Sharing my recipe for the Best Oatmeal Chocolate Chip Cookies designed for chewiness and richness. An awesome alternative to the classics, these come with well-balanced texture and flavour profiles.
Having disliked oatmeal when I was younger, I put that in perspective when devising the recipe. Hence, these Best Oatmeal Chocolate Chip Cookies went through a lot of trial-and-error to finally produce the results I like.
Furthermore, I thought to make these easy to assemble as a possible family baking activity with the kids! Additionally, these also makes a great snack.
For a chewier and moist finish, I recommend using quick-cooking oats. Additionally, a handful of roasted nuts will further complement the earthiness of the oats and sweetness of chocolates. Regarding the chocolates, I will recommend going for a 60 – 70% for a less sweet flavour profile!
Furthermore, these cookies retain their shape well throughout the baking process. Hence, do shape them in nice, round domes / balls before baking to get a nicely-shaped finished product.
I hope you will like my recipe for my Best Oatmeal Chocolate Chip cookies as much as I do, if not more!
Without further ado, the recipe!
Best Oatmeal Chocolate Chip Cookies Recipe
by Javier Tan July-03-2021
Presenting my Best Oatmeal Chocolate Chip Cookies with an amazing chewy texture and a healthier spin to the classics with all the richness!
3/4 Cup or 180g of Unsalted Butter, Softened at Room Temp.
1/4 Cup or 50g of White Sugar
2 Tablespoons or 25g of Brown Sugar
1 and 1/2 Cup or 180g of All-Purpose Flour / Plain Flour
2 Cups or 200g of Quick-Cooking Oats (Rolled-Oats is okay too)
2 Large Eggs, approx 55g each incl. shell
2 Teaspoons or 10ml of Vanilla Essence
2 Teaspoons or 8g of Baking Powder
1/4 Teaspoon or 1.4g of Table Salt
1 Cup or approx. 200g Dark Chocolate Chips (adjustable)
1/3 Cup or 50g of Roasted Nuts (optional)
Pre-heat your oven to 180 degrees C or 350F and line your baking tray with parchment paper.
In a large mixing bowl, cream together the butter and two sugars until light and fluffy (approx. 2 minutes).
Subsequently, whisk in the eggs, vanilla and salt until it is of a single consistency.
Using a separate bowl, mix together the remaining dry ingredients (oats, baking powder, chocolate chips, nuts and baking powder).
Next, fold in the dry ingredients over two times, with half the dry ingredients folded in each time. Fold in well until a single consistency is achieved.
Then, distribute two tablespoons of batter for each cookie onto your parchment paper. They spread slightly so do give them some space and shape them well as their shape will be pretty much intact!
Bake for about 12 – 16 minutes or until golden brown around the edges.
Finally, let it cool for about 20 minutes before serving and enjoying!
Prep time: 3
Cook time: 2
Total time: 0
Yield: 20 – 25 Best Oatmeal Chocolate Chip Cookies!
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Store at room temperature for up to 5 days for a week. Optimally, eat it within 4 days!
You can halve or use 2/3 of the recipes if you find the recipe to produce too many cookies!
For storage, transfer the batter into an airtight container / ziploc bag and store for up to 2 weeks in the fridge, or 3 weeks in the freezer.
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