These indulgent oatmeal cookies are delightfully thick, chewy, and have the perfect soft texture. Paired with a hot cup of coffee, they make a delightful treat. If you’re not a fan of chocolate chunks, feel free to substitute with raisins, dried cranberries, nuts, or other chocolates of your choice.
Ingredients:
- 110g Vegan Butter (non-dairy butter sticks)
- 100g Light Brown Sugar
- 60g Granulated Sugar
- 30ml Milk (preferably unsweetened almond milk, or any milk at room temperature)
- 100g All-Purpose Flour
- 1.5 tsp Corn Starch
- 185g Old-Fashioned Rolled Oats
- 1 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 100g Chocolate Bar, roughly chopped into chunks
Directions:
- Creaming the Butter and Sugars: In a mixing bowl, use an electric whisk to soften the butter. Once smooth, incorporate both sugars and continue mixing for 2-3 minutes, ensuring a lump-free mixture.
- Combining the Ingredients: In a separate bowl, whisk together all the dry ingredients. Gradually add this to the butter and sugar mixture. Pour in the milk and mix at low speed to create a consistent cookie dough. If the mixture feels dry, you may need to add a bit more milk. Aim for a slightly sticky consistency for the chewiest texture.
- Incorporating Chocolate Chunks: Gently fold in half of the chopped chocolate chunks into the dough.
- Resting the Dough: Cover the bowl with plastic wrap and let the cookie dough sit at room temperature for about 30 minutes.
- Shaping and Baking: Using a scoop, take generous amounts of dough and shape them into balls. Place them on a baking sheet lined with parchment paper. Press a few of the remaining chocolate chunks into the top of each dough ball for added appeal. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes.
- Perfecting the Shape: Right out of the oven, while they’re still warm, use a round cookie cutter to adjust the cookies into perfect circles, if desired.
Serve these delicious cookies with a hot beverage and savor the chocolaty goodness! 🍫🍪🍫
