Chocolate chip oatmeal cookies; soft and chewy oatmeal cookies, scented with cinnamon and vanilla, and studded with chocolate chunks.
There are a million ways to make a chocolate chip cookie.
Much like pizza, or video games, even a not-so-great one is still pretty enjoyable.
Today’s recipe is somewhat of a modern classic. Something rooted in USA culinary culture, but spread throughout many other parts of the world too. You’ll find many different variations of it all over the internet, in recipe books, or in someone’s mum’s kitchen. Some are bigger or crisper or chewier or sweeter. Some may have love-them-or-loathe-them raisins, some may have a handful of dark chocolate chips.
Want to make your homemade cookies even better? Check out The Ultimate Guide To Cookies on my Etsy store.
The chocolate chip oatmeal cookies you see before you right now are my absolute favourite iteration of this beloved treat.
Many a time I’ve made an oatmeal cookie and been just somewhat unhappy with it. Too much butter made them flat, too many oats made them gritty, too much cinnamon overwhelmed the chocolate. I’ve experienced every little unnerving mistake while perfecting these, but I’m happy to report that this recipe is the one. If you prefer video instructions with recipes, you can watch me make these lovely chocolate chip oatmeal cookies on my YouTube channel too!
Soft, chewy, sweet, and savoury all at once, these are chocolate chip oatmeal cookies worth every minute of your time. Golden cookies flecked with toasty rolled oats and punctuated with puddles of creamy milk chocolate. Sink your teeth into that rough-and-ready yet tender texture, and enjoy as it melts in your mouth. They’re the kind of cookie you can eat 2 at a time and not feel weighed down by.
They contain a little bit less butter, less sugar, and less chocolate than my standard cookie recipe. This isn’t for any start-of-a-new-year holiness, these chocolate chip oatmeal cookies are just more enjoyable that way. The taste of toasted oats stands out, the brown sugar flavour isn’t masked, and (despite my eternal instinct to add more) the amount of chocolate is in just the right balance with the amount of dough.
In my daily life here, I regularly offer my bakes up to Italians. In my experience, not only do they have a pretty high standard of what good food looks and tastes likes, they are also often very sincere. So I’m pleased to say that this particular version of these chocolate chip oatmeal cookies was one graciously and deliciously received. One person in particular devoured 4 in one sitting. Even my record is only 3 at a time!
Without wishing to sound like I’m trying to sell these to you a bit too much, they’re good. They’re really really good. They’ll last up to 5 days in an airtight container, they make a great snack or breakfast, and they’re really easy to make.
You will need a little bit of patience when it comes to chilling the dough before baking, but it’s absolutely worth doing. I speak from previous experience of impatience and disappointment. Chilling any kind cookie dough typically leads to better texture and shape. In this particular recipe, it allows the oats to soften, the flour’s gluten to develop, the flavours to mingle together, and to hold a nice even thickness throughout. 4 hours will do the job just fine, but an overnight or even 24+ hour rest and chill in the fridge will produce delicious results. I promise.
Anyway, enough waxing lyrical. Here’s a really good cooke recipe.
Want to save these chocolate chip oatmeal cookies for later? You can pin the image below:
To make these chocolate chip oatmeal cookies, simply follow the recipe below:
Ingredients
- 145g (9 ½ tbsp) softened salted butter
- 100g (½ cup) caster sugar
- 100g (½ cup) soft brown sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 large egg
- 200g (1 ⅔ cups) plain or ’00’ flour
- 75g (⅔ cup) rolled oats
- ½ tsp bicarbonate of soda
- ¼ tsp ground cinnamon
- Pinch of salt
- 200g (7 oz) milk chocolate or dark chocolate, chopped into chunks
Instructions
- Line 2-3 baking trays with greaseproof paper.
- In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture.
- Add the egg, beating it in thoroughly until well incorporated.
- Tip the flour in and stir until you have a smooth dough.
- Mix in the oats, bicarbonate of soda, cinnamon, salt, and chocolate chunks until you have a stiff cookie dough.
- Place the bowl of cookie dough into the fridge to rest and chill for at least 4 hours. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous chewy texture to develop.
- About 20 minutes before you’re ready to bake, preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
- Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 18-24 balls of dough from the mixture.
- Bake the dough balls on their trays for 12-15 minutes until golden at the edges. They may seem underdone but they will firm up as they cool!
- Cool the cookies on their tray for 5 minutes before cooling completely on wire racks.
- Enjoy!
BE A MAVERICK: why not add some chopped hazelnuts, walnuts, or pecans to the dough before chilling?
These chocolate chip oatmeal cookies will keep well in an airtight container for up to 5 days but are best enjoyed fresh!
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Even without the chocolate chips, they were delicious!
Very happy to hear that, thanks for trying it out!