February 26th, 2020

Chewy Oatmeal Chocolate Chip Cookies

SERVINGS: 30-40 cookies
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/50 min

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Oatmeal Chocolate Chip Cookies

• 1 1/2 c. all purpose flour
  
• 1 tsp. baking soda
  
• 1 tsp. ground cinnamon
  
• 1/2 tsp. salt
  
• 1 c. unsalted butter, room temperature
  
• 1 c. light brown sugar
• 1/4 c. granulated sugar
• 2 large eggs, room temperature
  
• 2 tsp. vanilla
  
• 2 tbsp. maple syrup
  
• 1 tbsp. molasses
  
• 3 c. rolled oats
  
• 2 c. semi-sweet chocolate
  

1. First, in a medium bowl, whisk flour, cinnamon, baking soda, and salt. 
2. In another bowl, use either a stand mixer or hand mixer, beat the butter and sugars on medium speed until the mixture is pale and has incorporated air. This should take about 4 minutes.
3. Add eggs one at a time until they are fully incorporated on high speed then add the vanilla. Also add the molasses and maple syrup at this point.
4. Turn the mixture to low speed and add the flour mixture until combined.  Add the oats and chocolate chips and mix until combined evenly.
5. Chill the dough in the fridge for about 45 min-1 hr.  Preheat oven to 350 F degrees and line a baking sheet with parchment paper or silicone mat. Using a scoop (small or medium), form the dough into balls and place 2 inches apart on the baking sheet.
6. Bake for 10 min (if you used a medium scoop, bake for 12 min) or until the edges are lightly browned and the center is still soft and unset.
7. Cool for 5 min on a baking sheet, then transfer to a rack to cool.

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"Me Cuisine" Tips

• You can literally do anything with this cookie recipe, such as adding dried fruit or adding whatever mix-ins you want.  
• Be sure to use the "creaming method" whenever you make cookies.  All this means is you mix the butter, eggs, and sugar first (and any other liquids), then add the dry ingredients.
• I love chewy cookies, but keep them in the oven longer for a crunchier texture.