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Oatmeal Cookies With Carob Chips
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Ever wondered how to make oatmeal cookies even better? Throw in some carob chips and a hint of coconut, and you've got yourself a cookie jar hero.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup butter, at room temperature
1 cup brown sugar, lightly packed
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1 1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup shredded coconut
1 cup carob chips
directions
Preheat the oven to 375 degrees F.
Combine the butter, brown sugar, and white sugar in a mixing bowl. Beat on medium speed with an electric mixer until the ingredients are creamed together. Add the egg and vanilla and beat until incorporated.
In another bowl, mix together the flour, oats, baking soda, and baking powder.
With the mixer running, slowly add the oatmeal mixture to the sugar mixture, scraping down the sides of the mixing bowl as needed.
Stir the coconut and carob chips into the dough.
Drop the dough onto a baking sheet in tablespoon-sized dollops. Place the cookies in the oven and bake at 375 degrees F for 10-12 minutes or until the edges are light golden brown.
Remove the cookies from the oven. Let them sit on the baking sheet for 2 minutes then transfer them to a wire rack to cool.
When the oatmeal cookies are completely cool, store them in an airtight container.
recipe tips
Make sure your butter and egg are at room temperature for better mixing.
Cream the butter and sugars until light and fluffy. This incorporates air and gives the cookies a better texture.
Add the dry ingredients to the wet ingredients gradually to prevent overmixing, which can lead to tough cookies.
Use a cookie scoop or tablespoon to make sure all cookies are the same size for even baking.
Leave enough space between each dough ball on the baking sheet as the cookies will spread while baking.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This prevents them from breaking.
If baking multiple batches, make sure the baking sheet is cool before placing a new batch of dough on it.
If you're not baking all the dough at once, refrigerate or freeze it for later use.
Feel free to experiment with different add-ins like raisins, dried cranberries, or different types of nuts.
Oven temperatures can vary, so keep an eye on your cookies, especially the first batch, to determine the perfect baking time.
Store the cooled cookies in an airtight container to maintain freshness.
common recipe questions
Can I use margarine instead of butter in this recipe?
Yes, you can substitute margarine for butter. However, keep in mind that it might slightly alter the flavor and texture of the cookies.
Is it necessary to use both brown and white sugar?
Using both types of sugar provides a balance of sweetness and moisture. Brown sugar adds moisture and a richer flavor, while white sugar helps in achieving a crisper texture.
Can I use a different type of flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier option, but it will make the cookies denser. A gluten-free flour blend can also be used if you're catering to dietary restrictions.
What can I use as a substitute for carob chips?
Chocolate chips or cacao nibs can be used as a substitute for carob chips, depending on your preference.
Can I add nuts to this recipe?
You can add nuts like walnuts or pecans.
Why do I need to let the cookies sit on the baking sheet before transferring them to a wire rack?
Allowing the cookies to sit on the baking sheet for a couple of minutes helps them set, making them easier to transfer without breaking.
How long can I store these cookies?
Stored in an airtight container, these cookies can last up to a week at room temperature. They can also be frozen for longer storage.
How long can I store these cookies?
Stored in an airtight container, these cookies can last up to a week at room temperature. They can also be frozen for longer storage.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before baking.
Is it okay if my dough is crumbly?
If the dough is too crumbly, it might need a bit more moisture. Try adding a tablespoon of milk or water to bring it together.
How do I know when the cookies are done baking?
The cookies are done when the edges are light golden brown. They will continue to cook slightly after being removed from the oven.
nutrition data
Nutritional data has not been calculated yet.
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