Dessert - Sally's Baking Addiction's Chocolate Chip Cookies recipes (2023)

Dessert - Sally's Baking Addiction's Chocolate Chip Cookies recipes (1)Author: Nancy EppingerDate: 2022-09-26


If you're a fan of oatmeal chocolate chip cookies, you'll love these bars! They're rich, chocolatey, and just the right amount of sweet. They're perfect for a quick snack or dessert, and they're sure to satisfy your cravings.
These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. Sally's Baking Addiction's Chocolate Chip Cookies are the best cookies to make if you're a fan of chewy, chocolatey goodness.

Zucchini Chocolate Chip Cookies

Dessert - Sally's Baking Addiction's Chocolate Chip Cookies recipes (2)

The middle of these zucchini oatmeal chocolate chip cookies is chewy, while the edges are crisp. You can't even tell where the vegetable is! Before baking, put the dough in the fridge for at least two hours.
Total time: 155 minutes
Cook time: 14 minutes
Prep time: 135 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 13


  • 1 cup (140g) shredded & blotted zucchini (see step 1)
  • 2 cups (160g) old-fashioned whole rolled oats*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips

How to cook:

  1. Use a clean kitchen towel or paper towel to pat the shredded zucchini dry. There's no need to squeeze out all the water; blotting is enough. You need 1 cup (140g) of shredded zucchini that has been lightly dried. Set aside until step 4. (Or, cover and put in the fridge for up to a day. When you add it to the dough, it can be cold.)
  2. In a medium bowl, mix the oats, flour, baking soda, salt, and cinnamon together. Set aside.
  3. With a hand mixer or stand mixer with a paddle attachment, beat the softened butter and both sugars on medium speed for about 2 minutes, or until the mixture is creamy. Add the egg and mix on high for about a minute, until everything is mixed well. When you need to, scrape the sides and bottom of the bowl. Add the maple syrup and vanilla and mix on high until everything is mixed together.
  4. Add the zucchini and the dry ingredients to the wet ingredients, and then mix on low speed until everything is mixed together. Mix in the chocolate chips while the mixer is still going on low speed. Cover the dough and put it in the fridge for at least two hours (and up to 4 days). If the dough has been in the fridge for more than a few hours, let it sit at room temperature for at least 30 minutes before rolling and baking.
  5. Set the oven to 177°C (350°F). Use parchment paper or silicone baking mats to line baking sheets. Set aside.
  6. Put 1.5 Tablespoons of dough per cookie on the baking sheets. You can scoop or roll the dough into balls. Bake for 13–14 minutes, or until the sides are just a little bit browned. They will look very soft in the middle. For edges that are more crunchy, bake for 15 minutes.
  7. Take the cookies out of the oven and let them cool for 5 minutes on the baking sheet. Then, move them to a wire rack to cool completely. I like to press a few more chocolate chips into the tops of the cookies while they are still warm. This is just for looks. As soon as they come out of the oven, cookies are very soft, but as they cool, they get chewier.
  8. Cookies can be kept fresh for up to 5 days at room temperature if they are covered, or for 1 week in the fridge.

Notes: Pumpkin Chocolate Chip Oatmeal Bars, Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the …


What is the best recipe for oatmeal chocolate chip cookies?

These oatmeal chocolate chip cookies are the best! In a medium bowl, mix the flour, cinnamon, baking soda, and salt together. Set aside. In a large bowl, beat the butter on medium-high speed for about 1 minute with a hand mixer or a stand mixer with a paddle attachment.

How do you make banana oatmeal bars?

They are more solid versions of my yummy baked oatmeal. Set the oven to 177°C (350°F). Line a square 9-inch baking pan with parchment paper that hangs over the sides enough to make it easy to take the bars out of the pan. Set aside. Mash the bananas in a large bowl or the bowl of your stand mixer.

Are oatmeal bars good for You?

Satisfying your sweet tooth and unbelievably easy to make, these healthy oatmeal bars should definitely be on your to-bake list. I just want more. Ok, I know chocolate chips aren't always healthy, but they're good for the soul! Of course, you don't have to use them, so feel free to leave them out.

Do you need a mixer to make chocolate chip cookie bars?

