Chocolate Chip Oatmeal Cookies

In my house, the back-to-school season means a lot of things. It means checking off every item of the endless lists of mandatory supplies. It means going shopping for new jeans, hoping they’ll last at least the first semester. It means cleaning up the house, because we all know that if it doesn’t get cleaned during the summer, there’s no way anyone will have time during the school year. chocolate chip oatmeal cookies.4
But, along with all the boring stuff, it means baking. Cookies for back-to-school cookouts, brownies for the first club meetings, and cupcakes for everything else. Plus, everyone needs something nice to pack in their lunch sacks, right? Other than just the regular overly-sweet and super artificial prepackaged snacks. 

chocolate chip oatmeal cookies.3Cookies, of course, are the standard item. They’re the easiest to package, easiest to make, easiest to store. And if you don’t have a classic oatmeal chocolate chip recipe in your repertoire, you need to add this one to it right now. chocolate chip oatmeal cookies.1

Made with molasses, brown sugar, and cinnamon, these are just over-the-top amazing. Plus, it’s a super adaptable recipe. You can replace the oatmeal with coconut shreds, replace the chocolate chips with m&ms, or add chopped pistachios for a nuttier flavor. 

chocolate chip oatmeal cookies.2 

Chocolate Chip Oatmeal Cookies
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Ingredients
  1. ½ cup (115 g) butter, softened
  2. ½ cup (100 g) brown sugar
  3. ¼ cup (50 g) granulated sugar
  4. 1 egg, room temperature
  5. 2 tsp. vanilla
  6. 1 tbsp. (20 g) dark molasses or dark corn syrup
  7. 1 and 2/3 cups (140g) steel-cut rolled oats
  8. 1 cup (125 g) flour
  9. 1 tsp. ground cinnamon
  10. ½ tsp. baking soda
  11. ¼ tsp. salt
  12. 1 cup chocolate chips
  13. plus about ¼ chocolate chips to top
Instructions
  1. In the bowl of a standing mixer, beat butter and sugars until light and fluffy. Add egg, then vanilla and molasses.
  2. In a smaller bowl, combine the oats, flour, cinnamon, baking soda, and salt. Add this mixture to the butter. Fold in chocolate chips. Chill in the fridge for 30 minutes or freeze for later.
  3. Preheat oven to 325F. Drop cookies onto your baking sheet by the heaping tablespoon. Press chocolate chips onto each cookie. Bake for about 10 minutes or until the edges have browned; the centers should not appear brown.
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