Oatmeal Chocolate Chip Cookies
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 267, total fat 13 G., saturated fats 7 G., proteins 4 G., carbohydrates 36 G., fiber 2 G., cholesterol 32 mg, sodium 131 mg, sugar 21 G.
Calories 267, total fat 13 G., saturated fats 7 G., proteins 4 G., carbohydrates 36 G., fiber 2 G., cholesterol 32 mg, sodium 131 mg, sugar 21 G.
Trisha Yearwood shares her close friend Venita's recipe for chocolate chip cookies: crispy around the edges, with a perfectly chewy center. What makes these cookies special is the ground oats and two types of chocolate—semi-sweet and milk—that complement each other perfectly. The cookies are chewy and soft and don't take long from start to finish. If you prefer crispier edges, bake them a few minutes longer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup granulated sugar
- 1 cup light brown sugar
- 165 g unsalted butter at room temperature
- 1/4 cup shortening
- 1 tsp vanilla extract
- 2 large eggs
- 2.5 cups oatmeal
- 2 cups premium flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 0.5 tsp salt
- 1 tbsp. semi-sweet chocolate granules
- 1 bar (140 g) milk chocolate, chopped
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In the bowl of a stand mixer, beat the granulated sugar, brown sugar, butter, and shortening until smooth. Add the vanilla and eggs, mixing well.
- In a blender or food processor, grind the oats into a fine powder. Sift together the flour, baking powder, baking soda, salt, and oats. With the mixer running, gradually add the dry mixture to the butter mixture. Stir in the chocolate chips.
- Form the dough into 5 cm (2 in) balls and place them on two ungreased baking sheets, spacing them 5 cm (2 in) apart. Bake for 8–10 minutes. Use a spatula to loosen the cookies from the parchment paper and let them cool on the baking sheet. Serve warm.
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