#chocolatechipbliss

Indulge in the delicious flavor and texture of chocolate chip cookies with a delightful twist of blended oats. Suboatmeal Chocolate Chip Cookies are the ideal blend of chewy and crispy.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup brown sugar. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semisweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Pulse the rolled oats a few times in a blender or food processor until they are broken up some. Melt the butter and mix it with the brown sugar and granulated sugar in a bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together. Blend the oats and mix them with the all-purpose flour, baking soda, and salt in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. The semisweet chocolate chips should be carefully mixed in. Use a spoon or cookie scoop to drop spoonfuls of cookie dough onto the baking sheet that has been prepared. Leave space between each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. Take the baking sheet out of the oven and place the cookies on it. Let them cool for a few minutes before moving them to a wire rack to finish cooling. With milk or your favorite drink, these Suboatmeal Chocolate Chip Cookies are a great treat.

Prep Time: 20 minutes

Cook Time: 10 minutes

These warm and soft cookies scream comfort and delight. They'll become your new favorite treat with the perfect combination of butter, sugar, and chocolate chips!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Turn on your oven and heat it up to 375F 190C. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Add the chocolate chips and mix them in. Drop rounded tablespoons of cookie dough onto baking sheets that have not been greased. Make sure there is enough space between each cookie. After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Serve hot or put in a container that won't let air in and enjoy later.

Prep Time: 20 minutes

Cook Time: 10 minutes

Diane's cookies are ideal for commemorating 50 years of joy and happiness. The combination of chocolate chips and nuts optional in the soft and chewy cookie dough will make you happy.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup chopped nuts optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to use them, add the chopped nuts and chocolate chips in last. Drop rounded tablespoons of dough onto baking sheets that have not been greased. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to wire racks to cool all the way. Serve the tasty "Celebrating 50 Years" cookies and enjoy them!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the ultimate vegan dessert with these decadent brownie stuffed chocolate chip cookies. They're soft, chewy, and loaded with rich chocolate flavor, making them a perfect treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 flax egg 1 tablespoon ground flaxseed meal + 3 tablespoons water. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 8 vegan brownie bites, frozen.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing ground flaxseed meal and water. Let it sit for 5 minutes to thicken. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream together vegan butter, brown sugar, and granulated sugar until smooth. Add the flax egg and vanilla extract to the wet ingredients and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in vegan chocolate chips. Scoop about 2 tablespoons of dough and flatten it into a disc. Place a frozen brownie bite in the center and wrap the dough around it, forming a ball. Repeat with remaining dough and brownie bites. Place the stuffed cookie dough balls on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 12-15 minutes, or until the edges are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these indulgent vegan brownie stuffed chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes