Ingredients for Soft Chocolate Chip Oatmeal Cookies
- All Purpose Flour
- Ground Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- Dark Brown Sugar
- Sugar
- Light Corn Syrup
- 2 large eggs
- 1 large egg white
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Rolled Oats
- Semi Sweet Chocolate Chips
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How to Make Soft Chocolate Chip Oatmeal Cookies
- Preheat oven to 350°F (175°C). Position rack in the center of the oven.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until softened. Add 1 1/2 cups granulated sugar, 1 cup packed brown sugar, and 1/4 cup light corn syrup. Beat on medium speed for 2 minutes, until light and fluffy.
- Beat in 2 large eggs, 1 large egg white, 1/2 cup milk, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats and 2 cups chocolate chips with a wooden spoon until evenly distributed.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving 2 inches between each cookie.
- Bake for 6 minutes, rotate the baking sheet, and bake for an additional 7-8 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Baking time may vary depending on your oven.
- Cool cookies on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
- Cool baking sheets for 5 minutes between batches, or use a second baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days. Freezing is not recommended.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
535g
Fat
227g
Carbs
70g
