Chewy Ohs Recipes

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SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES



Soft and Chewy Oatmeal Chocolate Chip Cookies image

These Oatmeal Chocolate Chip Cookies are packed with oats, chocolate chips, and incredibly soft and chewy. These cookies are easy to make and delicious!

Provided by Danielle

Categories     Dessert

Time 57m

Number Of Ingredients 11

1 cup (125 grams) all-purpose flour (spooned & leveled)
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 and ½ cups (150 grams) old-fashioned rolled oats
½ cup (115 grams) unsalted butter (softened)
½ cup (100 grams) light brown sugar (packed)
¼ cup (50 grams) granulated sugar
1 large egg (room temperature)
1 teaspoon pure vanilla extract
1 cup (190 grams) semisweet chocolate chips

Steps:

  • In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, light brown sugar, and granulated sugar together for 1-2 minutes or until well combined.
  • Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Cover tightly and refrigerate for at least 30 minutes.
  • Meanwhile, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Using a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down each ball of cookie dough to slightly flatten them.
  • Bake at 350°F (177°C) for 10-13 minutes or until the tops of the cookies are set.
  • Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

OATMEAL COOKIE RECIPE



Oatmeal Cookie Recipe image

Provided by Shiran

Time 27m

Number Of Ingredients 12

3/4 cup (100 g/3.5 oz.) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (, optional)
1/4 teaspoon salt
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
1/2 cup (100 g/3.5 oz.) light brown sugar (dark is fine, too)
1/4 cup (50 g/1.7 oz.) granulated sugar
1 large egg (, at room temperature)
1 teaspoon pure vanilla extract
1 and 1/4 cups ((120 g/4.3 oz.) old-fashioned/rolled oats)
1-2 cups add-ins ((see note for options))

Steps:

  • In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in the egg until combined, then beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal and all other add-ins, and keep mixing on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
  • Preheat oven to 350°F/180°C. Line pan with parchment paper and set aside.
  • Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each, and spacing 2 inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.

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