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Oatmeal Chocolate Chip Cookies

Have I ever told you guys that I travel with an emergency chocolate bar in my bag at all times? It’s for “emergency” purposes only. I also always have a bag of Oatmeal Chocolate Chip Cookies stocked in the freezer 24/7 in case of an “at-home-emergency.”

Oatmeal Chocolate Chip Cookies from (@whatsgabycookin)

The Dalkin fam has been making this Oatmeal Chocolate Chip Cookie recipe on repeat for years. Between my parents, me and my sister, it’s a sure bet that there are dozens of Oatmeal Chocolate Chip Cookies happening on a weekly basis. #sorrynotsorry

These Oatmeal Chocolate Chip Cookies pass all my cookie standards too – soft and chewy on the inside, just slightly crispy on the outside, and dusted with maldon sea salt on top! Can’t go wrong with that perfect combo.

A few tips and tricks when it comes to Oatmeal Chocolate Chip Cookies:

  • What kind of butter to use in these cookies: Unsalted! I always use unsalted in my baked goods so I can add salt later to my preference!
  • What makes cookies chewy: the brown sugar! If you would rather use white sugar, you can, but they won’t be as chewy. You’ll get a more crispy cookie. You could also do 1/2 and 1/2 if you want to split the difference.
  • How do you store these cookies: I prefer to bake them all, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.
  • Can you freeze the dough: yes absolutely. Follow steps 1+2 to make the dough and then portion into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking at the same time and temp listed below.
  • Need more cookies – I’VE GOT YOU COVERED!

Oatmeal Chocolate Chip Cookies from (@whatsgabycookin)

Oatmeal Chocolate Chip Cookies


The MOST perfect Oatmeal Chocolate Chip Cookies! Gooey and soft on the center, just slightly crispy on the edges!

Prep Time 1 hr 10 mins

Cook Time 10 mins

Total Time 1 hr 20 mins

Course Dessert

Cuisine American

Servings 12 people (3 cookies each)

  • 8 oz unsalted butter softened
  • 1 1/2 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1 3/4 cups old-fashioned oats
  • 12 oz chocolate chips
  • maldon sea salt flakes for dusting
  • Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

  • In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.

  • Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.

  • Cool the cookies completely before packing up and storing in an air-tight container.

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