How To make Oatmeal Chocolate Chunk Cookies
1 c Golden crisco shortening
1 c Lightly-packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 1/2 c Quick oats
1 c All-purpose flour
Or whole wheat flour 1 ts Baking soda
1/2 ts Salt
1 c Chopped nuts
1 c Semi-sweet chocolate chunks
Or chips 1. Preheat oven to 375oF (190oC).
2. Cream Golden Crisco Shortening, sugars and eggs in
large bowl on medium speed of electric mixer or with wooden spoon until light and creamy, about 2 minutes. 3. Combine oats, flour, baking soda and salt.
4. Add to creamed mixture, beating on low speed or with
spoon until well blended, about 1 minute. 5. Stir in nuts and chocolate chunks or jumbo chips.
6. Drop dough by heaping spoonfuls, about 1 tbsp (15 mL)
per cookie onto ungreased baking sheet. 7. Bake at 375oF (190oC) for 8 to 10 minutes, or until
golden brown. Makes: About 30 cookies Freezing: Excellent -----
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How to Make Oatmeal Chocolate Chip Cookies
Soft, thick, and chewy oatmeal chocolate chip cookies!
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Ingredients
1 cup unsalted butter, softened to room temperature 216g
1 cup dark brown sugar, tightly packed 200g
1/2 cup sugar 100g
2 large eggs
1 1/2 teaspoon vanilla extract
2 Tablespoons maple syrup (real maple syrup or pancake syrup would work)
1 3/4 cup + 2 Tablespoons all-purpose flour 230g
1 Tablespoon cornstarch cornflour in UK
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon optional
3 cups old fashioned rolled oats 285g
2 cups chocolate chips I prefer semisweet or dark, but milk or even white chocolate chips would work, depending on your preference
Instructions
00:00 Introduction
00:22 Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
01:09 Add eggs, one at a time, beating until combined.
01:19 Stir in vanilla extract and maple syrup.
01:56 In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
02:33 Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
02:52 Gradually stir in oats until completely combined and then stir in chocolate chips.
03:15 Chill dough in refrigerator for 30 minutes.
03:25 Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
03:33 Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2 apart.
04:01 Bake on 350F (175C) for 12-13 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
04:15 Allow cookies to cool for 5-10 minutes on cookie sheet before transferring to cooling rack to cool completely.
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Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Pair one of these bad boys with a glass of cold milk for the best cookies and milk of your life!
Recipe:
Brown Butter Oatmeal Chocolate Chip Cookies
These oatmeal choc chip cookies are dangerously easy to make. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge.
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EASY HOLIDAY OATMEAL COOKIES
EASY HOLIDAY OATMEAL COOKIES
1/2 cup melted salted butter
3/4 cup brown sugar
1 whole egg
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
1 cup all-purpose flour
1 1/2 cups oatmeal (whole)
1 cup raisins or cranberries
1/2 cup coarsely chopped walnuts