Soft & Chewy Oatmeal Chocolate Chip Cookies
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recipe by Sophie H.
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- Total Time
- 1hr 45mins
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- Serves
- 20
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- Calories
- 275
These are the softest and chewiest oatmeal chocolate chip cookies from Sally. I like to add extra sea salt on top. Warning: highly addictive.
Inspired by: https://sallysbakingaddiction.com/2017/05/15/oatmeal-chocolate-chip-cookies/#jumptoreciperecipe updated 14 Oct 2020
Ingredients
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- Unsalted butter
- 230 g
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- Egg
- 2
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- Plain flour
- 190 g
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- Ground cinnamon
- 1 teaspoon
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- Bicarbonate of soda
- 1 teaspoon
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- Salt
- 1 teaspoon
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- Brown sugar
- 200 g
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- Granulated sugar
- 100 g
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- Molasses
- 1 tablespoon
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- Vanilla extract
- 2 teaspoons
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- Rolled oats
- 240 g
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- Chocolate chips
- 300 g
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- Chocolate chips
- as needed
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- Sea salt
- as needed
Tools
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Oven
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Parchment paper
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Whisk
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Plastic wrap
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Medium bowl
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Large mixing bowl
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Baking sheet - 18 x 13"
Step preview
- Add plain flour, ground cinnamon, bicarbonate of soda and salt to a clean medium bowl
- Whisk then set aside
- Add unsalted butter to a clean large mixing bowl
- Beat until smooth - approx 1 min, medium-high speed
- Add brown sugar and granulated sugar to the large mixing bowl
- Beat until creamy - approx 2 min, medium-high speed
- Add egg, molasses and vanilla extract to the dough
- Beat until combined - approx 1 min, high speed
- Transfer dry ingredients to dough
- Mix until combined - low speed
- Add rolled oats and chocolate chips to the dough
- Beat until thick
- Cover with plastic wrap
- Chill in fridge - 45 min
- Pre-heat oven - 175°C
- Line 2 clean baking sheets with parchment paper then set aside
- Scoop dough onto 2 baking sheets
- Bake until lightly browned - 13 min
- Let cool - approx 10 min
- Top with chocolate chips and press down
- Sprinkle with sea salt