These soft and chewy chocolate chip cookie bars don't need a mixer, and you don't have to wait for the cookie dough to chill. Set the oven temperature to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to make it easy to lift the bars out of the pan when they are cool.


sallys baking addictions chocolate chip cookies

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Sally's Baking Addiction's Chocolate Chip Cookies

Dessert - Sally's Baking Addiction's Chocolate Chip Cookies recipes (3)

If you like chewy, chocolatey cookies, the best ones to make are the Chocolate Chip Cookies from Sally's Baking Addiction. This classic cookie recipe is wonderful in every way.
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 10


  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks


  • Serving Size: 1 Cookie
  • Calories: 177 calories
  • Sugar: 13.2 g
  • Sodium: 106.2 mg
  • Fat: 9.4 g
  • Saturated Fat: 5.7 g
  • Trans Fat: 0 g
  • Carbohydrate: 22.2 g
  • Fiber: 1.1 g
  • Protein: 2.2 g
  • Cholesterol: 23 mg

How to cook:

  1. 1. Beat the butter and sugar together for about 3–4 minutes, until the mixture is light and fluffy.
  2. 2. Mix in egg and vanilla extract.
  3. 3. Add the flour, cornstarch, baking soda, and salt while the mixer is on low speed.
  4. 4. Add chocolate chips and stir. It will be tough.
  5. 5. Put in the fridge for at least half an hour or overnight.
  6. When you're ready to bake, heat the oven to 350 degrees.
  7. 7. Use balls of dough about the size of a tablespoon and shape them into thick discs.
  8. 8. Put on a cookie sheet lined with parchment paper and bake for 8 to 10 minutes.
  9. The edges should be just barely golden brown.
  10. 9. Take the cookies out of the oven and let them cool on the cookie sheet for a few minutes. Then move them to a cooling rack to cool completely.

Notes: Peanut Butter Banana Chocolate Chip Oatmeal Bars, Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside. In a …

Oatmeal Chocolate Chip Bars

Dessert - Sally's Baking Addiction's Chocolate Chip Cookies recipes (4)

These chewy oatmeal chocolate chip cookie bars taste great! It has oats and chunks of chocolate.
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 11


  • 113g (1/2 cup) unsalted butter, softened to room temperature
  • 100g (1/2 cup) soft brown sugar
  • 50g (1/4 cup) granulated sugar
  • 1 large egg
  • 1 tsp vanilla paste or extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 94g (3/4 cup*) all-purpose flour
  • 100g (1 1/4 cup) rolled oats or old fashioned oats
  • 170g (1 cup) milk chocolate chips or chunks


  • Calories: 196 calories
  • Carbohydrate: 25 grams carbohydrates
  • Cholesterol: 29 milligrams cholesterol
  • Fat: 10 grams fat
  • Fiber: 1 grams fiber
  • Protein: 3 grams protein
  • Saturated Fat: 6 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 147 milligrams sodium
  • Sugar: 14 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 3 grams unsaturated fat

How to cook:

  1. Turn the oven on and set it to 350°F (180°C). Use parchment paper to line an 8x8 baking dish. Leave a little bit of paper hanging over the edge so you can easily remove the baked cookie from the pan.
  2. Mix the flour, oats, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. If you are using a bar of chocolate, break it up into small pieces and set it aside.
  4. Put the butter, brown sugar, and white sugar in a large bowl. Use a hand mixer or a stand mixer with a paddle attachment to beat them for about 2 minutes, until they are lighter in color and creamy. If you don't have an electric mixer, use a wooden spoon to mix them until they are creamy.
  5. Add the egg and vanilla and mix until everything is well mixed.
  6. Add the dry ingredients and stir until a shaggy dough forms, but you can still see streaks of flour. Stir until everything is mixed together, then add the chocolate chips.
  7. Put the cookie dough into the prepared pan and spread it out evenly with an offset spatula. If you want, you can add more chocolate chips on top.
  8. Bake the cookie bars for 20 to 22 minutes, or until the edges are golden brown and the middle is set but still soft.
  9. Give the bars at least 30 minutes to cool in the pan before taking them out and putting them on a wire rack to cool more.
  10. Once it has cooled, cut it into 16 pieces with a sharp knife.

