Holidays

Classic Chewy Chocolate Chip Oatmeal Cookies

Is there anything better than melted chocolate? I didn’t think so. Chocolate chip oatmeal cookies have always been a childhood favourite of mine. Today I’ll show you how to make egg-free cookies that are absolutely mouth watering!

Here’s what you’ll need:
– 1 1/2 cups all purpose flour
– 1/2 cup salted butter
– 3/4 granulated sugar
– 1/2 brown sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon corn starch**
– 2 tablespoons sour cream
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup whole grain oats

*Preheat your oven to 350 fahrenheit


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1. Melt 1/2 cup (1 stick) salted butter. You may be surprised at the fact that I chose to use salted butter. Majority of cookie recipes call for unsalted butter, but I personally enjoy that sweet and salty kick to my cookies. This can be easily transferable with unsalted butter. Cut the stick into approx. 8 slices and place them into a small sauce pan on low heat. Make sure the butter doesn’t boil! Allow the melted butter to cool while you prepare the dry ingredients.


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2. In a large bowl, combine your dry ingredients. Add 1 1/2 cups of all purpose flour with 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder. Gently mix together. Now its time for my first secret ingredient! Add in 1/2 teaspoon of corn starch. This will add the extra moisture and chewiness to your cookies. Set aside.


Granulated & brown sugar
Granulated & brown sugar

3. In a medium sized bowl, add in 3/4 cups granulated sugar and 1/2 cup brown sugar. Combine. If you prefer your cookies to be darker in colour, you can add a bit more brown sugar!


4. Grab your cooled melted butter and fold it into the sugar mixture with a rubber spatula. Add in 1 teaspoon of pure vanilla extract. Now it’s time for the secret ingredient you’ve all been waiting for…. sour cream!! This is what I use majority of the time as an egg substitute in my baking. It combines wet ingredients perfectly and it has no taste so you can’t even tell! I prefer to use Original Sour Cream as opposed to a lighter version as I find it combines the best. Add in 2 tablespoons of sour cream. This is equivalent to about 2 full eggs. I typically use a one-to-one ratio for all recipes and it works great!IMG_5772

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5. Take your wet mixture and pour into your flour mixture. Mix well. At this point you’re ready to add in your chocolate chips and oats! Pour in 1/2 cup of semi-sweet chocolate chips. Fold them into the mixture with your rubber baking spatula. Lastly, pour in about 1/4 cup whole grain oats. Fold into the mixture. Both the chocolate and oats can be adjusted according to personal preference.IMG_8894

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6. Line 2 cookie trays with parchment paper. Grab about 1 tablespoon of cookie dough and roll it into a ball in the palm of your hands. Drop the dough onto the cookie sheet and gently press down. Place cookies about 1-2 inches apart.

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7. Place your cookie sheets in the oven and bake for about 10-12 minutes or until golden brown edges. If you are unsure about whether they are done baking or not, insert a clean toothpick into the cookie… if it comes out clean, they are complete!

8. After taking the cookies out of the oven, immediately place a tea towel over the trays and allow them to sit for about 5-10 minutes. This is something my grandma has taught me to do ever since I was little. She always promised that this would lock in the moisture! After the cookies have cooled, remove from the tray and enjoy with a glass of cold milk! 🙂

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