Soft and Chewy Oatmeal cookies

Soft and Chewy Oatmeal Cookies with Chocolate Chip

                                 Oatmeal Cookies

 

These super soft and supremely buttery oatmeal cookies become more brown and tasty using brown sugar and molasses. These oats cookies are chewy and chocolatey are soft and easily bendable. To I will make these oatmeal cookies recipe with the handful of basic ingredients if you like the baking you always will have in your kitchen and simple process to make them. Here chocolate chips are optional if you like chocolate then must use chocolate chips. The combination of oats, butter, and brown sugar always yields soft, chewy cookies.

 

One of the magical ingredient is molasses that make the taste incredible of the cookies and the use of brown sugar also adds one more plus. What we have to do to make these cookies is sift the dry ingredient except oats, and chocolate chip, cream the butter and sugar add in the eggs, vanilla, and molasses now mix the dry ingredients to wet ingredient together, lastly add the chocolate chips and oats, mix to incorporate well cover; you will get a thick n sticky dough, refrigerate for about 45-1 hour,

 

Here chilling makes a vital role this will make the dough hard which would be convenient to scoop the dough as well prevent the cookies from becoming oversize. place the cookies apart 3inch from each other. The ideal baking time is about 15 minutes till the edges of the cookies will be set and turn light brown yet the centers soft. Also, try Chocolate Mocha Cake.

Prep Time + Chilling Time: 1 hour and 10 minutes

Cook Time: 15 minutes

Yield: 24 cookies

Ingredients:

3 cups whole rolled oats

1 1/2 cups all-purpose flour

2 eggs, room temperature

1 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

11/2 tbsp dark molasses

1 1/2 cup semi-sweet chocolate chips

2 tbsp vanilla extract

1 tsp ground cinnamon

1/2 tsp salt

1 tsp baking soda

Instructions:

In a bowl whisk all the dry ingredients; flour, salt, cinnamon, and baking soda together, using a hand mixer beat the butter and sugar; brown sugar, and granulated sugar for about 2 minutes or until smooth and creamy. Add the eggs, vanilla, and molasses and beat to combine properly.

Add dry ingredients to wet ingredients mix to combine, lastly add in the oats and chocolate chips,  incorporate well. The dough will become thick, and sticky. cover, and chill the dough for at least an hour in the refrigerator and meanwhile preheat the oven to 350 degrees F and line the baking sheet with parchment paper put aside, chilling will make the dough hard and prevent the cookies from losing their shape while baking. 

Using a cookie scoop or a tablespoon to scoop the dough on a baking sheet, for small size cookies scoop 1 tablespoon and for the big size scoop about 3 tablespoon dough, place each cookie about 3-inch apart on the baking sheet, bake into the preheated oven for about 15 minutes or until the edges of the cookies turn light brown yet the centers will be soft.

Remove from oven and allow them to cool on the baking tray for 10-15 minutes before transferring to a wire rack to cool completely, cookies can be stored at room temperature for 1 week. Enjoy these healthy cookies with a glass of milk in the morning or accompanied with tea or coffee.