Oatmeal Chocolate Chip Cookie Recipe (Toll House Style)
This oatmeal chocolate chip cookie recipe combines classic Toll House style with the satisfying texture of oats. You mix the ingredients and drop the dough onto the tray with a spoon; The cookies that come out of the oven in a short time remain slightly crunchy on the outside and soft on the inside. In the how-to section, I kept the steps clear and added little tips to control the spread of the dough.
Ingredients
1. Dry ingredients
2. Flavorings
3. Wet ingredients
4. Additions
Step-by-Step Method
Prepare the oven
Preheat the oven to 180°C. Line the tray with baking paper or lightly oil it; so the cookies can be separated easily.
Combine dry mixture
Mix flour, baking soda and salt in a bowl. Just whisk it briefly to avoid any lumps.
Beat oil and sugar
Mix shortening, brown sugar and granulated sugar in another bowl until smooth. Focus on making it homogeneous without beating it for too long.
Add eggs and flavors
Add the eggs one by one and mix. Then add water, vanilla extract and vanilla flavor and mix for a short time.
Assemble the dough
Add the dry mixture to the wet mixture little by little. Stop when the flour disappears completely; Over mixing may make the cookies tough.
Add oats and chocolate
Mix the oatmeal and chocolate chips into the dough with a spatula. If the dough is too soft, resting it for 5–10 minutes will reduce the spread.
Share on a tray
Take pieces of the dough with a spoon and place them on the tray, spaced apart. Remember to leave space between the cookies as they will spread while baking.
Bake and cool
Cook for 10 minutes; It comes off when the edges take color. Leave it on the tray for 2-3 minutes and then transfer it to the wire rack so that the form settles.