Add oats to chocolate chip cookies and you get these delicious chocolate chip oatmeal cookies. The addition of rolled oats gives these cookies and addictive chewy texture, while still having that perfect softness of a cookie.
These cookies are incredibly easy to make, using only one bowl and a stand mixer or hand held electric mixer. They also freeze extremely well, meaning you can make a big batch and always have cookies on hand.
What you need:
To make these chocolate chip oat cookies you will need the following ingredients (substitutions are also listed):
- Butter – Salted butter was used in these cookies, although this can be substituted for unsalted butter. If using unsalted butter, 1/2 teaspoon salt can be added to the cookie dough.
- Brown sugar – The brown sugar can be substituted for white sugar, or a mixture of half brown sugar and half white sugar.
- Egg – A large sized egg was used in this recipe.
- Vanilla extract – This can be substituted for an equal amount of vanilla essence.
- Plain flour
- Baking soda
- Rolled oats – Use traditional rolled oats in these cookies.
- Chocolate chips – Dark chocolate chips were used in these cookies, but feel free to swap these for your favourite flavour of chocolate chips.
More cookie recipes
- Caramilk chunk cookies
- Double chocolate chip cookies
- 3 ingredient peanut butter cookies
- Golden syrup biscuits
- Caramilk cookie slice
Step by step instructions
Step 1. Cream the butter and sugar
Using a stand mixer or electric hand held beaters, cream together the brown sugar and butter until pale and creamy.
Step 2. Beat in the remaining ingredients
Beat in the vanilla extract and eggs, followed by the flour and baking soda, and finally the rolled oats and chocolate chips.
Step 3. Bake the cookies
Roll the cookie dough into balls and place on a baking tray. Bake for 10 minutes. Set aside to cool on the tray completely.
Store these cookies in an airtight container at room temperature for up to 5 days.
These cookies are suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
- 115g/ 1/2 cup / 1 stick butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon baking soda
- 1 cup rolled oats
- 1 cup dark chocolate chips
- Preheat oven to 160°c/325°F. Grease or line 2 baking trays with baking paper and set aside.
- Add the softened butter and brown sugar to the bowl of a stand mixer. Beat with a flat beater attachment until pale and creamy.
- Add the egg and vanilla extract to the bowl and beat once again until well combined, pausing and scraping the sides of the bowl as necessary.
- Add the flour and baking soda and beat until just combined. Mix through the rolled oats and chocolate chips.
- Take spoonfuls of dough and roll into balls, placing each ball on the prepared baking trays. Bake for 10 minutes. Allow to cool completely on the trays.
- The flavour of chocolate chips doesn't effect these cookies other than taste wise, so feel free to use your preferred chocolate chip flavour.
- The dough can be frozen, then defrosted, rolled and baked at a later date.
- A few extra chocolate chips can be gently pressed onto the dough balls just before baking.
- The dough can also be mixed using a large mixing bowl and electric hand held beaters.
- Use a cookie scoop to make scooping the dough easier.
- The cookies will still be very soft when removed from the oven, but will firm up quickly as they cool.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 75mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 2g