Oatmeal Chocolate Chip Cookies Recipe (Drop Cookies)
This oatmeal chocolate chip cookie recipe is a drop cookie alternative that is slightly crunchy on the outside and soft on the inside. The ingredients are easy; You mix the dough and leave it on the tray with a spoon. In the how-to section, it is explained step by step with measurements and short tips.
Ingredients
1. dry ingredients
2. Wet materials
3. Additional
Step-by-Step Method
Preheat the oven, prepare the tray
Preheat the oven to 180°C. Cover the tray with wax paper or lightly oil it; Since it is a drop cookie, the dough will spread, so it would be better to space it out.
Combine dry mixture
Mix oatmeal, whole wheat flour, all-purpose flour, baking soda and salt in a large bowl. Just beat it a few times to avoid any lumps.
Beat the oil and sugar
Beat butter, margarine and brown sugar in another bowl at medium speed. When the mixture becomes creamy, add the eggs one by one.
Add vanilla
Add vanilla extract and mix briefly. You don't need to beat too much here, just let it combine.
Combine dry and wet ingredients
Add the dry mixture to the wet mixture, batch by batch. Mix with a spatula or mixer on low speed until the flour disappears; Too much kneading may make the cookies tough.
Step 6
Add the chocolate chips and mix them evenly into the dough. If the dough is too soft, you can let it rest in the refrigerator for 10 minutes.
Step 7
Take pieces of dough with a tablespoon and leave them spaced out on the tray. Pressing each one lightly will help it cook more evenly.
Step 8
Cook for 12 minutes; Take it out of the oven when the edges get a light color. Let it rest on the tray for 5 minutes, then put it on a wire rack so that the inside settles.