Soft and chewy Oatmeal Chocolate Chip Cookies with Meringue
Savor the delightful blend of textures and flavors in these Soft and Chewy Oatmeal Chocolate Chip Cookies with Meringue. Perfect for any occasion, these cookies are sure to impress with their rich, chocolatey goodness and the added twist of meringue.
Ingredients:
- 1 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 2 teaspoons pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats
- 1 3/4 cups semi-sweet chocolate chips
Instructions:
1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and chocolate chips. The dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Use a large cookie scoop to scoop the cookie dough, about 3 tablespoons of dough per cookie, and place 4 inches apart on the baking sheets.
5. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, press a few more chocolate chips into the tops for a decorative touch.
6. For an extra treat, between 5 cookies, add a meringue cookie, and top with maple syrup!
For the Meringue recipe, click HERE
Enjoy the rich, chewy delight of these Oatmeal Chocolate Chip Cookies with a unique meringue twist. Perfect for sharing or indulging all by yourself! Bon appétit!