Easy chewy chocolate chip cookies

Mix easy chewy chocolate chip cookies butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill. 4 and line two baking sheets with parchment. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together.

Space out evenly on the baking sheets, leaving enough space between each to allow for spreading. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. 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.

I make them all the time! But it’s time to add another legendary recipe to our chocolate chip cookie repertoire. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction. I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. If it ain’t broke, don’t fix it. Combine the wet and dry ingredients. Add the oats and chocolate chips.

The dough will be thick and sticky. Baker’s Tip: Use a cookie scoop. Oatmeal cookie dough is super chunky and soft, and this one can get a little sticky. Slow bend, chewy goodness, and ultra soft. Using more brown sugar than white helps guarantee a more flavorful base. Super chewy thanks to old-fashioned oats. Thick old-fashioned whole rolled oats, not quick oats, guarantee a chewier cookie.

I like to use both regular size and mini chocolate chips. This guarantees more chocolate in every single bite. And for my fellow raisin lovers: try subbing in half raisins with the chocolate chips. Taste just like how grandma used to make them. I strongly encourage you to add it. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl.

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. 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. Line baking sheets with parchment paper or silicone baking mats. 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. Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. If you don’t have any, simply leave it out. Do not replace with anything else.

Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty! Varying sizes ensure more chocolate in each bite. 4 cups regular size chocolate chips. My team and I love hearing from you!