Matcha Oatmeal Chocolate Chunk Cookies
DRY INGREDIENTS:
- 1 1/3 cups all-purpose flour 215g
- 3/4 tsp baking soda 2g
- 1/4 tsp salt 1.25g
- 2 1/2 tsp culinary matcha powder 7g
WET INGREDIENTS:
- 3/4 cups butter (before melting) 170g (can be substituted for vegetable oil.)
- 3/4 cups brown sugar (packed) 140g
- 1/4 cup granulated sugar 55g (can add more if desired. Recipe is less sweet.)
- 1 Tbsp vanilla extract
- 1 large egg 50-55g beaten
- 2 1/4 cups Quaker oats 235g
- 1 1/4 cups semi-sweet dark chocolate chunks or chips or both 210g
FOR DOTTING THE COOKIES:
- 1/2 cups semi-sweet dark chocolate chunks 85g (can add more if desired)
MIX DRY INGREDIENTS:
1. Combine all-purpose flour, baking soda, salt, matcha powder. Whisk to combineMIX
WET INGREDIENTS:
2. Combine brown sugar, granulated sugar, vanilla extract, egg. Whisk to combine
3. Add melted butter
4. Stir to combine
FOLD IN THE DRY MIXTURE TO THE WET MIXTURE:
5. Stir in about 1/3 of the dry ingredients into the wet ingredients and then combine and then another 1/3 and so on
6. Stir until combined. Don't over stir
7. Fold in the oats
8. Gently stir to combine the oats into the cookie batter
9. Add chocolate chunks and/or chips
10. Gently stir to just combine
SHAPE THE COOKIES:
11. Line a baking sheet with parchment paper. I use a small cookie scoop. You can just pinch off the dough and roll into a dough ball. You can make the cookies larger too if you like (but increase the baking time accordingly!)
12. Scoop the cookie dough and place on baking sheet about 1 1/2-2 inches apart
13. Then slightly flatten the cookie doughs with your palm. Chill the cookie dough in the refrigerator for at least 30 minutes to 1 hour
BAKE THE COOKIES:
14. Preheat oven at 175C. Bake for 12 minutes. If you are using cooking oil, reduce baking time to 8-10 minutes or bake just until the edge started to brown but the middle still seems very soft for soft gooey texture. 12 minutes will give you a crispy light texture if that's what you prefer
15. Remove from the oven and dot with more chocolate chunks when they are hot. They will still be very soft. Let them cool down on the baking sheet for 5 minutes and then transfer to a cooling rack
16. Transfer to a cooling rack to let them cool down completely
17. ENJOY!
