Oatmeal Chocolate Chip Cookies

Summary

In this oatmeal chocolate chip cookie recipe, John Kanell of 'Preppy Kitchen' shares a simple and foolproof method to make delicious cookies with a crispy outside and chewy, gooey center. Starting with basic ingredients like flour, oats, butter, sugar, and chocolate chips, the recipe walks through each step, including mixing, chilling, and baking. John also shares helpful tips, like adding extra chocolate chips for a pretty finish. With easy-to-follow instructions and a quick bake time, these cookies are a perfect treat for any occasion, offering a perfect balance of crunch and chew.

Takeaways

• 😀 The oatmeal chocolate chip cookies are crunchy on the outside and chewy on the inside, with lots of gooey chocolate.
• 😀 John Kanell teaches how to make easy and foolproof oatmeal chocolate chip cookies on 'Preppy Kitchen'.
• 😀 The recipe uses common ingredients such as all-purpose flour, salt, baking soda, butter, sugar, eggs, oats, and chocolate chips.
• 😀 The flour mixture includes 120 grams of all-purpose flour, half a teaspoon each of salt and baking soda.
• 😀 Oats play a key role in giving the cookies a crunchy outside and chewy center.
• 😀 The wet ingredients include butter, sugar (white granulated and brown), vanilla, and an egg.
• 😀 The dough is mixed until almost combined, and then oats and chocolate chips are added.
• 😀 The dough should be refrigerated for about an hour before scooping into heaping tablespoon-sized portions.
• 😀 The cookies are baked at 375°F for 8-10 minutes, with the edges set and the center slightly underdone to continue cooking after removal from the oven.
• 😀 A few reserved chocolate chips are added to the top of each cookie before baking to make them look nice and pretty.
• 😀 After baking, the cookies have a perfect balance of crunch on the outside and gooey chocolate on the inside.

Q & A

What makes this oatmeal chocolate chip cookie recipe special?

This recipe creates oatmeal chocolate chip cookies that are crunchy on the outside, chewy on the inside, with gooey chocolate chips, offering a perfect balance of textures.

How does the baking soda work in the recipe?

The baking soda reacts with the acid in the brown sugar, which helps the cookies rise and creates a light texture.

Can you substitute the all-purpose flour in this recipe?

While the recipe specifically calls for all-purpose flour, you could experiment with other types of flour, but this may alter the texture and consistency of the cookies.

What is the significance of using rolled oats instead of instant oats?

Rolled oats, also known as old-fashioned oats, provide a better texture for cookies, giving them a chewy middle and a crispy outer edge, unlike instant oats that might not offer the same texture.

How long should the cookie dough be refrigerated?

The cookie dough should be refrigerated for about one hour. You can also chill it overnight, and the dough can be frozen and defrosted for later use.

Why is it important to space out the cookie dough on the baking sheet?

Spacing the cookie dough at least two inches apart allows room for the cookies to spread as they bake, ensuring they cook evenly and do not stick together.

What should the cookies look like when they are done baking?

The cookies will have set edges, while the center will still be soft. After taking them out of the oven, they will continue to cook and firm up in the residual heat.

Why does John recommend adding extra chocolate chips on top of the cookies before baking?

Adding extra chocolate chips on top before baking not only enhances the look of the cookies but also gives them an extra burst of gooey chocolate.

How do you ensure the perfect texture in oatmeal chocolate chip cookies?

For the perfect texture, use the right amount of oats, and be sure to refrigerate the dough before baking. This helps the cookies maintain a chewy center while being crisp on the outside.

Can you make the cookies larger or smaller, and how does that affect the baking time?

Yes, you can adjust the size of the cookies. If you make them larger, the baking time will increase. For smaller cookies, reduce the baking time accordingly.