Brown sugar and butter make these cookies chewy and moist. If the perfect cookie is defined as chewy on the inside and crisp on the outside, then chewy chocolate chip oatmeal cookies are perfection itself.
[Edit]Ingredients
Servings: 36
Prep time: 15 minutes
Cook time: 12 minutes - 14 minutes
- 1 cup butter, softened at room temperature
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3 cups quick-cooking oats
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
[Edit]Steps
- Preheat the oven to 325°F (165 degrees C) and get a baking sheet out.
- Cream together the butter and sugars with a wooden spoon until they're smooth in a medium bowl.
- Beat the eggs in a small bowl with a whisk.
- Add the eggs to the butter and sugar and stir them in until they're blended.
- Stir in the vanilla until it is completely incorporated into the batter.
- Mix the flour, baking soda and salt in a small bowl with a spoon.
- Stir the dry ingredients into the creamed batter until they are blended.
- Mix in the oats, walnuts and the chocolate chips.
- Drop about a heaping tablespoon of dough onto an ungreased baking sheet. Space them about 2” apart because they will spread a bit while they are baking. Most cookie sheets can hold 12 cookies so you'll have to reuse your cookie sheet a couple of times.
- Bake the cookies for 12 minutes. If you bake two sheets of cookies at a time, you may need to slightly extend the baking time.
- Remove the cookie sheet from the oven
- Allow the cookies to cool for at least five minutes on the baking sheet.
- Use a metal spatula to transfer the cookies to a wire rack to complete the cooling process. If you remove the cookies from the baking sheet too soon, they will fall apart.
- Serve the cookies warm with a glass of cold milk.
[Edit]Tips
- These cookies freeze very well and can last for about a month in an airtight, freezer-proof container. When you remove them from your freezer, pop them in the microwave oven for about 20 seconds—they will taste like you just baked them.
- When you remove the baking sheet from the oven, the cookies won't be cooked thoroughly; their centers will be slightly doughy. The centers of the cookies will set as the cookies cool down. Once they are cooled down, they will simply be chewy in the middle.
[Edit]Warnings
- Be sure to heap the cookie dough with your spoon onto the baking sheet. If you make the dollops of dough too small, the cookies will get overdone and not have chewy centers.
[Edit]Things You’ll Need
- 2 mixing bowls
- 2 mixing spoons
- Measuring spoons
- Measuring cup
- Cookie sheets (enough for 36 2” cookies)
- Wire cooling rack
- Metal spatula
- Oven
- Serving plate
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