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Soft Chocolate Chip Cookies

  • Course: Dessert

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Ingredients

  • Reynolds® Parchment Paper
  • 1 cup rolled oats
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 8-ounce container plain low-fat yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 2 cups semisweet chocolate pieces (12 ounces)

Directions

Step 1

Place oats in a shallow baking pan. Bake in a 375 degree F oven about 10 minutes or until toasted, stirring once.

Step 2

Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.

Step 3

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.

Step 4

Drop dough by rounded teaspoons 2 inches apart on a parchment paper lined cookie sheet.

Step 5

Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool.

Step 6

Prepare as directed, except use a 1/4-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto a parchment paper lined cookie sheet. Bake in a 375 degree F oven for 11 to 13 minutes or until edges are lightly browned.

Step 7

Prepare as directed, except substitute chopped white baking bars or white chocolate baking squares for the semisweet chocolate pieces. Stir in one 3-1/2-ounce jar macadamia nuts, chopped, with the chopped white baking bars or squares.

Step 8

Prepare as directed, except press dough into a parchment paper lined 15x10x1-inch baking pan. Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Cool in pan on a wire rack.

Step 9

Cut into bars.

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