Aarons Chocolate Chunk Oatmeal Cookies Recipes

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Oatmeal Chocolate Chunk Cookies image

Make and share this Oatmeal Chocolate Chunk Cookies recipe from Food.com.

Recipe From food.com

Provided by CookingONTheSide

Categories     Drop Cookies

Time 35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 11

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Jan 23, 2007 Directions Step 1 Preheat oven to 350°. Step 2 Beat butter and sugars at medium speed with an electric mixer until creamy. Add …

4.6/5 (29)
Total Time 25 mins
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  • Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
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  • Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  • In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and chocolate on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (I always chill this dough for only 30 minutes). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. The cookies won’t spread as much if chilled for longer than 1 hour.
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  • Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven, immediately sprinkle each with sea salt (if using), then let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
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Dec 9, 2005 Update 12/07: I just made these again and they were the best yet. I made according to the recipe except I used a DH German Chocolate mix and added about 1/2 …
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Feb 15, 2004 Create a profile + — Go. Meal Type Appetizers & Snacks
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In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough …
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Jan 27, 2023 Step 5. Break up the white baking chocolate into squares and melt in the microwave. Stir every 30 seconds until completely melted. Allow to cool for about 5 …
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AARON'S CHOCOLATE CHUNK OATMEAL COOKIES - REVIEW BY …
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Feb 1, 2010 Really good. Really easy. Really fast. My hubby just said these may be his new fave. They are really sweet, almost a bit of an overload. I used a yellow cake mix …
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From allrecipes.com
Dec 10, 2007 Super easy recipe especially if you are participating in a cookie swap! I added another 1/3 cup of oatmeal. It did take my new oven at least 12-15 min. of baking …
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Apr 13, 2007 Create a profile + — Go. Meal Type Appetizers & Snacks
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AARON'S CHOCOLATE CHUNK OATMEAL COOKIES - REVIEW BY …
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Sep 7, 2008 We LOVE this recipe! My son is allergic to eggs and nuts and this recipe is perfect. We've tried it with a variety of different puddings (even though the butterscotch is …
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