Double Chocolate Oatmeal Chocolate Chips Cookies

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Instant oats: 1 cup (80g)
• Granulated sugar: 1 cup (200g)
• Brown sugar: 1 cup (200g)
• Unsalted butter, softened: 1 cup (227g)
• Vanilla extract: 1 teaspoon (5ml)
• Salt: 1/2 teaspoon (2.5g)
• Semi-sweet chocolate chips: 2 cups (340g)
• Dark chocolate chips: 1 cup (170g)

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Line a large baking sheet with parchment paper.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract and salt.
5. Gradually add the all-purpose flour and instant oats, mixing until just combined.
6. Fold in the semi-sweet chocolate chips and dark chocolate chips.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 280 per cookie
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 130mg
• Carbohydrates: 35g
• Protein: 4g

Dish Characteristics:

• Chewy and crispy texture
• Rich and decadent chocolate flavor
• Perfect for a sweet treat or dessert

User Comments:

• "These cookies are amazing! The double chocolate makes them so flavorful and satisfying."
• "I love the combination of instant oats and chocolate chips. It gives them a unique texture and taste."
• "They're so easy to make and always turn out perfectly."
• "I bring these cookies to every party and they're always a hit."
• "The best chocolate chip cookies I've ever had."

Special Precautions and Tips:

• Do not overbake the cookies, as they will become hard and dry.
• If you don't have instant oats, you can use rolled oats and pulse them in a blender until they are finely ground.
• For a chewier cookie, bake for 10-11 minutes. For a crispier cookie, bake for 12-13 minutes.
• Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This will help them set and prevent them from breaking.