Soy Flour Oatmeal Chocolate Chip Cookies Recipes

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

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.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.