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Oatmeal Chocolate Chip Cookies

by Nick Makrides
Top shot fo Oatmeal Chocolate Chip Cookies

These chewy and delicious Oatmeal Chocolate Chip Cookies are so indulgent and yummy during the holiday baking season. They’re packed full of yummy, rolled oats, chocolate chips and literally take about 30 minutes to make! Little effort, big results!

Nicks favorite thing…

My favorite thing about these yummy Oatmeal cookies is how satisfying just one cookie is. It’s packed full of oats which help give it a meatier cookie feel. And the pockets of chocolate chips help sweeten it.

Hand holding Oatmeal Chocolate Chip Cookies

What do they taste like?

These cookies have a delicious brown sugar cookie flavor, combined with little pockets of chocolate chips and yummy oats throughout.

Stack of Oatmeal Chocolate Chip Cookies

What are the ingredients I need?

Caster sugar – also known as superfine sugar.

Brown sugar – light or dark will work for this recipe.

Butter – I used unsalted. Make sure your butter is softened before using otherwise it will not cream properly with the sugar.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Egg – I used a large egg. Make sure it’s at room temperature.

Allpurpose flour – also known as plain flour.

Bicarb soda – also known as bicarbonate of soda or baking soda.

Salt – I used fine salt.

Rolled Oats – I used rolled oats. But quick oats will work too.

Chocolate chips – milk or dark will work.

Let’s go through each step.

Instructional image for Oatmeal Chocolate Chip Cookies 01

1. Add the caster sugar, brown sugar, butter and vanilla extract to a large bowl and use an electric hand mixer to beat until pale and creamy, about 3 minutes.

2.  Add the all-purpose flour, bicarb soda, salt, rolled oats and chocolate chips and mix using a spatula until a dough forms.

Instructional image for Oatmeal Chocolate Chip Cookies 02

3. Chill the dough in the fridge for 1 hour for chewier cookies with an even spread.

4. Use a medium sized cookie scoop to scoop rounds of the cookies onto the baking tray.

Stack of Oatmeal Chocolate Chip Cookies

5. Bake for 12 minutes or until golden around the edges.

6. Add some extra chocolate chips on top if you wish and allow to cool before serving or serve warm.

My Top Tips!

  • Using a cookie scoop is the easiest thing to use for even sized cookies that bake at the same time! Just note, it may be tricky to scoop cold dough. You might just want to eyeball it.
  • Add some chocolate chips on top as soon as they come out of the oven for prettier looking cookies.

Oatmeal Chocolate Chip Cookies in a stack with bitten cookie

Other Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Hand holding Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Serves 12

5 from 2 votes
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: American

Ingredients

Oatmeal Chocolate Chip Cookies

  • 1/4 cup caster sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 tsp bicarb soda
  • 1/2 tsp salt
  • 1 cup rolled oats
  • 1 cup dark or milk chocolate chips + extra to sprinkle


Instructions

Oatmeal Chocolate Chip Cookies

  • Preheat your oven to 170C / 340F. Line two baking trays with baking paper.
  • Add the caster sugar, brown sugar, egg, butter and vanilla extract to a large bowl and use an electric hand mixer to beat until pale and creamy, about 3 minutes.
  • Add the all-purpose flour, bicarb soda, salt, rolled oats and chocolate chips and mix using a spatula until a dough forms. Chill the dough in the fridge for 1 hour for chewier cookies with an even spread.
  • Use a medium sized cookie scoop to scoop rounds of the cookies onto the baking tray and bake for 12 minutes or until golden around the edges. Add some extra chocolate chips on top if you wish and allow to cool before serving or serve warm.

Notes

Storage
Cookies can be stored in an airtight container for up to three days.

Nutrition

Calories : 185kcal
Carbonhydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Trans Fat : 1g
Cholesterol: 34mg
Sodium: 152mg
Potassium : 62mg
Fiber: 1g
Sugar : 10g
Vitamin A: 256IU
Calcium: 18mg
Iron: 1mg
Nutrition Disclosure

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4 comments

Megan November 6, 2021 - 5:06 am

Omg so delicious. Highly recommend making these. In the online recipe it doesn’t have when to add the egg. Love your recipes

Reply
Nick Makrides November 7, 2021 - 9:11 pm

Hi Megan!Thanks for letting me know! I’ve gone in and changed that 🙂 N x

Reply
Megan November 7, 2021 - 12:51 pm

5 stars
I literally ate the first batch in a weekend. I just made a double batch and mixed up my chocolate chips to include milk dark white and caramilk. The batter is so delicious but baked it’s even better. Must bake these goodies

Reply
Nick Makrides November 7, 2021 - 9:04 pm

Aww! That’s so sweet Megan! glad you enjoyed the recipe! 🙂

Reply

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