Perfect Oatmeal Chocolate Chip Cookies with golden brown edges and a soft, chewy centre. These oat cookies are a flavour sensation with a hint of cinnamon and plenty of chocolate chips. Ready in 30 minutes!
Soft and chewy Oatmeal Chocolate Chip Cookies ❤️
Where have these cookies been my whole life? With crispy edges and a chewy oat-filled centre, these cookies are completely moreish.
A dash of cinnamon and bucketload of chocolate chips make these cookies a firm favourite in our house. Perfect for morning tea or the lunchbox.
why you will love this recipe
- Soft and chewy oat-filled cookies
- They’re oh-so-chocolatey
- There’s no chilling the dough
- Ready in just 30 minutes
I’m a big oat fan, from porridge to Anzac Biscuits and everything in-between. So when you start talking about a mash-up between classic Oatmeal Raisin Cookies and perfect Chocolate Chip Cookies, I’m the first in line.
I knew exactly what I wanted for these Chocolate Chip Oatmeal Cookies. Just like the perfect CCC, I wanted them to be the right thickness – not too thick, not too thin. And they must have those deliciously crunchy, golden brown edges.
I wanted the middle to be thick and plump, with a dash of cinnamon for extra flavour, plenty of whole rolled oats for chew and a generous helping of chocolate chips (because chocolate is life, am I right?).
I added slightly more flour than my favourite Oatmeal Raisin Cookies, and swapped raisins for chocolate chips.
Crispy, buttery, sweet and cinnamon-y, with bursts of chocolate in every single bite.
The best part? There’s NO need to chill the dough.
Meet my favourite Oatmeal Chocolate Chip Cookies.
what you will need
These soft and chewy Oatmeal Chocolate Chip Cookies are quick and easy to make. Here’s what you will need:
- Unsalted butter
- Brown sugar
- Caster sugar: Or granulated sugar.
- Vanilla extract
- Plain flour: Or all purpose flour.
- Baking soda
- Rolled oats: I recommend using old-fashioned whole rolled oats for this recipe. Don’t use quick oats or oat flour.
- Chocolate chips
How to make them
These Chocolate Chip Oatmeal Cookies are as easy as 1-2-3. You don’t have to chill the dough, so they’re ready in just 30 minutes. Here’s how to make them – detailed instructions are included in the recipe card below.
- Beat together butter and sugars. Add egg and vanilla.
- Add flour, baking soda, cinnamon, salt and rolled oats. Stir through chocolate chips.
- Scoop, roll and bake ❤️
tips for making perfect oatmeal cookies
- Start with softened butter: If your butter is nice and soft (but not warm or melty), it’ll take just a minute or two to combine with the sugars. If your butter is too cold, it’ll take much longer to mix.
- Use the right oats: This recipe requires whole rolled oats, not quick oats or oat flour. They offer the best chewy texture and the perfect spread.
- Don’t over-mix your cookie dough: Once your ingredients are combined, you can stop mixing. If you keep mixing, you’ll develop more gluten, resulting in cookies that are dry or tough.
- Watch the baking time: These cookies will spread out naturally in the oven. I prefer a chewy cookie, with crispy edges so I bake these for 11-12 minutes. If you prefer a crispier cookie, go for 13-14 minutes.
frequently asked questions
I recommend using old-fashioned whole rolled oats for this recipe. Don’t use quick oats or oat flour. Whole rolled oats will give you that chewy cookie we all know and love.
Yes! you can add raisins instead of chocolate chips, or as well as! Dried cranberries work well too.
No. Place the cookie dough balls on the baking trays and watch in awe as they spread out naturally in the oven.
These cookies are chewy, thanks to the oats. If you want a crispier cookie, you can reduce the flour to 105 grams (3/4 cup). You can also bake them for a few extra minutes.
more oaty recipes to try
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Oatmeal Chocolate Chip Cookies
Thick and chewy Oatmeal Chocolate Chip Cookies.
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 100 grams (1 cup) rolled oats
- 150 grams (1 cup) chocolate chips, plus extra for decorating
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add the butter and sugars and beat using an electric beater on medium speed until smooth and creamy. Add egg and vanilla and beat until combined.
- Add flour, baking soda, cinnamon, salt and rolled oats and mix until soft cookie dough forms. Stir through chocolate chips.
- Roll cookie dough into balls, approximately 1.5 tablespoons of each, and place on baking trays, leaving room for the cookies to flatten out. Place in oven for 11-12 minutes or until golden brown on the edges.
- While cookies are warm, add a few extra chocolate chips on top. Gently move cookies to a wire rack to cool completely.
Oats: I recommend using old-fashioned whole rolled oats for this recipe. Don’t use quick oats or oat flour. Whole rolled oats will give you that chewy cookie we all know and love.
Make-ahead: You can make the cookie dough ahead of time. Roll into balls and then freeze them. When you are ready to bake them, let the cookie dough come back to room temperature and then bake as per above.
Storage: Keep cookies in an airtight container at room temperature.
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