Hi, welcome to solsarin site, in this post we want to talk about“betty crocker oatmeal chocolate chip cookies”,
stay with us.
The chocolate chips cookie is one of the most ubiquitous cookies around, but it is a relative newcomer to the cookie scene. Cookies, or biscuits, have been cooked for hundreds of years. The chocolate chip cookie, however, is said to have been created by Ruth Graves Wakefield, in 1930. She had been making chocolate cookies when she ran out of baker’s chocolate, and decided instead, to add chunks of semi-sweet chocolate. Nestle later bought the recipe from Wakefield, in exchange for a lifetime supply of chocolate chips. Today, every bag of Nestle chocolate chips has this famous recipe on the back. The original chocolate chip recipe has evolved and today there are a million different variations. One popular variation is oatmeal chocolate chip cookies.
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
Cookies stay fresh covered at room temperature for up to 1 week.
We know, the oat selection in the grocery store can be quite overwhelming. There’s just so many options to choose from. For oatmeal chocolate chip cookies, you should use either quick-cooking oats (like in this recipe) or old-fashioned oats.
Old-fashioned oats will give you chewier cookies than quick-cooking oats, if that’s what you prefer.
You can freeze oatmeal chocolate chip cookies both baked and unbaked.
To freeze baked cookies, store them in layers with a piece of parchment paper in between each layer in airtight containers or zip-top bags (make sure to squeeze out the excess air). Freeze for up to three months.
To freeze cookie dough, place the dough balls on a baking sheet and place them in the freezer until solid. After the dough is hardened, transfer it to a zip-top bag (with the excess air squeezed out) and freeze for up to three months. When you’re ready to bake, thaw the cookie dough in the fridge overnight and bake at 325 degrees F. You may need to add a few extra minutes to the baking time — especially if the dough is still hard.
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