Oatmeal Chocolate Chip Cookies

Oats and chocolate chips added to a basic cookie recipe have made these one of our favourite cookies for many years.

Oatmeal Chocolate Chip Cookies

42 cookies
  • Preparation time: 15 minutes
  • Cooking time: 10–12 minutes

  • Ingredients
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 1 tsp vanilla essence/extract
  • 225 g (8 oz) plain flour/all-purpose flour (1½ cups + 1 tbsp)
  • 1 tsp bicarbonate soda/baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 340 g (12 oz) plain chocolate chips/semi-sweet chocolate chips (2 cups)
  • 85 g (3 oz) porridge oats/quick cooking rolled oats (1¼ cups)

Equipment

  • You will also need large baking trays/cookie sheets ungreased.


  • Method
  • Pre-heat the oven to 190°C (375°F) (gas 5)

  • In a large bowl beat together the butter and sugar for 2–3 minutes until really creamy, Then beat in the eggs and the vanilla.

  • Sift the flour into a separate bowl and add the soda, salt, and cinnamon. Then gradually stir into the creamed mixture until completely combined.

  • Next, stir in the oats and then carefully stir in the chocolate chips until evenly distributed.

  • Drop by tablespoons onto the baking trays/cookie trays, spacing well apart, and bake for 10–12 minutes. Remove from the oven and leave for 1 minute. Then, using a palette knife, place on wire racks to cool.

  • You may need to bake the cookies in two batches if you don't have enough baking trays/cookie sheets to use all the mixture. Leave the trays/sheets to cool down before spooning on the remaining mixture.
Print Recipe

Updated: October 13, 2018

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