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Oatmeal Chocolate Chip Cookies
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Built by the community using Oatmeal chocolate chip
Thick, chewy cookies with golden oat texture and pools of melted chocolate. Classic American bakery-style cookies that come together in minutes and fill the kitchen with an irresistible smell.
Cooking Ability Level
Prep
15 mins
Cook
13 mins
Makes
20
Difficulty
Easy
Budget
Cheap
Calories
420
Ingredients
- 200g rolled oats
- 120g plain flour
- 150g chocolate chips
- 125g butter, softened
- 100g brown sugar
- 50g white sugar
- 1 egg
- 1 tsp vanilla extract (optional but recommended)
- ½ tsp salt
- ½ tsp bicarbonate of soda (baking soda)
1. Preheat your oven to 180°C / 350°F. Line two baking trays with baking paper or lightly grease them with butter.
2. In a large bowl, beat the softened butter with both sugars until pale and creamy — about 2 minutes by hand or 1 minute with an electric mixer.
3. Add the egg and beat again until well combined and fluffy.
4. Sift in the flour, bicarbonate of soda, and salt. Stir to combine — don't overwork it.
5. Fold in the rolled oats until evenly distributed, then fold in the chocolate chips.
6. Roll heaped tablespoons of dough into balls and place on the prepared trays, leaving about 5cm between each one. Press each ball down slightly with your palm — they won't spread much on their own.
7. Bake for 11–13 minutes, until the edges are just golden but the centres still look slightly underdone. They will firm up as they cool.
8. Leave on the tray for 5 minutes before transferring to a wire rack. Eat warm for maximum chocolate pull, or store in an airtight tin for up to 5 days.
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Nutrition per Serving
420
Calories
6g
Protein
58g
Carbs
19g
Fat