Oatmeal Choc Chip Treats (Printable Version)
Soft oatmeal cookies packed with chocolate chips, with a crispy edge and tender, chewy middle. Kid-approved and loved by all.
# Ingredients:
01 -
210g (1 and 2/3 cups) plain all-purpose flour
02 -
Salt, 3/4 teaspoon
03 -
Soda for baking, 1 teaspoon
04 -
Optional: 1 teaspoon cinnamon, ground
05 -
230g (1 cup) of unsalted butter, soft
06 -
200g (1 cup) packed brown sugar
07 -
66g (1/3 cup) of white sugar
08 -
Two large eggs at room temperature
09 -
2 teaspoons of vanilla extract, pure
10 -
15ml (1 Tablespoon) of molasses
11 -
Whole rolled oats, old-fashioned, 255g (3 cups)
12 -
1 and 3/4 cups of semi-sweet chocolate chips
# Steps:
01 -
In a medium mixing bowl, stir together oats, flour, cinnamon (if you like), salt, and baking soda. Put it off to the side.
02 -
Using a large bowl, whip up the softened butter for about 1-2 minutes. Toss in the brown and white sugars, beating until the texture turns fluffy and light (a couple of minutes should do).
03 -
Mix in the eggs, molasses, and vanilla. Scrape down the bowl when needed to keep it blended.
04 -
At a slow mixer speed, fold in the dry ingredients, then mix in the chocolate chips. Cover the bowl and let it chill for 45 to 60 minutes.
05 -
Set the oven to 350°F. Place dough scoops onto lined trays, then bake 13-15 minutes. Edges should be golden but the centers will remain soft.
# Notes:
01 -
Chilled dough can stay in the fridge for 3 to 4 days.
02 -
Before baking, let cold dough warm up on the counter for 30 minutes.
03 -
Freeze cookies for as long as three months.
04 -
Pop extra chocolate chips on top of warm cookies for a nice look.