Chocolate chip oatmeal cookies

Ingredients

• 125 g (1 cup)plain flour
• 2.5 g (1/2 teaspoon)ground cinnamon
• 2.3 g (1/2 teaspoon)bicarbonate of soda
• 1.5 g (1/4 teaspoon)salt
• 120 g (1 1/2 cups)old-fashioned rolled oats
• 150 g (2/3 cup)unsalted butter, melted
• 110 g (1/2 cup)light brown sugar
• 50 g (1/4 cup)granulated sugar
• 1 largeegg, at room temperature
• 5 ml (1 teaspoon)pure vanilla extract
• 170 g (1 cup)semisweet chocolate chips

Instructions

1. 1

   Mix dry ingredients

   In a medium bowl, stir together the flour, cinnamon, bicarbonate of soda and salt. Mix in the rolled oats.

2. 2

   Beat butter and sugar

   In a large bowl, beat the melted butter with both sugars until combined. Add the egg and vanilla extract and mix in.

3. 3

   Chill the dough

   Add the dry mixture to the large bowl and mix just until combined. Fold in the chocolate chips, cover the bowl and refrigerate for at least 1 hour or overnight.

4. 4

   Heat the oven

   Preheat the oven to 190°C (375°F). Scoop the dough onto a baking sheet lined with baking parchment.

5. 5

   Bake the cookies

   Bake for 12–14 minutes.

6. 6

   Cool completely

   Leave the cookies to cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.

What are oatmeal cookies?

Oatmeal cookies are a familiar American-style bake, made with rolled oats folded into a sweet dough. This version pairs them with cinnamon and chocolate chips for a mix of gentle spice, chewy texture and pockets of chocolate.

The method is straightforward: combine the dry ingredients, mix them into the butter-and-sugar base, then chill before baking. That rest makes the dough easier to scoop and helps the cookies keep their shape in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 0g protein, 0g carbs, 0g fat.

The oats, flour and sugars provide most of the carbohydrates, while the butter contributes much of the fat; the egg and oats add some protein. Pair a cookie with fruit or plain yoghurt for a more balanced snack.

Why use rolled oats?

Rolled oats give the cookies their characteristic chew and a more substantial texture than a plain flour dough. Stir them into the flour mixture so they are distributed evenly before everything meets the wet ingredients.

Old-fashioned rolled oats are specified here; finer or instant oats may produce a different texture.

Mix for a tender crumb

Butter and sugar: Beat the melted butter with both sugars until evenly combined, then add the room-temperature egg and vanilla. The egg at room temperature is easier to incorporate into the mixture.

Dry mixture: Once the flour and oats go in, stop mixing as soon as no dry patches remain. Fold the chocolate chips through gently to avoid overworking the dough.

Chilling and shaping

Chill: Cover the dough and refrigerate it for at least 1 hour, or overnight, as directed. If it has chilled overnight and feels firm, allow a little time to make scooping manageable.

Portion: Scoop the dough onto a parchment-lined baking sheet. Leave space between portions so the cookies can spread without running into one another.

When are they done?

Bake at 190°C for 12–14 minutes, checking towards the shorter end of the range. The edges should look set while the centres may still appear a little soft.

Let the cookies rest on the baking sheet for 5–10 minutes before moving them. They are delicate when hot and firm up as they cool on the wire rack.

Serving and pairing

Serve the cookies once cooled, or while still slightly warm if you like the chocolate chips soft. They work well as a simple afternoon treat with tea, coffee or a glass of milk.

For a fuller snack, pair one with plain yoghurt or fruit. Keep any extras in an airtight container once they have cooled completely.

Recipe notes & tips

• Measure the flour without packing it into the cup, or weigh it for consistency.
• Make sure the melted butter is not piping hot before mixing in the egg.
• Chill the dough for at least 1 hour as directed.
• Use baking parchment to make lifting the cookies off the tray easier.
• Check the cookies at 12 minutes, since ovens and cookie sizes can vary.
• Allow the cookies to cool on the tray before transferring them to a rack.

Variations

• Dark chocolate: Use dark chocolate chips in place of semisweet for a deeper flavour.
• Chopped chocolate: Swap the chips for chopped chocolate, keeping the amount the same.
• Extra cinnamon: Add a little more cinnamon for a stronger warm-spice note.
• Nutty version: Replace some of the chocolate chips with chopped nuts.
• Raisin mix: Replace some of the chocolate chips with raisins for a fruitier cookie.

Common mistakes to avoid

• Overmixing the dough: Stop as soon as the dry ingredients are incorporated to avoid a tougher texture.
• Skipping the chill: Refrigerate for at least 1 hour so the dough is easier to scoop and handle.
• Crowding the tray: Leave room between dough portions so the cookies can spread.
• Baking too long: Start checking at 12 minutes; the centres can still look soft when the cookies are ready.
• Moving them too soon: Cool on the baking sheet for 5–10 minutes before transferring to a rack.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm one briefly in the microwave if you want to soften the chocolate, or reheat on a low oven setting until just warmed through.

Frequently asked questions