Oatmeal Chocolate Cookie Cookies
Anyone who likes cooking should have a cookie recipe, because they are a wild card that can be given as a gift, taken to school or work, and they are a fantastic breakfast or snack. There are many different recipes, but these keep a very easy secret: resting the dough for a few hours in the fridge makes the cookies thicker.
It is a recipe without complications but with a 10 result. The extra is the oatmeal that adds a different touch to the cookies. For a total cookie experience, have them freshly made with a glass of cold milk.
- 225g butter
- 100 grams of sugar
- 150 gr of brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 320 grams of flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 300 gr of chocolate in pieces or nuggets
- 100 grams of oatmeal
- Mix the flour with the salt, the yeast and the baking soda. Sift into a bowl.
- Mix the butter, vanilla, eggs and the two sugars in a bowl with a whisk. Mix with the help of an electric mixer until the mixture is foamy (about 3 minutes).
- After this time add the flour and mix until well integrated.
- Add the chocolate and oatmeal and mix again.
- Let the dough rest covered with plastic wrap for a few hours in the fridge. It is best to let them sit overnight. If we prefer, we can bake them as soon as they are finished, but in this case the cookies will expand more and come out finer but they will still be delicious.
- When the dough has rested, turn on the oven at 180 degrees and form balls the size of a golf ball or ping-pong approximately (we can use an ice cream scoop to make them all the same). We are placing them on the Efficient plate. The important thing is that they are all the same size.
- Bake for about 12 minutes and let cool on a rack.
Photography and recipe by Loleta .