Ingredients for Crispy Oatmeal Chocolate Chip Cookies Michael Smith
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 cups rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crispy Oatmeal Chocolate Chip Cookies Michael Smith? 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.
How to Make Crispy Oatmeal Chocolate Chip Cookies Michael Smith
- Preheat your oven to 375°F (190°C).
- In a stand mixer (or large bowl if mixing by hand), cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, and ¼ cup molasses until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips by hand.
- Using a tablespoon, scoop cookie dough onto a lightly greased baking sheet, leaving ample space between each cookie for spreading.
- Gently flatten each cookie with the back of a spoon.
- Bake for 12-15 minutes, or until golden brown and edges are set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
12g
Carbs
4g