Notes: Chewy Oatmeal Chocolate Chip Cookies, Mix the wet ingredients together. Combine the wet and dry ingredients. Add the oats and chocolate chips. The dough will be thick and sticky. Chill the …

Read more:How to bake a whole sweet potato

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Should you use light or dark brown sugar in chocolate chip cookies? ›

Chocolate chip cookies are the perfect example of one dessert that will have its texture altered. Using dark brown sugar will have the cookies become thin and crisp so if that's the texture you're going for, use dark brown sugar in your recipe.

What happens if you use dark brown sugar instead of light in cookies? ›

Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture. Because acidic molasses reacts with baking soda, using dark brown sugar in place of light might cause a higher rise and/or a wider spread.

What is the secret to making cookies soft? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Is it better to use shortening or butter in cookies? ›

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

What's the secret to good cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  1. Always use butter.
  2. Choose the right sugar.
  3. Choose the right flour.
  4. Check your flour is in date.
  5. Choose the right kind of chocolate.
  6. Cream the butter and sugar.
  7. Beat in the eggs.
  8. Fold in the flour.

Why do my chocolate chip cookies go flat when I bake them? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Why do my homemade chocolate chip cookies get hard? ›

Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It's the same thing that happens to breads, muffins, and other baked goods.

What is the best melting chocolate for chocolate chip cookies? ›

Chopped Dark Chocolate Bar

If you want to experience the extra softness and chewiness of your favorite chocolate chip cookies, chop up a bar of dark chocolate and mix the chunks in the dough. Dark chocolate, which contains from 50% to 90% cocoa solids, is often referred to as the best chocolate for cookies.

What are the three cookies in Dreamlight Valley? ›

Dreamers must gather three ingredients in Disney Dreamlight Valley to make My Hero Cookie; Wheat, Butter, and Any Sweets.

What are the three unique cookies in Dreamlight Valley? ›

Chocolate Chip Cookies (Wheat, Butter, Cocoa, Sugarcane) My Hero Cookie (Wheat, Butter, Any Sweet Ingredient) Biscuits (Wheat, Sugarcane, Butter)

Which brown sugar is better for cookies? ›

Dark brown sugar provides a richer, more complex flavor for baked goods. Its dark color and rich flavor are often used in baked goods that benefit from a deep molasses flavor. It also provides more moisture because of the higher molasses content.

How long should you refrigerate cookie dough for? ›

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

What type of brown sugar is best for cookies? ›

Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. A lot of bakers, however, will use light and dark brown sugar interchangeably.

Is it better to bake cookies with butter or oil? ›

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

What makes cookies chewy and not hard? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

What is the best sugar for cookies? ›

Granulated sugar

Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.

What brings out the flavor in cookies? ›

Salt is important in baking cookies. Most recipes call for a small amount, depending on the size of the recipe, but it brings out flavor and helps the gluten do its job. Kosher, sea and table salt are fine to use as long as they're finely ground.

What does milk do in cookies? ›

In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.

Does butter or Crisco make cookies softer? ›

Shortening generally makes baked goods softer. Shortening is flavorless. Butter adds a rich flavor to baked goods.

What is the number one cookies? ›

1 Chocolate Chip Cookie (No Further Description Necessary)

America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie.

What is the number one best selling cookie? ›

Oreo Cookies

Oreo, the best-selling cookie brand in America, generates over $675 Million in annual revenue!

What is the golden rule in baking cookies? ›

"My golden rule for baking is make it cold and bake it hot," she said.

Do you flatten chocolate chip cookies before baking? ›

And there are no baking police: If your recipe tells you to flatten your cookies before baking, you just go ahead and do that however you want. So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly.

Should you bake cookies on parchment paper? ›

Lining a baking sheet when making cookies: Not only will the parchment help cookies bake more evenly, the non-stick quality also helps prevent them from cracking or breaking when lifting them off the sheet. Decorating home-baked goods: Parchment paper makes the perfect wrapper for baked goods.

Should I use baking soda or baking powder in cookies? ›

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

What makes cookies rise baking soda or baking powder? ›

Baking soda is also known by its chemist term: sodium bicarbonate. When heated, this chemical compound forms carbon dioxide gas – making your breads and cookies rise.

