These are the best oatmeal chocolate chip cookies you will ever have! They are chewy and full of flavor. The chocolate chips melt in your mouth and the oats give the cookie a great texture.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt (I would use 1/2 tsp) 2 cups rolled oats (I would use quick oats) 2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
3. Combine the baking soda, salt and flour and stir into creamed mixture
4. Add oatmeal and chocolate chips and stir until well blended.
5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes
- Serving size: 1 cookie
- Calories: 130
- Fat: 7 g
- Saturated fat: 4 g
- Unsaturated fat: 2.5 g
- Trans fat: 0.2 g
- Carbohydrates: 16 g
- Sugar: 8.5 g
- Fiber: 1 g
- Protein: 2.3
Why are my oatmeal cookies gummy?
There are a few possible reasons why your oatmeal cookies might be gummy. One possibility is that you added too many eggs to the batter. Eggs help to bind the ingredients together and make for moist, chewy cookies. However, if you add too many eggs, the cookies can become gummy and cake-like. Another possibility is that you didn’t bake the cookies long enough. Oatmeal cookies need to be baked thoroughly in order to prevent them from being gummy. Finally, it’s also possible that you used old or rancid oats in your cookie dough. If your oats are stale or have gone bad, they can make the cookies gummy as well.
To avoid gummy oatmeal cookies in the future, make sure to use the correct amount of eggs (usually 1-2), bake the cookies until they’re golden brown and crisp around the edges, and use fresh, high-quality oats.
What makes a cookie moist and chewy?
Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Eggs play an important role in cookies – they add structure, moisture, and fat. The whites of eggs tend to dry out when baked, so omitting them in favor of extra yolks helps to keep your cookies moist. Additionally, the extra fat in the yolks also helps to make your cookies soft and chewy.
Why do my oatmeal chocolate chip cookies go flat?
There are a few reasons why your oatmeal chocolate chip cookies might go flat. One possibility is that you’re using too much sugar. Sugar is solid at room temperature, but it liquefies when heated. If you’re heavy-handed when measuring, that extra sugar means extra liquid and more spread when the cookies bake up in the oven.
Another possibility is that you’re not using enough flour. Using too little flour could lead to flat cookies, too. The flour helps to absorb some of the moisture from the other ingredients and gives the cookies structure. So if you use too little, your cookies will be flatter and spread out more during baking.
Finally, it’s possible that your oven temperature is too low or fluctuating too much during baking. This can cause the cookies to spread out more than they should and become thin and flat. Make sure your oven is properly calibrated and try to bake at a consistent temperature for best results.
Why are my oatmeal cookies flat?
If your oatmeal cookies repeatedly turn out flat, it may be because your oven is too hot. When the butter melts quickly in a too-hot oven, it can spread before the other ingredients have firmed up into a cookie structure. This can cause the entire cookie to be flat and liquidy. To avoid this problem, make sure to check that your oven is not set too high before baking oatmeal cookies (or any other type of cookie).
How do you fix gummy cookies?
There are a few things that can cause gummy cookies. One is using too much butter or margarine, which can make the cookies spread too much. Another is not baking them long enough, which can leave them moist and undercooked.
If your cookie dough is sticky, you can try adding cornstarch. Go slowly, adding just a teaspoon at a time until the dough comes together. You don’t want to add too much cornstarch, as this will make the cookies tough. If your dough is extremely sticky, though, it’s best to start over with new ingredients.
To avoid gummy cookies in the future, be sure to use the correct amount of butter or margarine called for in the recipe. Bake the cookies until they are golden brown and set; if they look moist or undercooked, they probably are.