Oat & choc chunk cookies
These Oat & Choc Chunk Cookies feature hearty oats combined with rich milk chocolate chunks, creating a satisfying treat. They are easy to prepare and bake, perfect for sharing with family and friends.
Cook time 15 min
Prep time 15 min
Ingredients:
1/2 cup butter1/3 cup brown sugar
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1 cup all-purpose white wheat flour
1 tsp baking powder
2 cups oats
3/4 cup milk chocolate
Oat & choc chunk cookies are a delicious and satisfying treat that combines the heartiness of oats with the sweet, rich flavor of milk chocolate. Perfect for any occasion, these cookies are easy to make and perfect for sharing with family and friends.
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, combine the all-purpose flour and baking powder. Gradually add the flour mixture to the butter mixture, mixing until just combined.
Gently fold in the oats and milk chocolate chunks until evenly distributed.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may appear slightly underbaked but will firm up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
With just a few simple ingredients and easy steps, you can create batch after batch of these irresistible oat & choc chunk cookies. Whether you enjoy them as a snack or a dessert, these cookies are sure to bring joy and satisfaction to anyone who tries them. Happy baking!
Oat & choc chunk cookies FAQ:
Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. The edges should be golden brown, while the centers may look slightly underbaked but will firm up as they cool.
If the cookies are too soft after baking, allow them to cool for a longer time on the baking sheet. If they remain soft, you may try baking them for an additional minute or two in future batches to get a firmer texture.
Yes, you can substitute milk chocolate with dark chocolate or semi-sweet chocolate, depending on your preference. Just make sure to use the same amount for consistency.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator or freeze them in a zip-top bag for up to 3 months.
You can substitute the butter with a vegan butter or margarine for a dairy-free option. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
Tips:
- Make sure the butter is at room temperature before you start mixing to ensure even consistency.
- For a deeper flavor, consider using dark brown sugar instead of light brown sugar.
- Chilling the dough for at least 30 minutes before baking can help prevent the cookies from spreading too much.
- Use a cookie scoop to get even-sized cookies, ensuring they bake uniformly.
- If you prefer a chewier texture, slightly underbake the cookies rather than waiting for them to turn golden brown.
- Feel free to add nuts or dried fruits to the dough for extra texture and flavor.
Nutrition per serving
10 ServingsCalories 360kcal
Protein 6g
Carbohydrates 50g
Fiber 2.78g
Sugar 27g
Fat 16g
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