Oatmeal Chocolate Chip Cookies
Soft, chewy oatmeal chocolate chip cookies guaranteed to put a smile on your face after one bite!
Servings: 36 cookies
Ingredients
- 2½ cup All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 sticks Butter
- ¾ cup Brown sugar, packed
- ¼ cup Granulated sugar
- 2 tsp Vanilla extract
- ½ cup Karo Syrup
- 1 Egg
- ¾ cup Quaker Quick Oats
- 1½ cup Semi-Sweet Chocolate chips
Instructions
- Beat butter, sugars, vanilla, and Karo syrup in a bowl until smooth
- Add egg and beat well
- In a separate bowl, sift together flour, salt, and baking soda.
- Slowly add flour mixture into the wet mixture and mix until combined
- Fold in oats and chocolate chips
- Cover dough and chill in the refridgerator for at least one hour. If baking immediately after, begin preheating your oven a few minutes before taking the dough out of the refrigerator.
- Scoop dough onto a parchment-lined baking sheet and bake for 16-18 minutes or until the tops of the cookies are no longer doughy.
- Let cookies cool on the pan for approximately five minutes before transferring to a wire rack
Notes
You can use either light or dark brown sugar and light or dark Karo syrup and it will garner similar results. Dark brown sugar and dark Karo syrup will give the cookies more of a molasses taste.
You do not have to chill the dough, but I find that my cookies spread less and are more flavorable after at least an hour of chilling and up to 48 hours of chilling.