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    Chewy Oatmeal Chocolate Chip Cookies - Sally's Baking Addiction

    Uploaded by

    Zhong Li
    This recipe provides instructions for making soft and chewy oatmeal chocolate chip cookies. The cookies are made with oats, butter, brown sugar and chocolate chips for maximum softness and chewiness. Cinnamon and molasses are also added to enhance the flavor. The instructions call for mixing dry and wet ingredients separately before combining. The dough is chilled for at least 45 minutes before scooping and baking the cookies until lightly browned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chewy Oatmeal Chocolate Chip Cookies - Sally's Baking Addiction

    Uploaded by

    Zhong Li
    40 views2 pages
    This recipe provides instructions for making soft and chewy oatmeal chocolate chip cookies. The cookies are made with oats, butter, brown sugar and chocolate chips for maximum softness and chewiness. Cinnamon and molasses are also added to enhance the flavor. The instructions call for mixing dry and wet ingredients separately before combining. The dough is chilled for at least 45 minutes before scooping and baking the cookies until lightly browned.

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    Chewy Oatmeal Chocolate Chip Cookies _ Sally's Baking Addiction

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    This recipe provides instructions for making soft and chewy oatmeal chocolate chip cookies. The cookies are made with oats, butter, brown sugar and chocolate chips for maximum softness and chewiness. Cinnamon and molasses are also added to enhance the flavor. The instructions call for mixing dry and wet ingredients separately before combining. The dough is chilled for at least 45 minutes before scooping and baking the cookies until lightly browned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    40 views2 pages

    Chewy Oatmeal Chocolate Chip Cookies - Sally's Baking Addiction

    Uploaded by

    Zhong Li
    This recipe provides instructions for making soft and chewy oatmeal chocolate chip cookies. The cookies are made with oats, butter, brown sugar and chocolate chips for maximum softness and chewiness. Cinnamon and molasses are also added to enhance the flavor. The instructions call for mixing dry and wet ingredients separately before combining. The dough is chilled for at least 45 minutes before scooping and baking the cookies until lightly browned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Soft and Chewy Oatmeal Chocolate Chip Cookies

    ★ ★ ★ ★ ★ 4.9 from 348 reviews


    Prep Time: 1 hour, 10 minutes
    Cook Time: 14 minutes
    Total Time: 1 hour 24 minutes
    Yield: 22 cookies

    With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal
    cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little
    something extra. These are the best oatmeal chocolate chip cookies!

    Ingredients

    1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)


    1 teaspoon ground cinnamon (optional)
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
    1 cup (200g) packed light or dark brown sugar
    1/2 cup (100g) granulated sugar
    2 large eggs, at room temperature
    1 Tablespoon unsulphured or dark molasses*
    2 teaspoons pure vanilla extract
    3 cups (240g) old-fashioned whole rolled oats
    1 and 3/4 cups semi-sweet chocolate chips*

    Instructions

    1 Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
    2 In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed
    until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed,
    about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the
    sides and up the bottom of the bowl and beat again as needed to combine.
    3 Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in
    the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in
    the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at
    least 30 minutes before rolling and baking because the dough will be quite hard.
    4 Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
    5 Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the
    baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
    6 Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool
    completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
    7 Cookies stay fresh covered at room temperature for up to 1 week.

    Notes
    1 Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. (See step
    3.) Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen
    cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
    2 Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. If you don’t have any, simply leave it out. Do
    not replace with anything else. Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty!
    3 Chocolate Chips: I like using 1 and 1/4 cups regular size chocolate chips and 1/2 cup mini chocolate chips. Varying sizes
    ensure more chocolate in each bite. You can, of course, just use 1 and 3/4 cups regular size chocolate chips. You can even try
    1 cup chocolate chips and 3/4 cup raisins. Yum!

    Find it online: https://sallysbakingaddiction.com/oatmeal-chocolate-chip-cookies/

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