Chewy Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
salted butter (softened)
225 g
brown sugar (packed)
220 g
large egg (room temperature)
1 piece
vanilla extract
5 ml
all-purpose flour
125 g
baking soda
5 g
salt
3 g
old-fashioned rolled oats
120 g
quick oats
80 g
chocolate chips (semi-sweet)
200 g
Instructions
Cream butter and sugar
Cream the softened salted butter with packed brown sugar until light and fluffy.
Add wet ingredients
Beat in the egg and vanilla extract until well combined.
Mix dry ingredients
Whisk together flour, baking soda, and salt in a separate bowl.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Add oats
Fold in both kinds of oats until evenly distributed throughout the dough.
Add chocolate chips
Gently fold in chocolate chips until evenly distributed.
Chill the dough
Cover and refrigerate the dough for 30 minutes to prevent spreading.
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Shape and bake
Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 5 cm apart. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
Cool cookies
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Cookies freeze well for up to 3 months
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