Who can resist the heavenly combination of chewy oatmeal and rich chocolate chips in a cookie? This chewy oatmeal chocolate chip cookies recipe will make the most delicious cookies. A classic favourite loved by everyone, they are the perfect blend of sweetness and texture that’s just wonderful. So, lwhy not bake up a batch of the most delicious chewy oatmeal chocolate chip cookies ever? Delicious soft Chewy Oatmeal Chocolate Chip Cookies are the perfect way to fill your cookie jar.
They’re a real favourite of ours, with a soft, chewy, texture, hiding delicious pops of sweet chocolate. If you’re anything like me, you’re going to love these cookies too.
We’ve tried so many variations of the basic recipe and finally, agree that this one is our absolute favourite. They literally fly out of the cookie jar.
- This is a simple recipe to make, with no complicated cooking techniques. It involves mixing the ingredients together and allowing the dough to chill for a while (30 minutes in the fridge).
- These chewy Oatmeal Chocolate Chip cookies have a great depth of flavour from using ground cinnamon and a dash of vanilla extract.
- It’s the oats that give the cookie its lovely chewiness. I use porridge-style oats sometimes called rolled oats, which give a gorgeous chewy texture. If you want more texture than that then you could use half porridge oats and half jumbo oats so, your decision, how chewy do you want your cookie?
- Irresistibly bursting with chocolate chips. I love the number of chocolate chips in this recipe. They melt in your mouth as you eat, gorgeous. I use the smaller chocolate chips as they’re easier to mix evenly into the cookie dough. Every bite gets a chocolate hit.
- Overall these cookies are soft. These are definitely cookies and not a crispy, snappy type of sweet biscuit.
- This recipe is easy to follow and guarantees perfect results every time.
The Health Benefits of Oats
I’m not arguing that cookies are a health food, well not really but oats do have a lot of health benefits so if you’re wanting cookies why not benefit from all that goodness at the same time. Reduces the cookie guilt factor a little.
This isn’t a nutrition blog but here are a few useful things that you’ll be gaining when you include oats as one of the ingredients.
- dietary fibre – a great aid to digestion. The fibre in oats is soluble fibre which promotes healthy gut bacteria, reduces blood glucose levels and helps with regulating type 2 diabetes.
- oats may lower the risk of heart disease by lowering cholesterol.
- they’re also surprisingly high in protein, antioxidants, vitamins and minerals.
There is so much that’s good about including oats in your diet just ask the mighty google if you’re interested in a full background.
Instructions for this Oatmeal and Chocolate Chip Cookie Recipe
The details you need to make these cookies are all in the recipe below. This is just a quick walkthrough so that you know the basic steps involved.
- Make the cookies by hand or using a mixer. If you do use a mixer then stir the chocolate chips in by hand at the end to avoid the chocolate getting too broken up. The texture will be better that way.
- Mix the butter and sugar together and beat in the egg. Everything needs to be well combined.
- Add the flour, baking powder, bicarbonate of soda, and vanilla. You may need to add a little at a time… sometimes this makes it a little easier to mix everything together well.
- Add in the chocolate chips and stir to incorporate them but not break them up.
- Portion 2 tablespoon amounts of cookie dough onto a baking tray. This makes a large cookie. I usually weigh out 100g amounts which gives a nice-sized cookie but I only get about 8 cookies from the total mixture.
- Press the mixture together to form a spherical ball, don’t be too forceful though. Then flatten them just slightly onto the tray.
- Chill the dough in the refrigerator for around 30 minutes. The reason for this is that they won’t spread so far when they’re cooking giving a nice thick cookie which I and my family like.
- Bake in a preheated oven for 10 to 12 minutes. You want the edges set and the middles still a little soft.
- Leave them to cool for a few minutes and then move them onto a cooling tray. They’re fragile at this point so be gentle.
- Remember not to be tempted into eating them straight out of the oven as molten chocolate can be very hot and may scald you.
