Crispy Oatmeal Chocolate Chip Cookies (Michael Smith) – a delicious recipe with butter, sugar, molasses, flour, oats, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 375u00b0F.
2
Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
3
Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
4
Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
5
Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!
873
kcal
Calories
41
g
Fat
115
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup butter, at room temperature, 1 cup sugar, 1 tablespoon molasses, 1 cup flour, and more.
Yes, Crispy Oatmeal Chocolate Chip Cookies (Michael Smith) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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