![]() Add oats and chocolate chips and stir until combined-dough will be very thick!.Mix by hand until just blended-over mixing will cause your cookie to flatten while baking. Remove the bowl from mixer and add flour, baking soda and salt.In a stand mixer (affiliate link) combine sugars and butter.chocolate chips - use your favorite: dark chocolate, semi-sweet, or milk chocolate chips.quick oats - you can use old fashioned but they won't be quite as soft.all purpose flour - use a spoon to fill the measuring cup and then a butter knife to level the top, don't scoop into the flour or you risk compacting the flour and ending up with a dry cookie.brown & white sugar - I use light brown sugar but you can use dark if you like.unsalted butter - I always bake with unsalted butter to control the salt in the recipe.Nothing crazy here, just some pantry basics. did I mention they are loaded tons of chocolate chips?.they are super thick, making them nice and soft and chewy.there is no chill time so you can be biting into a warm cookie in under 30 minutes.you can whip up the dough in just 10 minutes.As long as they are soft and chewy, I'm a fan! Why I love this recipe Add 2-3 minutes of baking time.īaked cookies can be stored in a covered container at room temperature for up to 1 week. Baked cookies can be stored in the freezer in an airtight container for up to 2 months.I'm a big fan of oatmeal cookies of any kind- oatmeal raisin cookies, banana oatmeal cookies, peanut butter banana oatmeal cookies, or today's yummy chocolate chip oatmeal cookies. Frozen pre-scooped dough balls can be baked directly from the freezer.Then scoop the dough balls and bake as directed. Let the cookie dough sit out at room temperature for about 15 minutes to soften. Remove the disc of cookie dough from the freezer and let thaw in the refrigerator overnight.Because they were pre-frozen they will not stick together. Once frozen, you can move the dough balls into a zipper bag. Wrap tightly and then place the disc into a plastic zipper bag.Īlternately, you can pre-scoop the dough balls onto a cookie sheet (dough balls can touch, don’t worry about spreading) and freeze. Pour all of the cookie dough onto a large sheet of plastic wrap and flatten into a disc. Bake just until the edges look set and the middle looks slightly underdone. It’s very easy to go from chewy and gooey to crispy. Baking Time: It’s important for this recipe to not be overbaked.We want a chewy cookie, not a tough cookie! However, there is a fine line between developing a little gluten and over-developing the gluten. For the purposes of creating a bit more chewiness, the flour can be mixed for a bit longer. Gluten Development: In other cookies recipes, I talk about mixing in the flour just until combined and no more.This will ensure that air is not added to the mixture and that it will stay chewy and not puffy and delicate like a cakey cookie. But for this recipe, it calls for melting the butter and whisking it with the sugar. Melted Butter: For most cookie recipes, the butter should be softened so it can be creamed with the sugar. ![]() Brown sugar contains molasses which adds more moisture and chewiness to these cookies than white sugar would which is why we are only using brown sugar in this recipe. Brown Sugar: To make a chewy cookie we need to add moisture.So what makes a cookie chewy instead of cakey or crispy? There are a few distinctions in this recipe that make it what it is: soft and chewy. ![]() Most chocolate chip cookie recipes include the same ingredient list but it’s the method that is most important to get the desired texture. ![]()
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