I think we can all agree that there is nothing better than that seriously scrumptious smell of freshly baked cookies (well other than eating them of course!).

I love these oatmeal chocolate chip cookies because they combine some of my favorite things – oatmeal, chocolate, vanilla – and turn them into the most delectable treat. Once you eat one you seriously won’t be able to stop, so I’ve kept the sugar and butter levels low (for a cookie) and upped the oatmeal to make stuffing your face with glorious golden cookies a bit less unhealthy!

These are slightly different from your traditional oatmeal cookie as they are a bit more crispy, which also means they store better. However, if you prefer ooey gooey soft cookies you can simply drop the cooking time by a few minutes.

Another great thing about this recipe is it’s variability. Take out the chocolate chips for a Plain Oatmeal Cookie, or get creative with other add-ins like cranberries, raisins, nuts etc. My personal favourite variation is definitely Cranberry and Almond Oatmeal Cookies. I might even like these more than the chocolate ones, which is saying a lot! Don’t be afraid to experiment and alter according to your taste – you might just discover something amazing!

These cookies are seriously easy to make, and require just one bowl…who doesn’t like less time spent washing-up?

How to make these delicious Oatmeal Chocolate Chip Cookies

Here’s how simple it is. 

You’ll start off by beating your butter and sugar together, then add in the vanilla essence and egg. Once you’ve beaten all your wet ingredients together you’ll sift in your flour, baking powder and cinnamon. Mix that, then stir in your oats and chocolate chips. 

Quick as that, that’s your dough ready! 

Next, you’ll chill the dough so that the cookies don’t spread too much. However, if you’re into thin, flat cookies then just skip this step.

Next you’ll roll the dough into balls with your hands. I recommend making each ball from one heaped tablespoon of dough, and using flattening the flats of your hands. Try and get each cookies to a similar height so that they all cook the same. Line your dough balls on a greased/parchment lined baking tray about 3 cm apart. Try your very best to suppress the cookie dough feasting urge. Okay fine, but just one! 

Now bake those cookies! They only need 10-15mins, depending on how soft you like them. If you like your Chocolate Chip Oatmeal Cookies a bit crunchier use the full cooking time. The cookies should look gorgeous and golden coming out the oven. Keep a close eye on them, burnt cookies are no good – tried and tested! 

Once they’ve been out of the oven for a few minutes and you can handle them, place them on a wire rack to cool and firm up a bit. Now you can start your cookie feast!

These cookies store really well in an airtight container at room temperature for a couple of days. (I couldn’t tell you exactly how long because they don’t stick around for very long in this household!)

Print Recipe

Crispy Oatmeal Chocolate Chip Cookies

(2 votes, average: 5.00 out of 5)

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Dessert

Serves: 20 cookies

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes (plus optional 1 hour chill time)

These cookies are a bit different from the conventional oatmeal chocolate chip cookies in that they are a bit crispier, meaning they also store better. Taste wise, however, these little bites of heaven are no different (or even better!) than your traditional oatmeal choc-chip cookie. The best thing about this recipe, though? It only uses one bowl, so less washing-up for you!

Ingredients

• ½ cup butter, softened*
• ⅓-½ cup sugar**
• 1 tsp vanilla essence
• 1 egg, beaten
• 1 cup all purpose flour
• 1 tsp baking powder
• ½ teaspoon cinnamon (This is optional, but adds a lovely depth of flavour)
• 2 cups rolled oats
• ¾ cup dark chocolate, chopped***

Instructions

1

Beat the butter and sugar together until well mixed and creamy. Add in the vanilla essence and egg and mix well.

2

Sift in the flour, baking powder and cinnamon if using and stir till just combined.

3

Add the oats along with the chocolate chunks and stir until just combined.

4

Cover bowl and let the cookies chill in the fridge for an hour, or skip if you don’t mind your cookies spreading.

5

In the meantime, preheat the oven to 180° C and line a baking tray with baking parchment, or alternatively spray it with cooking spray.

6

Take the dough out the fridge and shape the dough into balls. Each hunk of dough you shape should be about one heaped tablespoon, depending on how big/small you like your cookies. Place the balls of cookie dough onto your parchment lined pans, leaving about 3 cm between the cookies.

7

Use the flat of your hand to flatten the balls evenly - they won’t spread much in the oven if they are chilled. They should now be in a cookie shape and ready to be put in the preheated oven.

8

Place the tray in the centre of the oven and cook the cookies for 10-15 minutes, or until golden around the edges. For a softer cookie, take them out sooner.

9

Let them cool on the tray until you can handle them, then place them (no, not into your mouth!) onto a wire rack until cool.

Storage

10

As mentioned earlier, these cookies keep very well as they are a bit crispier. Store in an airtight container where they will remain fresh for a few days (if they even last that long!).

Notes

*I only had salted butter, but if you are using unsalted butter just add 1/2 tsp salt along with the dry ingredients. **Adjust sugar according to how sweet you like your cookies. I find the chocolate also adds quite a bit of sweetness, so I like to stay low on the sugar. ***I prefer dark chocolate, but the type you use is entirely up to your personal taste. I find that uneven chunks of chocolate are a lot more satisfying than chocolate chips, but if that’s all you have on hand it’ll do. To get those lovely chocolate chunks you can either put the chocolate bar into a bag and beat it with a kitchen mallet, or you can use a knife to chop it up coarsely. Here are some cool variations to try: Take out the chocolate chips for a Plain Oatmeal Cookie, or get creative with other add-ins like cranberries, raisins, nuts etc. My personal favourite variation is definitely Cranberry and Almond Oatmeal Cookies. I might even like these more than the chocolate ones, which is saying a lot! Don’t be afraid to experiment and alter according to your taste - you might just discover something amazing!