Ingredientes para Big Batch Chocolate Chip Oatmeal Cookies
- 1 cup (2 sticks) softened unsalted butter
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup grated milk chocolate bar
- ½ cup chopped walnuts or pecans (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Big Batch Chocolate Chip Oatmeal Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Big Batch Chocolate Chip Oatmeal Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and 1 cup granulated sugar in a large bowl until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 3 cups rolled oats.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chips, 1 cup grated milk chocolate bar (or your favorite!), and ½ cup chopped walnuts or pecans (optional).
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown. Larger cookies may require an extra 2-3 minutes.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
63g
Fat
25g
Carbs
9g
