Oatmeal-Chocolate Chip Cookies

Ingredients

• 330 gpacked brown sugar
• 227 gbutter or margarine, softened
• 1 teaspoonvanilla
• 1egg
• 180 gquick-cooking oats
• 180 gplain flour
• 1 teaspoonbicarbonate of soda
• ¼ teaspoonsalt
• 170 g (6 oz)semisweet chocolate chips
• 120 gchopped nuts, if desired

Instructions

1. 1

   Mix the dough

   Heat the oven to 175°C (350°F). In a large bowl, stir the brown sugar and softened butter or margarine until blended. Stir in the vanilla and egg until the mixture is light and fluffy. Add the oats, flour, bicarbonate of soda and salt, then stir in the chocolate chips and nuts, if using.

2. 2

   Shape the cookies

   Drop rounded tablespoonfuls of dough onto an ungreased baking sheet, spacing them about 5 cm (2 inches) apart.

3. 3

   Bake and cool

   Bake for 10 to 12 minutes, or until golden brown. Leave the cookies to cool slightly, then transfer them from the baking sheet to a wire rack.

What are oatmeal chocolate chip cookies?

These are American-style drop cookies: spoonfuls of soft dough are baked until the edges turn golden. Oats bring a chewy, hearty texture, while chocolate chips make each bite sweet and rich.

This version uses quick-cooking oats, brown sugar and optional chopped nuts. The brown sugar helps give the cookies a soft, chewy centre, and the oats make a satisfying contrast to the chocolate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 1g protein, 16g carbs, 6g fat.

The brown sugar, flour and oats provide most of the carbohydrates, while butter or margarine and chocolate chips contribute much of the fat. The egg, flour, oats and optional nuts contribute some protein. Pair a cookie with fruit or yoghurt for a more balanced snack.

Choosing the ingredients

Oats: quick-cooking oats are specified here and blend readily into the dough. Rolled oats will give a more distinct, textured bite if you choose to substitute them.

Butter or margarine: either works in this recipe, but use it softened so it can be stirred smoothly with the brown sugar.

Chocolate and nuts: semisweet chips keep the cookies from being overly sweet. Nuts are optional and add crunch; leave them out if preferred.

Mixing a light dough

Creaming: stir the brown sugar and softened fat until blended, then beat in the egg and vanilla until the mixture looks light and fluffy. This gives the dough an even base.

Combining: once the oats, flour, bicarbonate of soda and salt go in, stir only until incorporated. Fold in the chocolate chips and nuts at the end so they are distributed throughout.

Spacing and baking

Portioning: use rounded tablespoonfuls and leave about 5 cm between them. The cookies spread as they bake, so give them room rather than crowding the sheet.

Doneness: start checking at 10 minutes. Take them out when they are golden brown, within the recipe's 10-to-12-minute window; they will be delicate while hot, so let them cool slightly before moving.

Make-ahead dough

Chilling: cover the dough and refrigerate it for up to 24 hours before baking. If it becomes too firm to scoop, leave it at room temperature for 30 minutes.

Freezing: the dough can be kept in an airtight container in the freezer for up to 9 months. Thaw it only until it is soft enough to handle before shaping.

Serving and storing

Serve the cookies once they have cooled enough to handle, alongside tea, coffee or a glass of milk. Their chewy oats and chocolate also make them an easy addition to a packed lunch or a shared biscuit plate.

For a mixed dessert plate, pair one with fresh fruit. Keep any extras in an airtight container so they stay pleasant to eat.

Recipe notes & tips

• Use softened, not melted, butter or margarine for easier mixing.
• Measure rounded tablespoonfuls consistently so the cookies bake at a similar rate.
• Leave about 5 cm between dough portions to allow for spreading.
• Check the first tray at 10 minutes, as the recipe gives a 10-to-12-minute baking window.
• Let the cookies cool slightly before transferring them, as they are fragile straight from the oven.

Variations

• Leave out the nuts: make the cookies without them for a simpler chocolate-and-oat version.
• Use chopped nuts: swap the optional nuts for your preferred chopped variety.
• Change the chocolate: use another type of chocolate chip for a different sweetness level.
• Chill the dough: refrigerate it for up to 24 hours before baking for a make-ahead batch.

Common mistakes to avoid

• Using cold butter: softened fat is easier to blend with the brown sugar.
• Overmixing after adding flour: stir only until the dry ingredients are incorporated.
• Crowding the sheet: leave about 5 cm between portions so the cookies have room to spread.
• Overbaking: begin checking at 10 minutes and remove the cookies once golden brown.
• Moving them too soon: let the cookies cool slightly before transferring them to a rack.

How to store

Store cooled cookies in an airtight container. The dough can be covered and refrigerated for up to 24 hours, or frozen in an airtight container for up to 9 months; thaw until soft enough to handle before baking.

Frequently asked questions