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Oatmeal Chocolate Chip Cookies

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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!

Oatmeal Chocolate Chip Cookies in a stack with bitten cookie

Nick’s 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 Oatmeal Chocolate Chip Cookies 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 for Oatmeal Chocolate Chip Cookies?

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.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

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.

Other Recipes You Might Like!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Oatmeal Chocolate Chip Cookies - Thumbnail 24

Oatmeal Chocolate Chip Cookies

These chewy and delicious Oatmeal Chocolate Chip Cookies packed full of yummy, rolled oats, chocolate chips and literally take about 30 minutes to make!

Serves 12

5 from 2 votes
Print Recipe Pin Recipe
Prep: 30 minutes
Cook: 12 minutes
Total: 2 hours
Course: Dessert
Cuisine: American
Calories: 185kcal

Ingredients

Oatmeal Chocolate Chip Cookies

  • 1/4 cup / 50 g caster sugar
  • 1/2 cup / 100 g brown sugar
  • 1/2 cup / 125 g unsalted butter
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup / 150 g all-purpose flour
  • 1/2 tsp bicarb soda
  • 1/2 tsp salt
  • 1 cup / 120 g rolled oats
  • 1 cup / 200 g dark or milk chocolate chips + extra to sprinkle

Learn How To Make it! [VIDEO]


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
Gave this recipe a go?Mention @thescranline or tag #thescranline!

5 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
kayla February 19, 2022 - 2:15 am

5 stars
awsome i really like the recipe!

Reply

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