Oatmeal Chocolate Chip cookies

Who doesn’t love an oatmeal cookie? These are buttery, chewy, slightly crispy, and delicious. Give em’ a go.

INGREDIENTS:

  • 188 g (1 1/2 C.) all-purpose flour

  • 1 tsp. baking soda

  • 1/2 tsp. kosher salt (I like Diamond)

  • 100 g (1/2 C.) granulated sugar (vegan friendly)

  • 150 g (3/4 C.) brown sugar (vegan friendly)

  • 270 g (3 C.) rolled oats (not quick cook)

  • 6 oz. (170g, 1 C.) semisweet chocolate wafers, chips, or chunks ( I use Guittard)

  • 227 g (1 C./ 2 sticks) butter ( room temp, vegan) *I use salted because that’s what most people can get their hands on, but there are unsalted versions out there, which would be the preference *

  • 3 T. aquafaba (chickpea brine)

  • 2 tsp. pure vanilla extract (or paste)

  • 1 tsp. cinnamon (ground, I like Ceylon)

  • 1/8 tsp. nutmeg (freshly ground is best)

Makes about 24 cookies

You will need:

  • One large bowl (wet/mixing)

  • One medium bowl (dry ingredients)

  • Scale (if measuring by weight)

  • Microplane/grater (if using fresh nutmeg)

  • Cookie sheet

  • Parchment paper (unless you have a non-stick cookie sheet)

  • Hand or stand mixer

  • Silicone/plastic spatula

  • Cookie scoop (I use 2”)




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hot chocolate

I love to use chocolate baking wafers or chocolate chunks for my baking. Chocolate chips are fine, but they are made with a binder so that the chip stays together. Chunks seem to be the meltiest, while the wafers are a close second.

Preheat oven to 350°

DIRECTIONS:

  1. In a medium-size bowl, mix together flour, baking soda, salt, and cinnamon. Mix with a spatula or whisk to ensure that the mixture is well combined- set aside.

  2. Add butter, sugars, and vanilla to a separate, large mixing bowl (or stand mixer). On medium-high speed, cream the mixture together for 2 to 3 minutes.

  3. Next, add aquafaba and mix again for another minute.

  4. Add in dry ingredients to the wet mixture in thirds and fold ingredients together. Mix until there are no dry spots, but again, be careful not to overmix.

  5. Mix in oats and chocolate and mix by hand until well combined.

  6. Use a cookie scoop (or spoon) and scoop out the dough, roll the dough together lightly between the palms of (clean) hands to form a ball.

  7. Place dough balls on a cookie sheet and cover with plastic wrap or better yet, a container with a lid.

  8. Chill dough in the refrigerator for at least a half-hour, but I strongly encourage you to let it sit overnight.

  9. Place cookie sheet on the middle rack and bake12-15 minutes or until slightly golden and browning around the edges..

  10. Remove from oven and let rest on cookie sheet for about 10 minutes, then place cookies on a rack to cool further- about another 10 minutes.

 
 
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The Line up

If you give this recipe a try, let me know in the comments down below!

xx Debbie xx