![]() They’re so delicious and easy, you may become obsessed. Our Crispy Double Chocolate Cookies are rich and decadent, and each bite tastes like a crisp, chocolate-y brownie.SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE: If you portion them in advance all you have to do is reach into the bag and grab a few frozen cookie dough balls. If you want them to spread a bit more then let them thaw.įrozen cookie dough will store in a freezer-proof container for 6 months. The frozen cookie dough will not spread as much when they bake. If you bake them while still frozen increase the baking time by 1 to 2 minutes. Scoop the dough into cookie size portions, freeze on a sheet pan then stick them in a re-sealable freezer bag. These chocolate chip oatmeal cookies only have 130 calories so don’t feel guilty about grabbing one for dessert. When you finish baking the cookies store them in an airtight container for 1 week or in the freezer for 6 months. These cookies have a touch of sweet and a heartiness to them that’s pure comfort food at its best. There’s a warm familiarity and sense of comfort that I think many people experience when they smell an oatmeal cookie baking. One thing to keep in mind, especially if you’re using an electric mixer, is that over-mixing a cookie dough can develop the gluten in the flour which can make your cookies turn out tough (sometimes dry), and not soft and chewy.Ĭhocolate Chip Oatmeal Cookies are perhaps my all-time favorite cookie. Using old-fashioned rolled oats will help keep your cookie chewy, but of course there are other factors that come into play as well, i.e the dry-to-wet-ingredient ratio, the amount of time they are baked, etc.Your cookie just won’t turn out the same. Trust me, rolled oats is not an ingredient that can be easily substituted for different types of oatmeal in our chocolate chip oatmeal cookies. While there’s a large selection of oatmeal to choose from (steel-cut, whole oats, etc.), old-fashioned rolled oats work the best because they hold their shape during baking and add the “chewiness” that we all desire in a good oatmeal cookie.Bake for 8 to 10 minutes until the cookies are browned around the edges, then cool them on a cooling rack and enjoy!Ĭommon questions when making Chocolate Chip Oatmeal Cookies What kind of oatmeal do you use for cookies? Use a cookie dough scoop or a spoon to scoop heaping tablespoons of dough onto the baking sheets, spacing the cookies about two inches apart. □ And I LOVE eating the dough of these Chocolate Chip Oatmeal cookies. This is when I usually eat some of the cookie dough, not that I’m recommending it because RAW EGGS, but let me just say there are risks worth taking. Add in the rolled oats and chocolate chips. ![]() ![]() Sift the flour, baking soda, cinnamon and salt over the sugar/butter mixture and combine well. A quick note: you can mix these Chocolate Chip Oatmeal Cookies by hand or with a mixer, whichever you prefer. Combine the melted butter with both of the sugars and beat the mixture in a bowl until it’s well blended. Preheat the oven to 350☏ and prepare a couple of baking sheets by greasing them or lining them with parchment paper or silpat mats. I’ve talked it up enough, so let’s proceed! Gather your ingredients This recipe is so simple that all you need is ONE BOWL, a mixer isn’t even required. The oatmeal adds a dense-ness to the cookie that keeps it chewy, and the chocolate chips are just enough to satisfy a chocolate craving. But alas, raisins are not something I frequently stock in my pantry, and I’m a big chocolate lover anyway, so these Chocolate Chip Oatmeal cookies are somewhat of a go-to in my house. Chocolate chip oatmeal cookie How to make Chocolate Chip Oatmeal Cookies
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