Ingredients:
| caster sugar | 1 cup | |
| soft brown sugar | 1 cup | |
| butter, softened | 1 cup | |
| eggs, at room temperature | 2 | |
| pure vanilla extract | 1 tsp | |
| Quaker (QUICK COOK) Oatmeal | 2 1/12 cups | |
| plain flour | 2 cups | |
| baking soda | 1 tsp | |
| baking powder | 1/2 tsp | |
| salt (omit if using salted butter) | 1/2 tsp | |
| miniature semi sweet chocolate chips | 100 gms | |
| walnuts, chopped finely | 80 gms |
The hardest thing about these cookies has got to be that you have to wait for them to cool down completely:).
Best Oatmeal Chocolate Chip Cookies
(MAKES 2 LARGE JARS OF COOKIES). Although the recipe calls for 1 cup of each type of sugar, I tend to reduce them to 3/4 cup.
® This is a RAS signature Recipe©
More info and stepwise Pictures are available on the Intro page ⇓.
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Best Oatmeal Chocolate Chip Cookies
Description
Oatmeal chocolate chip cookies are a classic treat that combines the comforting flavors of oatmeal and chocolate chips. They are typically soft and chewy, with a slightly crispy edge, and packed with nutty oats and melty chocolate chips.
Ingredients
Instructions
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Preheat the oven to 175ºc / 350ºF.
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Cream together the butter and both sugars till quite creamy. About 5 minutes. You can use an electric mixer with beater attachment Or simply mix by hand.
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In the meantime; sift the flour, baking soda, baking powder, and salt(if adding) into another bowl. Set aside.
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Add the oatmeal to a processor and pulse a few times. Do not grind to a powder as this will make the cookies dense. We just want a coarsely ground texture.
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Chop the nuts as well. Set aside.
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By now the butter-sugar mixture is creamy. To this, add the (room temperature) eggs, one at a time. Allow incorporating before adding the second egg.
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Also, mix in the vanilla extract and turn off the beater.
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Fold in the sifted flour mixture, a little at a time till evenly incorporated. (No more traces of visible dry flour).
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Next stir in the oatmeal till well incorporated. The dough will become quite thick.
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Add in the chopped nuts and mini chocolate chips and fold in as well.
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Line your baking tray with baking paper/wax paper and drop a small / teaspoon full of the thick cookie dough on to the sheet. Use your fingers to gently shape them but do not press or roll them. Drop all the cookies, evenly spaced on to the lines trays this way.
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Bake in the preheated oven ( not too close to the bottom heat source ), for 8-10 minutes. Do not over bake. The cookies should not go brown on the bottom. Since oven temperatures vary, please keep an eye on them at this stage. Bake in batches if needed. Please note that they may still seem soft when done. They will become firm upon cooling.
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Remove from the oven and allow to cool off completely till they are firm. For crunchier cookies, you can turn the oven off and allow the cookies to cool off in the oven.
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Store in airtight cookie jars. They last 3 weeks or more.
Note
- The butter must be brought to room temperature to soften. Do not heat in the microwave. Simply remove butter from the fridge 30 minutes before baking.
- Eggs must be at room temperature too.
- Sifting the dry ingredients is highly recommended.
- Make sure you do not grind the oatmeal to a powder. This will make the cookies dense.
- Although an electric beater is useful in this recipe, you can just as well mix everything by hand using a large spatula or whisk.
- These cookies are best kept small in size. This way they are perfectly crunchy.
- Walnuts may be replaced with Almond or Pecans.
- The cookies are soft to touch immediately after baking time.. they will get crisp/ crunchy as they are left to cool.
- Key Ingredients: Oatmeal, Flour, Sugar, Butter, Egg, Vanilla, Salt.
I want exact process top to end process
The recipe is quite detailed and there is a video as well. Do check it out.