Oatmeal Chocolate Chip Drop Cookies Recipe
This oatmeal chocolate chip cookies recipe gives you a classic drop-cookie texture: lightly crisp edges with a softer center. The ingredients are straightforward, and the method is simple—mix the dough, scoop, and bake. Below you’ll find the malzemeleri/ingredients and a clear nasıl yapılır/how to make section.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (180°C). Line a baking sheet with parchment or lightly grease it, leaving space for the cookies to spread.
Mix the dry ingredients
In a large bowl, stir together rolled oats, whole wheat flour, all-purpose flour, baking soda, and salt until evenly combined.
Cream butter, margarine, and sugar
In another bowl, beat butter, margarine, and brown sugar until the mixture looks creamy. Add the eggs one at a time, mixing after each.
Add vanilla
Pour in the vanilla extract and mix just until it disappears into the batter.
Combine wet and dry
Add the dry mixture to the wet mixture in a few additions. Mix only until you no longer see dry flour; overmixing can make cookies tough.
Fold in chocolate chips
Stir in the chocolate chips so they’re spread through the dough. If the dough feels very soft, chill it for 10 minutes for easier scooping.
Scoop the cookies
Drop heaping tablespoonfuls of dough onto the baking sheet with space between each. Press very lightly if you want a more even shape.
Bake and cool
Bake for 12 minutes, until the edges are lightly set. Let the cookies rest on the pan for 5 minutes, then move to a rack to cool.