Chocolate oatmeal cookies are super quick to put together with the ingredients probably already in your pantry.
We love making biscuits and cookies to have on hand when a sweet bite is called for. These cookies are choc full of chocolate, chewy with the oats and a little crispy on the outside.
You need to use traditional oats and not ‘quick cooking oats’ as they have been rolled thinner and therefore don’t result in a chewy cookie.
Chilling the dough
Chilling the dough before baking solidifies the butter in the cookies. As the cookie bakes the fat in the chilled dough takes longer to melt than room temperature butter. The longer the butter remains solid, the less the cookies spread. In addition the sugar in the dough gradually absorbs liquid.
Watch How To Make Chocolate Oatmeal Cookies
Check out some more winning cookie recipes
click on the link…..Chocolate Almond Cookies
click on the link…..Chocolate Chip Cookies with Macadamia
click on the link…..Forgotten Meringue Cookies
click on the link…..Almond Cookies – Gluten Free
click on the link…..Cranberry, White Chocolate and Pistachio Cookies
What’s your go to cookie recipe?
We would love to hear from you in the comments below when you bake these chocolate oatmeal cookies.
Chocolate oatmeal cookies are super quick to put together. Chocolaty, chewy and a little crisp on the outside. You probably already have the ingredients in your pantry.
- 150 g (5 1/4 ounces) unsalted butter, softened to room temperature
- 220g (7 3/4 ounces) soft brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 125g (4 1/2 ounces) plain (all purpose) flour
- 1 teaspoon baking powder
- 225g (8 ounces) rolled (porridge) oats - see notes
- 170g (6 ounces) chocolate chips (we used 50/50, white and dark)
- pinch of salt
- preheat oven to 180c (355f) on bake, not fan
- cream the butter and sugar together till fluffy and smooth (about 2 minutes)
- add egg and vanilla extract and beat till incorporated
- sift the flour, baking powder and salt together and add to the mix
- stir through flour mix until incorporated
- reserve a small handful of chips to dot the cookies with - (optional) - see notes
- add the oats and choc chips and beat till incorporated (mixture is quite thick)
- scoop or roll balls and place onto a baking sheet lined with baking paper - we used a 4cm (1 1/2 inch) scoop
- lightly flatten the cookies with a fork
- refrigerate cookies for 30 minutes - see notes
- bake on the middle shelf for 20 minutes (if adding reserved chips remove from oven after 10 minutes and dot cookies with reserved chocolate chips and continue to bake for a further 10 minutes - see notes
- remove from oven and cool on the tray for 5 minutes
- transfer cookies to a wire rack to cool completely
- make sure you use traditional rolled oats, not the 'quick cook' type as they're rolled much thinner and don't provide the same chewy texture
- refrigerating the dough for at least 30 minutes ensures they don't spread too much
- we reserve some chips to add after 10 minutes of cooking as we like the look of the chocolate on top of the cookies but this is entirely up to you
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Déjà Vu! Here we are again, ready to go out and Cooper is playing dead in the driveway so he doesn’t have to get in the car:) Coopers over 30kg now so lifting him is not going to happen…… Cooper wins…… again