Oatmeal Chocolate Chip Cookies
User Reviews
5
Oatmeal Chocolate Chip Cookies
Description
Oatmeal Chocolate Chip Cookies are crafted with softened butter and two kinds of sugar to create a flavorful, light, and fluffy base. The inclusion of rolled oats provides chewiness and texture that contrasts nicely with melting chocolate chips folded into the dough. Baking at a moderate temperature for a short time develops a lightly golden edge while maintaining a soft center, particularly when slightly underbaked as recommended. The addition of cornstarch in the flour mix helps achieve a tender crumb rather than a dense cookie.
The method calls for creaming the butter with sugars thoroughly, which aerates the batter. Eggs and vanilla enhance moisture and aroma, while folding in dry ingredients gently preserves the desired texture. Allowing the finished cookies to rest on the baking sheet prevents crumbling before they completely cool. For thicker cookies, chilling the dough overnight firms it up, making portioning easier and contributing to a denser cookie after baking.
These cookies suit a variety of occasions from a quick dessert to a packed school snack. They pair well with milk, coffee, or tea and can be stored for a few days in an airtight container to keep their freshness.
Chilling the dough overnight enhances cookie thickness and texture.Let dough sit at room temperature about 20-30 minutes before baking for easier handling.
Ingredients
- 1 cup butter (softened to room temperature)
- 1 1/4 cups brown sugar
- 3/4 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (or chocolate bar cut into chunks)
Instructions
- Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
- Add eggs and vanilla and mix for 1 minute longer.
- Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in chocolate chips.
- Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges start to turn a light golden color. Don't overbake. The cookies will continue to bake once you remove them from the oven. I prefer to under-bake rather than over-bake.
- Let cool on the baking sheet for at least 5 minutes.
Notes
- Chilling the dough overnight helps create thicker cookies.
- Allow the dough to come to room temperature for about 20-30 minutes to make rolling easier.
User Reviews
Overall Rating
5
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