Variations on the main recipe
One of the best things about this recipe is that it allows room for creativity. You can add your favourite nuts or dried fruits to ring the changes a little bit. We’ve tried them all at some point. This is definitely a tried and tested recipe. You may alter this chewy oatmeal chocolate chip cookies recipe in the following ways to enjoy some even more delicious flavour alternatives.
The secret to the perfect chewy texture lies in using rolled oats, which add depth and character to the cookies.
- substitute a chopped-up bar of chocolate for the chocolate chips. That way you get to use your favourite variety.
- use white chocolate chips for a bit of colour contrast and a difference in flavour.
- substitute some of the chocolate chips for raisins.
- add 50g of chopped hazelnuts or walnuts (1/3 cup) with the chocolate chips. This is quite amazing.
- add 1/2 teaspoon of vanilla extract.
- dot a few chocolate chips on the surface of the cookie dough so that the chocolate is clearly visible once they’ve baked to perfection.
Storing the best Oatmeal and Chocolate Chip Cookies
Now you’ve made the best oatmeal and chocolate chip cookies you’ve ever tasted, you are going to need to store them somewhere. They’re best stored in an airtight container for up to 4 days. (I bet they don’t last that long!)
You may store the dough in the fridge for up to 4 days. Bake it as you would the fresh dough. You may need to allow a minute or two extra for baking, just ensure that the edges are set and the centres are still a little bit soft.
The best way to do this, in my opinion, is to take 2 tablespoons amounts of dough, shape them into a cookie and freeze them in an open tray. Once they’ve frozen, layer them with baking parchment and store them in the freezer for up to 2 months.
When you want cookies, take the frozen dough out of the container and bake at the same temperature as you would fresh dough. You may need to allow a couple of extra minutes for them to bake.
Freezing the baked Cookies
Freeze the baked cookies on an open tray and once frozen, pop them all together in a suitable container. You may wish to layer them with baking parchment to keep them separate so that you can thaw them one at a time.
Thaw on the countertop until they reach room temperature. If you’re feeling like spoiling yourself, warm it a little in the microwave and enjoy a gorgeous, soft, chewy Oatmeal and Chocolate Chip Cookie. (Remember that hot melted chocolate can scald so do this carefully.)
Frequently Asked Questions (F.A.Q.’s)
I haven’t tried this, however, if you’ve only got instant oats (I think that’s a ready-brek style oats in the UK) then I suspect that whilst instant oats can be used in a pinch, rolled oats provide a better texture and flavour to the cookies. Instant oats might result in a slightly different consistency.
To make vegan-friendly cookies, replace the butter with vegan butter, margarine or coconut oil, and use flax eggs as a substitute for regular eggs. Replace the chocolate chips with suitable vegan chocolate chips or roughly chop a vegan-friendly chocolate bar. Follow the rest of the recipe as it is written.
Absolutely! Simply shape the cookie dough into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag. When ready to bake, let them thaw slightly and then follow the baking instructions as usual.
If your cookies turned out flat, it’s likely that the dough was not chilled enough before baking. To avoid this, refrigerate the dough for at least 30 minutes before baking.
In this cookie recipe, the light brown sugar adds moisture and a rich flavour to the cookies. While you can use white sugar, it may result in a slightly different taste and texture.
When stored in an airtight container, these cookies can stay fresh for up to a week. However, they are so delicious that they rarely last that long!
Yes, you can. However, the cookies will spread a lot more when cooking giving a flatter cookie. Still delicious but thinner.
I love baking, it’s one of the things that I can truly lose myself in and making this chewy oatmeal chocolate chip cookies recipe is something that I enjoy… my family begins to panic if the cookie jar begins to empty. This is the one recipe that they ask for most often. Give it a try!
