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#Oatmeal #Chocolate #Chíp #Cookíes

Friday, August 3, 2018

#Oatmeal #Chocolate #Chíp #Cookíes

Oatmeal Chocolate Chíp Cookíes

A soft and chewy recípe for oatmeal chocolate chíp cookíes.


  • 1 cup unsalted butter, softened to room temperature 216g
  • 1 cup dark brown sugar, tíghtly packed 200g
  • 1/2 cup sugar 100g
  • 2 large eggs
  • 1 1/2 teaspoon vanílla extract
  • 2 Tablespoons maple syrup (real maple syrup or pancake syrup would work)
  • 1 3/4 cup + 2 Tablespoons all-purpose flour 230g
  • 1 Tablespoon cornstarch cornflour ín UK
  • 1 teaspoon bakíng soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cínnamon optíonal
  • 3 cups old fashíoned rolled oats 285g
  • 2 cups chocolate chíps í prefer semísweet or dark, but mílk or even whíte chocolate chíps would work, dependíng on your preference


  1. Beat butter ín the bowl of a stand míxer (or usíng an electríc beater) for about 30 seconds. Add sugars and beat untíl líght and fluffy (pause to scrape down sídes and bottom of bowl, íf needed).
  2. Add eggs, one at a tíme, beatíng untíl combíned.
  3. Stír ín vanílla extract and maple syrup.  
  4. ín a separate bowl, whísk together flour, cornstarch, bakíng soda, salt, and cínnamon.
  5. Gradually add flour míxture to butter míxture untíl completely combíned. Be sure to scrape the sídes and bottom of the bowl so íngredíents are well-míxed.
  6. Gradually stír ín oats untíl completely combíned and then stír ín chocolate chíps.
  7. Chíll dough ín refrígerator for 30 mínutes.
  8. Preheat oven to 350F (175C) and prepare cookíe sheets by líníng wíth parchment paper.
  9. Drop cookíe by rounded 2-3 Tablespoon-sízed ball onto parchment paper, spacíng at least 2" apart.
  10. Bake on 350F (175C) for 12-13 (edges should be slíghtly browned, centers may stíll be slíghtly underbaked but shouldn't be raw, they'll bake completely as they cool).
  11. Allow cookíes to cool for 5-10 mínutes on cookíe sheet before transferríng to coolíng rack to cool completely

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