How do I store oatmeal chocolate chip cookies so they don't get hard?

Store oatmeal chocolate chip cookies in an airtight container for up to 3 days or freeze for up to one month. Let cookies come to room temperature before enjoying.

How do I keep oatmeal chocolate chip cookies soft?

The trick to keeping oatmeal chocolate chip cookies soft and chewy is the bake time! Underbaking cookies will hold a longer shelf life and keep those cookies soft and chewy for longer. Don't forget to keep them in an airtight container too!

Can I make cookie dough up ahead of time?

Yes, you can make cookie dough ahead of time. Just cover the dough in plastic and place in the refrigerator for one to two days or you can freeze the dough for up to one month. Let the dough defrost before baking and bake following the directions.

Heart Shaped Oatmeal Chocolate Chip Cookies

Name: Heart Shaped Oatmeal Chocolate Chip Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, at room temperature; 1/2 cup brown sugar, lightly packed; 1/4 cup granulated sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1 1/2 cups old-fashioned whole rolled oats; 3/4 cup all-purpose flour; 1/2 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mini semi-sweet chocolate chips

Heart Shaped Oatmeal Chocolate Chip Cookies

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These cookies are packed with oats and are bursting with rich chocolate in every bite! Now the classic oatmeal chocolate chip cookie has a fun spin on it for Valentine’s Day. See blog post for more cookie variations.

Author: Alie Romano
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yield: 36 Mini Hearts 1x
Category: Cookies
Cuisine: American

Ingredients

Units Scale

1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups old-fashioned whole rolled oats
3/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips

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Instructions

Line a baking pan with parchment paper and set aside.
Preheat oven to 350˚F.
In a large mixing bowl beat butter and sugar together until light and fluffy. Add egg and vanilla extract.
In a separate bowl, whisk together oats, flour, cinnamon, baking soda, and salt. Add your dry ingredients to your butter mixture. Beat until incorporated. Add chocolate chips.
Spread batter onto your prepared baking pan. Using a spatula or floured hands, press the cookie dough into one large flat layer – like one giant cookie.
Bake in the center of the oven for 10 -12 minutes, until the middle of the cookie is fully baked.
Place on a cooling rack and let rest for a few minutes. While the cookies are still warm, very carefully not to burn yourself, cut out little heart shaped cookies. I used a 2 inch heart shaped cookie cutter. If you’d like to make cookies that hang from a glass rim, use a sharp knife and cut a thin rectangle out of the center of the heart (again while the cookies are still warm).

Notes

Variation – to make regular cookies, scoop tablespoon size cookies on a baking sheet approx. 1.5 inches apart. Bake for 8-10 minutes.

Nutrition

Serving Size: 1 cookie
Calories: 96
Sugar: 7g
Sodium: 53mg
Fat: 4.7g
Saturated Fat: 2.8g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 12.1g
Fiber: 0.4g
Protein: 1.4g
Cholesterol: 12mg

Find it online: https://bakingforfriends.com/heart-shaped-oatmeal-chocolate-chip-cookies/