Let’s Make Heavenly Soft & Chewy

Oatmeal Chocolate Chip Cookies

Not your grandmother’s oatmeal chocolate chip cookie recipe

These super soft and chewy oatmeal chocolate chip cookies have a secret ingredient — cue the drum roll please — It’s overnight oats mix, which is made of organic rolled and steel cut oats, chia seeds, and flax seeds. The oats make these cookies high in fiber, which is great for your gut health.

So you get the best of both worlds - deliciously deceiving and good for you!

Summary list of ingredients:

All-Purpose Flour – You can use regular ol’ all-purpose flour to create these delicious cookies. You can sub with whole wheat flour if you’re being health conscious.

Baking Soda: A little baking soda will give your cookies the perfect rise and a slightly crackly top.

Salt: Salty-sweet is always a win in my book. Without salt, your cookies will taste a little one-noted and too sweet.

Overnight Oats Mix: A high-fiber mixture of chia seeds, organic rolled oats, steel-cut oats, and ground flax.

Brown sugar + Granulated sugar: Use a combination of brown sugar and plain old white sugar to give you a super soft and chewy cookie.

Eggs: Use large eggs at room temperature for the best results!

White Vanilla Extract: White vanilla extract will really take your cookies to the next level and deepen their flavor. Don’t be afraid to be a little heavy handed.

Chocolate Chips: A mix of mini + regular semi-sweet chocolate chips are used in my recipe, but you can also use chopped up chocolate bars or chocolate chunks!

Ingredients to make @ijustcameforthefood__ Soft & Chewy Oatmeal Chocolate Chip Cookies

Ingredients

  • 1 cup flour

  • 1/2 tsp cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 and 1/2 cups overnight oats mix

  • 1 stick of butter (salted)

  • 1/2 cup brown sugar

  • 1/4 granulated sugar

  • 2 eggs

  • 1 tsp white vanilla extract

  • ~ 1 cup chocolate chips (measure with your heart)

@ijustcameforthefood__ Soft & Chewy Oatmeal Chocolate Chip Cookies

Instructions

  1. In a bowl, mix together your flour, cinnamon, baking soda, and salt. Next, add in the overnight oats mixture and stir.

  2. In a separate bowl, preferably a mixer bowl, combine the butter, brown sugar, and granulated sugar. Whip together until you have a smooth almost paste.

  3. In your mixer bowl, add in your eggs and vanilla extract and mix on low. Once combined, slowly begin adding your dry mixture. Once combined gently fold in your chocolate chips.

  4. Cover your bowl and pop it into the refrigerator for at least 30 minutes.

  5. Preheat your oven to 350° F. Line 2 baking sheets with parchment paper.

  6. Once your dough is chilled to perfection, use a medium cookie scooper to gather your dough and place on the lined baking sheets about 2 inches apart.

  7. Bake for 10 minutes at 350° F then let them rest for 5 minutes.

Equipment

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