The Best Oatmeal Chocolate Chip Cookies: Chewy, Chocolatey and Easy to Bake
Oatmeal Chocolate Chip Cookies
Chewy in the middle, lightly crisp at the edges and packed with chocolate, oatmeal chocolate chip cookies are a comforting favourite. Rolled oats give them a hearty texture, while brown sugar adds a gentle caramel flavour. They are simple to make and just as welcome with a cup of tea as they are as an afternoon treat.
What makes a good oatmeal chocolate chip cookie?
The secret is a balance of texture and flavour. Rolled oats add substance without making the cookies heavy, and a mixture of brown and caster sugar helps create soft centres with golden edges. Chilling the dough before baking is optional, but it can help the cookies hold their shape and develop a richer flavour.
Ingredients
- 150g unsalted butter, softened
- 100g soft brown sugar
- 75g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125g plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine salt
- 150g rolled oats
- 150g chocolate chips or chopped chocolate
Method
- Heat the oven to 180°C (160°C fan, Gas Mark 4). Line two baking trays with baking paper.
- Beat the softened butter with the brown and caster sugars until creamy. Mix in the egg and vanilla extract.
- In a separate bowl, combine the flour, bicarbonate of soda and salt. Stir this into the butter mixture until just combined.
- Fold in the rolled oats and chocolate. Avoid overmixing, which can make the cookies tougher.
- For thicker cookies, cover and chill the dough for 30 minutes. This step can be skipped if time is short.
- Roll the dough into balls, using about one tablespoon for each, and place them on the trays with plenty of space between them. Gently flatten each ball slightly.
- Bake for 10–12 minutes, until the edges are golden and the centres still look a little soft.
- Leave the cookies on the trays for five minutes, then transfer them to a wire rack to cool.
Tips for the best results
Use rolled oats for a chewy texture; instant oats tend to produce a softer, less distinct crumb. Dark, milk or white chocolate all work well, and chopped chocolate creates lovely pockets that melt into the dough. For extra flavour, add a pinch of cinnamon or a handful of chopped walnuts.
Take the cookies out while their centres are still slightly soft. They will continue to set as they cool, leaving them tender rather than dry. Store them in an airtight container at room temperature for up to five days, or freeze the unbaked dough balls for freshly baked cookies whenever the craving strikes.
Oatmeal Chocolate Chip Cookies: 9 Frequently Asked Questions
- How do you make oatmeal chocolate chip cookies?
- What ingredients do you need for oatmeal chocolate chip cookies?
- Can you use porridge oats instead of rolled oats in oatmeal chocolate chip cookies?
- Why are my oatmeal chocolate chip cookies spreading too much?
- How do you keep oatmeal chocolate chip cookies soft and chewy?
- Should you chill oatmeal chocolate chip cookie dough before baking?
- How long should oatmeal chocolate chip cookies bake for?
- Can you freeze oatmeal chocolate chip cookie dough?
- How should you store oatmeal chocolate chip cookies to keep them fresh?
How do you make oatmeal chocolate chip cookies?
To make oatmeal chocolate chip cookies, cream softened butter with brown and caster sugar, then beat in an egg and a little vanilla extract. Stir in plain flour, bicarbonate of soda and salt, followed by rolled oats and chocolate chips. Spoon the dough into balls on a lined baking tray, leaving space for them to spread, and bake at 180°C (160°C fan) for about 10–12 minutes, until the edges are golden but the centres are still soft. Leave them to cool on the tray for a few minutes before transferring to a rack.
What ingredients do you need for oatmeal chocolate chip cookies?
Oatmeal chocolate chip cookies typically need rolled oats, plain flour, butter, brown and caster sugar, an egg, vanilla extract, bicarbonate of soda and a little salt. Chocolate chips or chopped chocolate provide the chocolatey pieces, while optional extras such as cinnamon, nuts or raisins can add flavour and texture.
Can you use porridge oats instead of rolled oats in oatmeal chocolate chip cookies?
Yes, you can use porridge oats instead of rolled oats in oatmeal chocolate chip cookies. As porridge oats are usually finer, they’ll give the cookies a softer, less chewy texture and may absorb moisture more quickly. For the closest result, use the same weight and avoid instant porridge sachets, which may contain added sugar, salt or flavourings.
Why are my oatmeal chocolate chip cookies spreading too much?
Oatmeal chocolate chip cookies may spread too much if the butter is too warm or melted, the dough hasn’t been chilled, or there is too little flour or too much sugar. Make sure to measure the ingredients accurately, use softened butter rather than runny butter, and chill the dough for 30 minutes before baking. It can also help to check that the oven is fully preheated and to bake the cookies on a cool tray, as a warm tray can cause the dough to spread before it sets.
How do you keep oatmeal chocolate chip cookies soft and chewy?
To keep oatmeal chocolate chip cookies soft and chewy, avoid overbaking them: take them out when the edges are golden but the centres still look slightly soft, as they will continue to set on the tray. Using more brown sugar than caster sugar helps retain moisture, while rolled oats give the cookies their chewy texture. Store the cooled cookies in an airtight container to keep them fresh.
Should you chill oatmeal chocolate chip cookie dough before baking?
Chilling oatmeal chocolate chip cookie dough is optional, but it can improve the cookies. A rest of around 30 minutes in the fridge helps the oats absorb moisture and firms the butter, so the cookies are less likely to spread too much and may have a chewier texture and deeper flavour. If you prefer a thinner, softer cookie or are short on time, you can bake the dough straight away; keep an eye on them, as they may need slightly less time in the oven.
How long should oatmeal chocolate chip cookies bake for?
Oatmeal chocolate chip cookies usually take 10–12 minutes to bake in an oven preheated to 180°C (160°C fan). They are ready when the edges are lightly golden but the centres still look slightly soft; they will continue to set as they cool. For evenly baked cookies, leave space between them on the baking tray and check them towards the end of the cooking time, as ovens and cookie sizes can vary.
Can you freeze oatmeal chocolate chip cookie dough?
Yes, oatmeal chocolate chip cookie dough freezes well. Shape it into individual balls and arrange them on a lined tray, then freeze until firm before transferring them to a sealed freezer-safe container or bag. They’ll keep for up to three months. Bake straight from frozen, adding a couple of minutes to the usual baking time, and check that the edges are golden and the centres are just set.
How should you store oatmeal chocolate chip cookies to keep them fresh?
Store oatmeal chocolate chip cookies in an airtight container at room temperature, once they have cooled completely. They should stay soft and fresh for around five days; adding a small piece of bread to the container can help prevent them from drying out. For longer storage, freeze the cookies in a sealed freezer-safe container for up to three months, then thaw at room temperature before serving.
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