If you like this cookie recipe then you may like these…
- Soft and Chewy Oat and Raisin Cookies
- Lemon Cookies
- Oat and Coconut Cookies
- Peanut Butter Cookies
- Peanut Butter Cookies and Chocolate Chips
- Chocolate Crinkle Cookies
- Shortbread Cookies
- Chocolate Chip Cookies
- Easy Ginger Cookies
- Make White Chocolate Cranberry Cookies
Easy Chewy Oatmeal Chocolate Chip Cookies Recipe
Equipment
- 1 mixing bowl
- measuring spoons
- weighing scales
- baking tray
- assorted spoons for mixing
Ingredients
- 4.4 ounces butter
- 3.5 ounces light brown sugar
- 2.6 ounces caster sugar white or golden caster sugar will be fine
- 1 egg large
- 5.3 ounces plain flour also known as all-purpose flour
- 5.3 ounces rolled oats
- 1 teaspoon baking powder
- 5.3 ounces chocolate chips or roughly chop up your favourite chocolate bar
- 1 teaspoon vanilla extract
Instructions
- Add the butter and the sugars into the mixing bowl, mix thoroughly until the butter and sugar are well combined and creamy.4.4 ounces butter, 3.5 ounces light brown sugar, 2.6 ounces caster sugar
- Add the egg and the vanilla extract and mix to combine. You don't need to beat the egg into the butter/sugar mix as we're not trying to add air.1 egg, 1 teaspoon vanilla extract
- Add in the flour and the baking powder. Mix once more until everything is well combined and there is no flour hanging around the sides of the bowl.5.3 ounces plain flour, 1 teaspoon baking powder
- Mix in the rolled oats and stir until they are completely mixed in.5.3 ounces rolled oats
- Add the chocolate chips and stir until they are evenly mixed though the dough. It may be getting a little bit stiff but just keep stirring it will all come together.5.3 ounces chocolate chips
- Line the baking tray with parchment/greaseproof paper and use a tablespoon or cookie scoop to portion out pieces of dough. Scoop two tablespoon amounts of dough per cookie out onto the baking tray. Mould them into a roughly spherical shape with your fingers but don't compress them. Depress the top slightly to give a circular cookie.
- If you weigh out 100gram amount of the dough you will make about 8 large cookies – bakery style.
- Place this tray into the refrigerator and allow it cool for approximately 30 minutes. (Follow this step if you want a nice thick cookie.)
- Preheat the oven to 400F/200C/180C Fan
- Cook for approximately 12 minutes until the edges are slightly golden and the tops are still a little soft. They'll firm up as they cool. (Bake for 10 minutes for a soft-bake cookie and 14 minutes for a firmer more biscuit-like cookie.) They're done when they are golden brown in colour.
- Leave them on the baking tray for a few minutes before moving them onto a cooling rack and allow them to cool. They're a little fragile straight out of the oven. Resist munching them straight away as the chocolate will be quite hot from the oven.
Notes
- substitute some of the chocolate chips for raisins.
- add 50g of chopped hazelnuts or walnuts (1/3 cup) with the chocolate chips. This is quite amazing.
- dot a few chocolate chips on the surface of the cookie dough so that the chocolate is clearly visible once they’ve baked to perfection.
Storing the Cookies:
These cookies will store for up to 4 days in an airtight container. You may store the dough in the fridge for up to 4 days. Cook as you would the fresh dough. You may need to allow a minute or two extra for baking, just ensure that the edges are set and the centres are still a little bit soft.Nutrition
Hungry for more? Follow us on FACEBOOK, TWITTER, PINTEREST OR INSTAGRAM
Keep up with our latest news or share your own pictures of any ‘theSimplerKitchen’ recipes that you’ve made.
Why not Pin this chewy Oatmeal Chocolate Chip Cookies recipe for later…
These look so yummy, and your blog looks great 😍.
Thank you Lisa, I hope you get to try the cookies.
Oh goodness. I love oatmeal cookies and, of course, love chocolate. I will make this the next time I am wanting a treat.
I hope you get to try them – they’re pretty wonderful.
Thank you Elise, They do make a satisfying sweet treat. Difficult to stop at just one sometimes but maybe that’s my lack of willpower.
This is a great cookie recipe. I am a huge fan of oatmeal and chocolate chips.
Thank you Gina, I hope you get to try them.