Chewy Chocolate Oatmeal Cookies 煙韌朱古力燕麥曲奇

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Chewy Chocolate Oatmeal Cookies
Ingredients for ~30 cookies

• ½ cup (113g) unsalted butter
• ½ cup (110g) light muscovado sugar
• ¼ cup (50g) granulated sugar
• one large egg
• 1 teaspoon vanilla extract
• ½ cup + 2 teaspoon (80g) all purpose flour
• ¼ teaspoon bicarbonate soda 
• ¼ teaspoon salt
• 1½ cup (128g) quick cooking oat
• ½ cup (90g) chocolate chips

Preparation

• Preheat oven 165°C / 350 °F / Gas Mark 3. Line 2 layers of parchment papers on the baking tray. In a small bowl, mix the flour, baking soda and salt together and set aside.
• Beat the butter until light and fluffy, then add the muscovado sugar. Mix well the ingredients in medium speed, then follow with the granulated sugar.
• After sugar and butter are well combined, then beat in the egg and drip in the vanilla extract.
• Put the flour mixture into a sifter, and sift into the batter by 3~4 additions. After all the ingredients are well blended, then you can stop beating the mixture.
• Add in the oatmeal into the batter by 3~4 additions. Mix the ingredients with a spatula to form a soft dough, then add in the chocolate chips and mix well.
• Prepare the baking tray and one tablespoon. Fill the dough into the spoon and pour it over on the baking tray, so now just finished the first cookie. Repeat this step and line the cookies on the baking tray, leave around 1.5 inch spaces between the cookies.
• Put the baking tray into the oven and bake for 12~15 minutes until the cookie's edge turn golden brown. The freshly baked cookies are very soft, wait for 5 minutes then transfer to a wire rack and leave cool. These cookies will remain semi-soft after totally cooled,  and this is the unique texture of the chewy chocolate oatmeal cookies.

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Ingredients checklist: butter, brown sugar, granulated sugar, egg, vanilla extract,  flour, baking soda, salt, oatmeal and chocolate chips.

Utensils checklist: A scale, a measuring cup, measuring spoons, a hand mixer or electric mixer, a spatula, a sifter, a baking tray and parchment papers.

First, cream the butter until soft, then add in the brown sugar.

After the brown sugar and butter are well combined, then add in the white sugar.

Beat in the egg and follow with the vanilla extract. Blend the mixture in medium speed all the time.

Sift in the flour mixture into the batter several times, after one does is well absorbed, then you can sift in more flour. Turn off the mixer after the batter is well blended.

The basic batter is done, it should be beautifully smooth and able to hold it's shape.

Now can pour in the oatmeal, and replace with a spatula for the mixing.

Time for chocolate chips, it's always the best for last.

The cookie dough is completed. Chill it in a refrigerator for 15~30 minutes if it is too soft, this can prevent the cookies spread out too much when baking.

Now can start making the cookies one by one. First, fill the dough into the tablespoon.

Then place the rounded dough the baking tray with parchment papers.

So you can have even sized cookies. Remember to leave some space between, because the cookies will spread out after baked.

After 12~15 minutes baking, the sweet smelling and piping hot fresh cookies are straight from the oven. Do not move the cookies now coz they are too soft.

Can serve immediately after the cookies are cooled. The taste of chocolate is sweet but not greasy, the baked oatmeal is full of flavor and chewy, another good time to enjoy the afternoon tea.

Mini Tips:

• You may use semi-sweet chocolate, milk chocolate or dark chocolate for the sweetness you like.
• If you don't have chocolate chips, replace with a chocolate bar and break into small pieces.
• Hand mixer and electric mixer are both good, the results will be just the same.
• Use medium speed to blend the ingredients all the time. When one ingredient is well absorbed, follow with another ingredient or pause the beating, because over-beat the ingredients will make the cookies spread out too much when baking.

Reference recipe : All Recipe by Panthera