Chocolate Chip Oatmeal Cookies

Ingredients

• 250 gplain flour
• 300 grolled oats
• 1 teaspoonbicarbonate of soda
• 1/2 teaspoonsalt
• 350 gchocolate chips
• 225 gbutter, melted
• 220 glight brown sugar (or dark brown sugar)
• 100 gwhite granulated sugar
• 1 tablespoonvanilla extract
• 2medium or large eggs

Instructions

1. 1

   Mix dry ingredients

   In a large mixing bowl, whisk together the flour, oats, salt, bicarbonate of soda and chocolate chips.

2. 2

   Whisk butter and sugar

   In a separate bowl, combine the melted butter and both sugars. Whisk vigorously until the sugar is mostly dissolved, then leave the mixture to cool for 5 minutes.

3. 3

   Add eggs and vanilla

   Add the vanilla extract and eggs to the butter mixture, then whisk vigorously until well combined.

4. 4

   Make the dough

   Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or rubber spatula until all the flour is incorporated and a soft dough forms.

5. 5

   Shape the dough

   Line a tray or plate with baking paper. Portion the dough into balls of 2 tablespoons each, roll them round and cover with cling film. Alternatively, arrange them in an airtight container lined with baking paper.

6. 6

   Chill the dough

   Refrigerate the dough balls for at least 20 minutes and up to 24 hours.

7. 7

   Heat the oven

   Preheat the oven to 180°C (160°C fan) for about 20 minutes. Line one or two baking trays with baking paper.

8. 8

   Bake the cookies

   Arrange the chilled dough balls on the trays, leaving about 5–7.5 cm between them. Bake for 15–20 minutes; check from 15 minutes, as the cookies may be ready at around 17 minutes.

9. 9

   Cool before serving

   Leave the cookies on the tray for 5 minutes, then gently transfer them to a wire rack to cool completely.

What are chocolate chip oatmeal cookies?

These American-style cookies bring together a familiar chocolate chip cookie base and rolled oats for a hearty, chewy bite. Oats add texture, while brown sugar helps give the cookies their rich flavour.

This version uses melted butter and a short chill for a soft dough that is easy to portion. The generous amount of chocolate chips means you get chocolate throughout the batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 2g protein, 29g carbs, 10g fat.

The oats, flour and sugars provide most of the carbohydrates, while butter and chocolate chips contribute much of the fat. Eggs and oats provide some protein, with the chocolate chips adding more. Pair a cookie with plain yoghurt or milk and fruit for a more balanced snack.

Why the ingredient choices work

Rolled oats: they give the cookies their characteristic texture without needing to be ground. Plain flour provides structure around the oats and chocolate.

Brown and white sugars: brown sugar brings a deeper, more molasses-like note, while white sugar balances it with a cleaner sweetness. Either light or dark brown sugar can be used.

Melted butter: it mixes readily with the sugars and makes a soft dough. Let it cool for 5 minutes before adding the eggs so the mixture is not hot.

Mixing the dough

Dry ingredients: whisk the flour, oats, salt, bicarbonate of soda and chocolate chips together first, so they are spread through the dough.

Wet ingredients: whisk the butter and sugars until the sugar is mostly dissolved, then add the eggs and vanilla. Stir the wet and dry mixtures together only until no loose flour remains.

Shaping and chilling

Even portions: use 2 tablespoons of dough for each cookie and roll the portions into balls. Similar-sized portions are more likely to bake at the same rate.

Chill time: refrigerate the shaped dough for at least 20 minutes, or leave it for up to 24 hours. Chilling firms the dough and makes the balls easier to handle.

How to judge doneness

Baking time: bake at 180°C (160°C fan) for 15–20 minutes, checking from the 15-minute mark. The recipe notes that its cookies were ready at about 17 minutes, but ovens can vary.

Cooling: leave the cookies on the hot tray for 5 minutes before moving them. They are delicate when first baked, so transfer them gently to a wire rack.

Serving and timing

This recipe makes 32 cookies and takes about 65 minutes in total, including the initial chilling period and oven preheating. If chilling the dough for longer, plan for that additional time.

Serve the cookies once cool, or enjoy one slightly warm while the chocolate is still soft. They also pair well with a glass of milk or a cup of tea.

Recipe notes & tips

• Measure the dough with the same 2-tablespoon portion each time for more even baking.
• Leave 5–7.5 cm between dough balls so the cookies have space on the tray.
• If making the dough ahead, keep the covered portions refrigerated for no more than 24 hours before baking.
• Start checking the cookies at 15 minutes, since the baking time can vary between ovens.
• Allow the cookies to firm up on the tray for the full 5 minutes before transferring them.

Variations

• Dark brown sugar: use it in place of light brown sugar for a deeper flavour.
• Chocolate choice: use dark, milk or white chocolate chips to suit your preference.
• Smaller cookies: portion the dough into smaller balls and begin checking them earlier.
• Make-ahead dough: shape the balls and chill them for up to 24 hours before baking.
• Extra chewy texture: keep the cookies towards the shorter end of the baking time, checking for doneness from 15 minutes.

Common mistakes to avoid

• Hot butter mixture: adding eggs while the butter is hot can affect them; leave the mixture to cool for 5 minutes first.
• Too little chilling: warm dough is harder to handle; refrigerate the shaped balls for at least 20 minutes.
• Uneven portions: different-sized cookies bake at different rates; measure each ball with 2 tablespoons of dough.
• Crowded tray: cookies need space as they bake; leave about 5–7.5 cm between them.
• Moving them too soon: fresh cookies can break easily; let them rest on the baking tray for 5 minutes.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Rewarm briefly in the oven if you prefer them warm, or freeze the baked cookies in a sealed container for longer storage.

Frequently asked questions