop by tablespoonfuls of dough 2 inches apart onto cookie sheets. Press down slightly with dampened fingers. Bake 12 minutes or until bottoms are golden brown. Makes approximately 4 dozen.