anyone have one?

Question

does anyone have a nice chocolate chip cookie recipe that doesn't contain oats?

Answer 1

Here is the best one you'll have... its fantastic and easy...
INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. It makes about 70 cookies depending on the size you make it... Oh, you can bake them for your birthday on Sunday... :-)

Answer 2

Got an idea for you that will help you with any oat recipe. I am alergic to oats. I replace oats in every single recipe I use that has oats in it with wheat flakes. NOT THE COLD CEREAL STUFF. To explain, Oat meal is really Oat Flakes if you get them from a health food store. Go to one and right next to their oat flakes are also wheat flakes that look just like them. They also have rye flakes and barley flakes there too. You can substitute any of them cup for cup in any recipe that calls for oats. The wheat flakes will not even change the taste of the recipe but actually I like it better when it is cookies. The barley and rye flakes do have a different flavor so I use them when I replace the oats in bread recipes or for the top of a meatloaf, etc where a different stronger flavor makes a nice change. That way you don't have to change the recipe you currently have at all.

Answer 3

here it is...

Chocolate Chip Cookie Heaven

Ingredients;

1 cup vegan butter OR 1/2 cup vegan butter + 1/2 cup olive oil
3/4 cup sugar
3/4 cup brown sugar
equivalent 2 eggs substitute OR 3 teaspoon Ener-G + 5 tablespoon water
2 teaspoon vanilla extract
2 1/4 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
vegan chocolate chips
love

Directions:

1. Preheat oven to 350 degrees F. grease cookie sheet.

2. In a large bowl, cream together the vegan butter [and oil, if being used], sugar, and brown sugar. Add the egg replacer and vanilla and beat well.

3. In a medium bowl, combine the flour, baking soda, and salt; gradually stir into the creamed mixture.

4. Add as many vegan chocolate chips as you'd like!

5. Drop by rounded spoonfuls onto greased cookie sheet.

6. Bake for 8 to 10 minutes, until light brown. They should be very soft and gooey!

Serves: 24 cookies
Preparation time: 12 minutes

Answer 4

I think the Nestle's Toll House Cookies on the back of The chocolate chip cookie bag is really the tried and true best of all. No Oats.

Answer 5

This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.


1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Answer 6

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 cups semisweet chocolate chips
* 6 tablespoons butter, softened
* 1 cup white sugar
* 1 1/2 teaspoons vanilla extract
* 2 eggs
* 1/2 cup confectioners' sugar

DIRECTIONS

1. Combine flour, baking powder and salt. Set aside.
2. Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
3. Wrap in plastic and freeze until firm (about 20 minutes).
4. Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Answer 7

CHOCOLATE CHIP COOKIES

2 cups Crisco
2 cups white sugar
2 cups brown sugar
2 tsp vanilla
4 cups flour
2 tsp baking soda
4 eggs
1 bag chocklate chips

Preheat oven to 350°F.
Cream Crisco and sugars. Add vanilla. Beat, mix flour and soda. Add to creamed sugar and vannila alternating with the beaten eggs. Rollinto balls. Press with a fork. Bake at 350°F 8 minutes on the second rack in oven.

Answer 8

Yeah. But I'll have to email it to you later.

Answer 9

srry I don't bake