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But we have a great tutorial showing you how to measure your flour properly! Freeze your Cookie dough! If you would like to make your cookies smaller, I recommend you decrease the temperature to 375 and keep and eye on the cookies after they bake for 5 minutes to check and see when they’re done Measure your flour!ĭon’t forget to measure your flour correctly! Too much flour is one of the biggest culprits of dry and crumbly baked goods! I personally always weigh my flour (I do 130g per cup of flour) for precise accuracy. The reason I recommend using ¼ cup of dough is this is the size that has been tested and proved ideal for texture and spread at this oven temperature and bake time This will give the cookies a nice crisp exterior and soft interior and once completely cooled they will have a great chewy texture Ideal Cookie Size and How to make them smaller I recommend using ¼ cup of cookie dough baked at 425 degrees which is extremely high for most cookies and baking them for a short amount of time 6-8 minutes.
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Old fashioned oats are ideal for cookies, granola bars, muffins and will give us the distinct oat-y texture we are looking for! Cooking Temperature and time
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Old fashioned oats hold their shape during cooking much better than quick oats and because they absorb more moisture than quick oats we will get a better texture in our cookie. Old fashioned oats are different than steel-cut oats, so don’t think they are interchangeable. Old fashioned oats, sometimes called rolled oats or whole oats, are what we want to use in these chewy oatmeal chocolate chip cookies! These oats have also been flattened when they’re processed but, they’re not nearly as small or thin as quick oats. For this reason, we do NOT want to use them in our cookies! These will give you a much softer cookie and texture and moisture ration will be completely off. They are pre-cooked and dried, and rolled out to be ultra thing for quick cooking! Quick oats do not retain their texture well, if you’ve ever eat them for breakfast you’ll know they are much mushier than old fashioned oats. Quick oats, sometimes called instant oats, are SUPER processed. We use just a touch of cinnamon in these cookies, ¼ teaspoon might seem like a tiny amount, and it is, but it adds just enough warmth to these cookies to make them over the top good! CornstarchĬornstarch will help keep these oatmeal chocolate chip cookies soft and chewy for days after you bake them! Old Fashioned Oats vs. The molasses in the brown sugar also helps make these cookies chewy! Cinnamon These cookies use a hefty amount of brown sugar! The brown sugar flavor in these cookies blends so perfectly with the oats and cinnamon. Old fashioned oats are essential to these cookies! Check out our explanation below on why you want to use old fashioned oats and not quick oats! Brown sugar What ingredients make these cookies so good: Old fashioned oats Crispy edges, soft centers, and they stay soft and chewy for days! I know all of those descriptions sound contradicting, but these cookies really have it all-with just a touch of cinnamon that adds the right amount of warmth to these cookies. These oatmeal chocolate chip cookies are to die for. There’s something about chewy oatmeal chocolate chip cookies that just feel like home. Jump to Recipe Jump to Video Print Recipe