This post is sponsored by Bob’s Red Mill. All opinions are my own. If you love chocolate chip cookies, you’re going to absolutely LOVE these oatmeal
chocolate chip cookie recipe! I don’t know about you but I’m not a fan of oatmeal raisin cookies. Raisins in my cookies? No thank you. That’s why I made these oatmeal cookies with chocolate chips instead of raisins. OH YEAH! For this oatmeal cookie recipe,
we’re using Bob’s Red Mills Old Fashioned Rolled Oats. They are 100% whole grain, non-GMO, high fiber, and kosher. These oats are freshly milled from the highest quality oats available anywhere. They contain a special type of fiber that is especially good for the reduction of cholesterol called beta-glucan. Beta-glucans also aid in the support of the immune system and can
help regulate blood sugar. I’ve been using Bob’s rolled oats for years. They are my go-to for breakfast and for cookies like these! These oatmeal chocolate chip cookies contain more protein and fiber compared to other cookies. And that’s a win in my book! These
cookies taste nutty and sweet. They are slightly crispy on the edges and soft and chewy in the middle. They’re perfect! These oatmeal
chocolate chip cookies last 4-5 days at room temperature however you can also freeze any leftovers. Here’s how to store these oatmeal cookie dough: How do you keep oatmeal cookies soft? It’s important you let the cookies cool for 5 minutes after you remove them from the oven. It’s ok if they are a little on the raw in the middle, they will continue to bake/harden as they cool. Once they are cool, place them in an airtight container and store them in the fridge to keep them soft. Why are my oatmeal chocolate chip cookies flat? If your cookies turn out flat, your butter was melted or you used too little flour. This makes cookies spread, Make sure you use room temperature butter and 1 cup of flour and 2 cups of oats. Can I substitute quick oats instead of old fashioned in cookies? In oatmeal cookies, rolled oats will give you a chewier texture while quick oats will be less chewy. I highly recommend old-fashioned rolled oats. You may also like:
Soft, chewy oatmeal chocolate chip cookies made from scratch with old fashioned rolled oats and all the best ingredients! Prep Time 10 mins Cook Time 10 mins Chilling Time 1 hr Total Time 1 hr 20 mins Course Dessert, Snack Cuisine American
Serving: 1 cookieCalories: 167 kcalCarbohydrates: 22 gProtein: 3 gFat: 8 gSaturated Fat: 5 gCholesterol: 48 mgSodium: 66 mgPotassium: 101 mgFiber: 1 gSugar: 11 gVitamin A: 173 IUVitamin C: 1 mgCalcium: 50 mgIron: 1 mg Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo JAMIE SILVA Reader InteractionsWhy are my oatmeal chocolate chip cookies dry?The most common reason cookies are dry is too much flour. Over-measuring flour is a very common reason for most any baking recipe to fail. If you scoop your measuring cup down into the flour container to measure, then odds are you're using too much.
What makes a cookie soft and chewy or crispy?Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
Why is my oat cookies hard?Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are "scooped" into the measuring cup directly from the container, it compresses, or becomes packed.
What makes cookies soft & chewy?Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.
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