Soft & Chewy Oatmeal Chocolate Chip Cookies
Serves
5
Total Time
1hrs 45mins
Calories
1101
These are the softest and chewiest oatmeal chocolate chip cookies from Sally. I like to add extra sea salt on top. Warning: highly addictive.
- Egg2room temperature
- Unsalted butter230 groom temperature
- All purpose flour190 g
- Ground cinnamon1 teaspoon
- Baking soda1 teaspoon
- Salt1 teaspoon
- Molasses1 tablespoon
- Vanilla extract2 teaspoons
- Chocolate chipsas needed
- Sea saltas needed
- Rolled oats240 g
- Chocolate chips300 g
- Brown sugar200 g
- Granulated sugar100 g
Ingredients
- 1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside
- 2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute
- 3. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes
- 4. Add egg, molasses and vanilla extract
- 5. Beat on high speed until combined, about 1 minute
- 6. Add the dry ingredients to the wet ingredients and mix on low until combined
- 7. With the mixer running on low speed, beat in the oats and both types of chocolate chips
- 8. Cover with plastic wrap
- 9. Cover and chill the dough for at least 45 minutes in the refrigerator
- 10. Pre-heat oven - 175°C / 350°F
- 11. Line 2 clean baking sheets with parchment paper then set aside
- 12. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets
- 13. Bake until lightly browned - 13 min
- 14. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
- 15. While the cookies are still warm, I like to press a few more chocolate chips into the top
- 16. Sprinkle with sea salt
Method
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