What happens if you put too much butter in cookies? ›

To fix cookies with too much butter or oil, try one of these options:
  • Add in extra flour.
  • Put the batter in the refrigerator for a few hours before baking.
  • Mix the leftover batter better (eliminate any clumping or hunks of butter).

Do you fold cookie dough? ›

Have you ever made a batch of chocolate chip cookies where some cookies have a ton of chips in every bite, and others are mostly dough? → Follow this tip: To thoroughly mix in the chips without overworking the dough, gently fold the chips into the dough with a scooping motion until they're evenly distributed.

What ingredient makes cookies hard? ›

The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.

How do bakeries keep cookies fresh? ›

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

Is it better to use semi sweet or milk chocolate chips for cookies? ›

With a 40–70% cacao percentage and lower sugar-to-cocoa ratio, semisweet chips remain the go-to choice. They shine through the dough and retain their shape, giving you distinct pockets of chocolate among each dollop of dough.

Are chocolate chip cookies better with melted butter or softened butter? ›

Chocolate chip cookies made with softened butter vs melted butter. In terms of flavor and texture, there's no difference. The cookies made with melted butter spread a tad more, but this difference is even less after the dough has been chilled (for a minimum of 1 hour).

Does dark brown sugar make cookies soft? ›

Brown sugar has a more complex flavor, and it also makes these cookies softer and more moist. This is a drop cookie recipe, so it's really quick and easy to make and you don't need to mess around with a rolling pin or cookie cutters. They bake up super-soft and moist, and they stay that way for days!

Should I use more white or brown sugar in cookies? ›

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.

Is dark brown sugar sweeter than light? ›

Main Differences Between Light and Dark Brown Sugar

Flavor: Light brown sugar has a mild sweet flavor similar to white sugar or mild caramel. On the other hand, dark brown sugar has a deep, almost bitter flavor similar to toffee.

What happens if you add more brown sugar to cookies? ›

Brown sugar, on the other hand, contains more moisture and is slightly acidic, so cookies made with mostly brown sugar will be chewier and rise higher (because the baking soda reacts to the acid in the sugar).

Is it better to bake cookies with dark brown sugar or light brown sugar? ›

The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.

What happens if you use more white sugar than brown sugar in cookies? ›

If you decide to substitute brown sugar with white sugar minus the molasses, it's important to keep in mind your cookies (or other baked treats) will turn out a little crisper, since they will lack some of the moisture usually contained in brown sugar.

What sugar is best for cookies? ›

Granulated sugar

Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.

Why do you put powdered sugar in cookies? ›

The powdered sugar in the recipe helps absorb moisture from other ingredients, giving the cookies a unique bumpy looking appearance and an extra tender and chewy texture.

What does vanilla extract do for cookies? ›

The reason why vanilla extract is used in baking is that it enhances the flavours of other ingredients like sugar, milk, etc. Vanilla's most crucial role is to take the edge off the smell of raw eggs.

Does brown sugar go bad? ›

Brown sugar essentially does not go bad (unless contaminants have gotten mixed in), making it ideal for buying in bulk, if you do a lot of baking. Hardened sugar isn't bad. It's just in need of moisture. However, brown sugar will perform best if used within two years of purchase.

What is the best brown sugar for baking? ›

Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. A lot of bakers, however, will use light and dark brown sugar interchangeably.

What's the difference between turbinado and brown sugar? ›

Color: Brown sugar is much darker than turbinado sugar, which has more of a golden hue than a deep brown color. Texture: Turbinado sugar has larger, coarser crystals than brown sugar, which has smaller and softer crystals that dissolve easier in creamed mixtures, sauces, and marinades.

What is the best flour for cookies? ›

All-purpose flour is best used for: cookies, muffins, bread, pie crusts, pancakes, biscuits, pizza dough, and pasta.

How do you know if you add too much sugar to cookies? ›

If your cookies come out too thin and crisp, it may be because there was too much sugar, especially white sugar, in the dough. A higher ratio of white sugar makes crisper cookies, whereas a higher ratio of brown sugar makes chewier cookies. Another possible cause is the temperature of the butter or batter.

What happens if you overmix cookie dough? ›

7. You overwork the dough. If you mix (or roll out) cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies.


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