Chewy Vegan Oatmeal Chocolate Chip Cookies
Light brown sugar, molasses, and plenty of vanilla extract give these vegan oatmeal chocolate chip cookies a rich, caramel-like flavor. Pulled from the oven while the center is still soft, they come out with crispy edges and chewy, moist centers. Loaded with rolled oats and gooey chocolate chips!
Ingredients
- 1/2 cup (100 g) granulated white sugar
- 1/2 cup (100 g) light brown sugar
- 1 tbsp (17 g) molasses
- 2/3 cup (150 g) vegan butter (at room temperature, diced)
- 2 tsp (10 ml) vanilla extract
- 2 tbsp (30 ml) plant-based milk
- 1 and 1/2 cup (187 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 cup (240 g) rolled oats
- 1/2 cup semi-sweet dark chocolate chips
Instructions
- Cream the butter. Add the white sugar, light brown sugar, molasses, vegan butter, and vanilla extract to a large mixing bowl (or a stand mixer fitted with the paddle attachment). Mix on low speed for about 30 seconds or until light and creamy. Add the milk and mix for another 10 seconds.
- Add the flour. Next, add the flour, baking powder, baking soda, salt, and cinnamon. Mix again on low speed for another 15-30 seconds or until it forms a sticky dough. Do not overmix.
- Fold in the oats and chocolate chips. To the bowl, add the rolled oats and dark chocolate chips. Using a spatula or wooden spoon, fold the oats and chocolate chips into the dough. Do not overmix to keep the oats whole. Chill the dough in the refrigerator for 1 hour and 30 minutes (up to 2 hours).
- Preheat the oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Shape into balls. Once the dough is firmer, scoop out 3-tbsp-sized balls and arrange them on a baking sheet, leaving about 2 inches (5 cm) between each.
- Bake for 11 minutes or until the edges are golden brown. Do not overbake. The centers should still appear uncooked. Straight from the oven, press more chocolate chips onto each cookie and let them cool for at least 30 minutes on the baking sheet before transferring to a cooling rack.
- These cookies will stay soft for up to 5 days stored in an airtight container at room temperature.
Notes
Don't reduce the sugar. It can be tempting to reduce the amount of sugar for healthier cookies, but please don't. The ratio of sugar to flour and butter shouldn't be changed, as your cookies would not spread well or would not be as chewy.
Measure the ingredients correctly. Either weigh the dry ingredients or use the spoon-and-level method to measure them.
Chill for a maximum of 2 hours. Oats quickly absorb moisture from the batter. That's why it's best to chill the cookies for no longer than 2 hours. Chilling overnight, for example, will result in thicker cookies that won't spread as much.
Do not overbake them. Pull the cookies when the edges are set and golden brown, but the centers still look uncooked. The centers will finish cooking on the hot baking sheet.
Give them a round shape. Cookie hack: As soon as you take the cookies out of the oven, grab a mug or large glass that's wider than your cookies. Place it over a cookie and gently swirl it into a circular motion. Doing this will give your cookies a perfectly round shape!
Press extra chocolate chips after baking. Straight from the oven, press a few chocolate chips onto each cookie for a visually pleasing look!
