Introduction
Chewy, buttery, and packed with chocolate chips, these oatmeal chocolate chip cookies are the perfect mix of texture and flavor. They combine hearty oats with rich chocolate for a satisfying treat.
Detailed Ingredients with Measures
225g unsalted butter, softened
200g light brown sugar
100g granulated sugar
2 large eggs
1 teaspoon vanilla extract
250g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
150g rolled oats
200g chocolate chips
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions
1. Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
5. Stir in the rolled oats and chocolate chips until evenly distributed.
6. Scoop dough onto the prepared baking sheets, spacing them about 5cm apart.
7. Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat the mixture with an electric mixer until it becomes light and fluffy.
Step 3: Add the Eggs
Add the eggs to the butter-sugar mixture one at a time. Mix well after each addition to ensure they are completely incorporated. Stir in the vanilla extract.
Step 4: Prepare the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This helps to evenly distribute the leavening agent and salt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Stir in Oats and Chocolate Chips
Fold in the rolled oats and chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounds of dough onto the prepared baking sheets. Be sure to leave about 5 cm of space between each cookie to allow for spreading during baking.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies are done when the edges are golden brown, but the centers should remain soft.
Step 9: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Notes
Storage
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Variations
Feel free to customize the cookies by adding nuts or using different types of chocolate chips, such as dark chocolate or white chocolate.
Consistency
If you prefer a chewier cookie, slightly underbake them. For a crispier texture, bake a bit longer until the centers are set.
Storage Instructions
Cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, place the cookies in the freezer, where they can last for up to three months. Make sure to thaw them at room temperature before serving.
Serving Suggestions
Serve these delicious oatmeal chocolate chip cookies warm with a glass of milk for a classic treat. They also pair wonderfully with coffee or tea. For an indulgent dessert, try serving them with a scoop of vanilla ice cream or drizzle with melted chocolate or caramel sauce.
Nutritional Information
Each cookie contains approximately:
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 90mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
(Nutritional values are approximate and may vary based on specific ingredient brands used.)
Ingredient Substitutions
- Unsalted Butter: Can be replaced with coconut oil or margarine for a dairy-free option.
- Light Brown Sugar: Substitute with dark brown sugar for a richer flavor or use coconut sugar for a healthier option.
- Eggs: Use flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water) or a commercial egg replacer for a vegan version.
- All-Purpose Flour: Can be substituted with whole wheat flour for added fiber or a gluten-free all-purpose blend for gluten intolerance.
- Rolled Oats: Quick oats can be used in place of rolled oats, though the texture may be slightly different.
- Chocolate Chips: Use dark chocolate chips, white chocolate, or even dried fruits like raisins or cranberries for variety.
Cook techniques
Creaming Butter and Sugars
Cream the softened butter with the brown and granulated sugars until the mixture is light and fluffy. This process incorporates air, helping the cookies to rise during baking.
Incorporating Eggs
Add the eggs one at a time, ensuring that each is fully mixed in before adding the next. This helps to maintain the creamy texture and ensures proper emulsification.
Mixing Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures that the leavening agent is evenly distributed, which contributes to uniform cookie texture.
Combining Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent the cookies from becoming tough.
Adding Oats and Chocolate Chips
Fold in the rolled oats and chocolate chips gently, ensuring even distribution without overworking the dough.
Scooping the Dough
Use a cookie scoop to portion out the dough onto the baking sheets, spacing them about 5cm apart to allow for spreading during baking.
Baking
Bake until the edges turn golden brown while the centers remain slightly soft. This will contribute to a chewy texture once cooled.
Cooling the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without becoming too hard.
FAQ
Can I use rolled oats instead of quick oats?
Yes, rolled oats are perfect for this recipe as they provide a chewier texture.
What should I do if my dough is too sticky?
If the dough feels too sticky, chill it in the refrigerator for 30 minutes to make it easier to handle.
Can I use different types of chocolate?
Absolutely! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips based on your preference.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
What can I do if I prefer crispy cookies?
For crispier cookies, bake them a minute or two longer until they are golden brown all over.
Conclusion
These oatmeal chocolate chip cookies are sure to become a favorite treat in your household. Their chewy texture and rich flavor make them an irresistible dessert, perfect for any occasion. Whether enjoyed fresh out of the oven or stored for later, these cookies bring joy and satisfaction with every bite.
Nutty Oatmeal Chocolate Chip Cookies
Add chopped nuts such as walnuts or pecans to the dough for an extra crunch and flavor.
Oatmeal Raisin Chocolate Chip Cookies
Mix in some raisins along with the chocolate chips for a delightful twist on the classic recipe.
Peanut Butter Oatmeal Chocolate Chip Cookies
Incorporate creamy or crunchy peanut butter into the dough for a delicious nutty flavor.
Chocolate Chip Oatmeal Cookie Sandwiches
Make a frosting or add ice cream between two cookies for a delectable sandwich treat.
Maple Oatmeal Chocolate Chip Cookies
Replace some of the sugars with maple syrup for a unique flavor profile that enhances the oatmeal.
Dark Chocolate Oatmeal Cookies
Use dark chocolate chips instead of milk chocolate for a richer, more decadent taste.
Coconut Oatmeal Chocolate Chip Cookies
Stir in shredded coconut for a tropical flair that pairs perfectly with the chocolate and oats.
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