CHEWY OATMEAL CHOCOLATE CHIP COOKIES
Imagine taking that first bite and feeling the satisfying crunch of the cookie's exterior, only to discover a soft, gooey, and oh-so-chewy center. These cookies are a delicious blend of rich chocolate chips and wholesome oatmeal, delivering a burst of flavor with every mouthful.
Equipment
- Mixing Bowl
- Spatula
- Hand mixer will do
- Cookie sheet
- Parchment paper or Silicone mat
- Cookie scoop
- Food weighing scale
Ingredients
- 125 grams All-purpose flour I used organic but the regular will do.
- 1 stick Unsalted butter
- 1 piece Large egg
- 150 grams Brown sugar
- 60 grams Granulated sugar
- 150 grams oats I just regular quick oats
- 1/2 tsp. Baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. Salt
- 1 tsp Vanilla (optional)
- 125 grams Semi-sweet chocolate chips Any brand will do. I like to use Ghirardelli
Instructions
- In a medium mixing bowl using a hand mixer or the bowl cream the butter. Then combine the brown sugar, granulated sugar and egg. Beat on medium speed until well combined, but not overmixed.Add in vanilla
- In another medium bowl combine the flour, baking powder, baking soda and salt. Stir.
- Combine the dry ingredients with the creamed butter mixture gradually.
- Add the oats and mix in medium speed until well combined.
- Add the semi-sweet chocolate chips. Mix until well combined but not over mixed. Use spatula to control mixing.
- Using the cookie scoop. Scoop and drop the cookie dough into a container. Freeze for about 30 to 45 minutes.
- Preheat the oven to 400 degrees.
- After freezing. Put the cookie in a cookie sheet. Arranged with ample space between each cookie.
- Immediately bake in the oven for 13 minutes until golden brown.
- Remove from oven and let it cool in the cookie sheet for 10 minutes.
- Transfer to plate and enjoy. Store leftovers in a tight container.