Soft Chocolate Chip Cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 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)
Place oats in a shallow baking pan. Bake in a 375 degree F oven about 10 minutes or until toasted, stirring once.
Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.
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.
Drop dough by rounded teaspoons 2 inches apart on a parchment paper lined cookie sheet.
Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool.
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.
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.
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.
Cut into bars.
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