These Chocolate Chip Oat Cookies are a breeze to make and have a delightfully chewy texture you'll love! They are not overly sweet, allowing the rich flavour of the chocolate chips to shine through. They make a big batch that will last a few days, ready for any unexpected guests that drop by.
Kick back and relax with a hot cuppa and one of these delightful Chocolate Chip Oat Cookies - they only take 15 minutes to bake! All the ingredients are readily available at the supermarket, so whipping up a batch is hassle-free.
Love recipes with chocolate chips? Check out my other chocolate chip recipes, such as these Double Chocolate Muffins, Double Chocolate Chip Cookies, Chocolate Chip Granola Bars and Chocolate Chip Banana Bread.
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Why You'll Love This Recipe
- They taste amazing: They are the perfect combination of chewy oats and gooey chocolate chips.
- Makes a big batch: This recipe yields 20 cookies.
- Freezer-friendly: If you have any leftovers, you can store them in the freezer to enjoy on another day.
- One bowl recipe: Equals less washing up!
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Plain flour - also known as all-purpose flour.
- Caster sugar - also known as superfine sugar. Granulated sugar can be used instead.
- Brown sugar - use soft brown sugar.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
- Egg - use a large egg at room temperature.
- Oats - use jumbo or rolled oats. Avoid quick-cooked porridge oats.
- Chocolate chips - we love dark chocolate chips, but you could use milk or white chocolate. You could also use a chocolate bar chopped into tiny chunks.
- Bicarbonate of soda -
- Baking powder -
How to Make Chocolate Chip Oat Cookies
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the sugars, softened butter and egg to a large mixing bowl.
- Use an electric whisk to beat the mixture until light and fluffy. Begin at a low speed and gradually increase the speed to prevent splattering.
- Sift the flour, bicarbonate of soda and baking powder over the batter.
- Gently mix the ingredients with a wooden spoon until combined. Avoid overmixing.
- Add the oats and chocolate chips.
- Stir until the oats and chocolate chips are evenly combined (the mixture will be stiff).
- Take 1-2 tablespoons of the mixture and roll it into a ball (about the size of a walnut). Repeat with the remaining mixture. Place the balls 5cm apart on the baking tray. Optionally add a couple of chocolate chips to the top of each ball.
- Gently flatten the balls with the palm of your hand. Bake for 15 minutes until golden, then leave to cool on the baking tray.
Top Tip
Let the cookies cool completely to ensure they hold their shape. Otherwise, they may crumble or break apart.
Recipe Variations
- Chocolate chunks - instead of chocolate chips, chop up a chocolate bar into tiny chunks and use that instead.
- Walnuts - chop up a few walnuts into tiny pieces and add to the mix for a nutty texture.
Common Questions
Store the Chocolate Chip Oat Cookies in an airtight container in a cool pantry and consume them within 3-4 days.
Yes, they freeze well. Wrap each one individually in cling film, then place in an airtight container or zip-lock bag and store in the freezer for up to 3 months.
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📖 Recipe
Chocolate Chip Oat Cookies
Ingredients
- 100 g unsalted butter, softened and cut into cubes
- 85 g caster sugar
- 100 g soft brown sugar
- 1 large egg
- 140 g plain flour, sifted
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 180 g oats, jumbo or rolled
- 100 g chocolate chips, dark chocolate is our favourite! note 1
Instructions
- Preheat the oven to 160°C fan/180°C/350°F and line 2 baking trays with baking paper.
- Place the butter, caster sugar, brown sugar and egg into a large bowl and whisk with an electric mixer until pale and fluffy. Start at a low speed and gradually increase the speed to prevent splattering.
- Sieve the plain flour, baking powder and bicarbonate of soda into the bowl, then gently mix with a wooden spoon until just combined. Avoid over-mixing.
- Add the oats and chocolate chips to the bowl. Mix into the dough with a wooden spoon until well combined; the cookie dough will be stiff.
- Using a tablespoon, take 1-2 tablespoons of cookie dough and roll it into a ball about the size of a walnut. Repeat this step with the remaining cookie dough. Place the cookie dough balls on the prepared baking trays, ensuring they are about 5 cm apart. Slightly press each ball with the palm of your hand to flatten it into a thick disc shape. Optionally add a couple more chocolate chips to the top of each disc.
- Bake one tray of cookies at a time for approximately 15 minutes until the edges are golden. Keep an eye on them, as timing varies by oven.
- After taking the cookies out of the oven, leave them on the tray for 10 minutes before transferring them to a wire rack to cool down completely.
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