Made with rolled oats and chocolate chips, these homemade chocolate oatmeal cookies are chewy and flavorful. They are quick and easy to make, so they have a chance of becoming one of your favorite cookie recipes.
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Ingredients and substitutes
Bread flour - I use bread flour to make chewy oatmeal chocolate chip cookies. You can replace it with the same amount of all-purpose flour but the texture will be softer and less chewy.
Baking powder and baking soda - To improve texture and add chewiness we're going to use both baking powder and baking soda.
Salt and vanilla - You can skip vanilla extract, if you like, or replace it with ½ teaspoon of ground cinnamon.
Rolled oats - Use quick-cook rolled oats without any additives.
Chocolate - I use semi-sweet chocolate chips to make my chocolate oatmeal cookie recipe. Alternatively, you can use milk or even white chocolate.
Butter - Use unsalted butter at room temperature.
Sugar - Light brown sugar will add chewiness and moisture to the cookies as well as a mild caramel flavor. You can replace it with white granulated sugar or make a half-and-half blend of brown and white sugar instead.
Egg - The egg should be at room temperature.
Milk - Just a little bit of whole milk will bring the dough to the right texture. You can use milk right out of the fridge since we’ll use a very small amount.
Cooking tips
Beat the butter with the sugar the right way. It will take you only 2-3 minutes to beat the butter with the sugar. Note that you don't need to make the mixture fluffy. Once it's smooth, looks like a paste, and a little bit lighter in color, you can add the egg.
You don't have to chill the cookie dough. These are very easy chocolate oatmeal cookies to make – you don't even need to chill the dough for hours. However, I would advise keeping the dough in the fridge while the oven is preheating to prevent the butter from melting.
Don't overbake. When you see that your chocolate and oat cookies have turned golden brown around the edges and the top is not wet anymore, they are done. Once out of the oven, they will be soft, so don't touch them for 5 minutes. This will be enough for them to set so you can transfer them onto a cooling rack without breaking them.
Step by step directions
1. In a mixing bowl, add the bread flour, baking powder, baking soda, and salt and mix well. Then add the oats and mix once again.
2. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar. Beat for 2-3 minutes or until paste-like in consistency and pale beige in color.
3. Then, add the egg and vanilla and beat until well incorporated.
4. Add half of the dry mixture and mix on the lowest speed until no dry ingredients are left. After, add the milk and mix to incorporate.
5. Add the remaining dry ingredients and mix on low until fully combined.
6. Fold in the chocolate chips and place the bowl with the cookie dough in the fridge while the oven is preheating to 355F (180C).
7. Scoop 20 cookie dough balls onto a baking sheet lined with parchment paper leaving 1.5" in between. Bake for 12 minutes or until the cookies have spread, puffed up, no longer look wet, and turned a golden-brown color around the edges. If baking in batches, keep the rest of the dough in the fridge.
8. Remove from the oven and let them cool down for 5 minutes on the tray. Then, transfer onto a cooling rack to cool down completely. Bake another batch of the cookies.
Possible variations
Raisins - If you want to make a more classical oatmeal cookies recipe, you should replace chocolate chips with raisins.
Nuts - Don't like chocolate or raisins? You can always add crushed walnuts or macadamia nuts instead!
Cocoa powder - Add 2 teaspoons of unsweetened cocoa powder to make your chocolate oats cookies even more chocolaty!
Melted chocolate - Melt any chocolate you like in short increments in your microwave and drizzle on top of your chocolate oat cookies.
FAQ
You can make the dough and keep it wrapped in plastic wrap in the fridge for 3-4 days.
You can freeze it for up to 2 months. Thaw in the fridge overnight and let it soften at room temperature to a scoopable texture before baking.
Store the cookies at room temperature for up to two weeks. I like to place them in a single layer on a plate lined with a piece of paper towel and then loosely cover them with plastic wrap. This way the cookies stay crispy on the edges without drying too much. If you store it in an air-tight container, line it with a paper towel as well. The cookies will lose their crispiness with time.
Yes, you can! You would just need to rotate and switch the places of the trays in the middle of the baking to make sure your cookies bake at the same rate.
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Recipe card
Chocolate oatmeal cookies
Equipment
- Digital kitchen scale
- Parchment paper
- Stand mixer or a hand mixer and a large mixing bowl
- Cookie scoop
Ingredients
- 150 g bread flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g rolled oats quick cooking
- 100 g semi-sweet chocolate chips
- 100 g unsalted butter at room temperature
- 200 g brown sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 tablespoon whole milk at room temperature
Instructions
- In a mixing bowl, add the bread flour, baking powder, baking soda, and salt and mix well. Then add the oats and mix once again.
- In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter and sugar. Beat for 2-3 minutes or until paste-like in consistency and pale beige in color.
- Then, add the egg and vanilla and beat until well incorporated and emulsified.
- Add half of the dry mixture and mix on the lowest speed until no dry ingredients are left. After, add the milk and mix to incorporate.
- Add the rest of the dry ingredients and mix on low until fully combined.
- Fold in the chocolate chips and place the bowl with the cookie dough in the fridge while the oven is preheating.
- Preheat the oven to 355F (180C) and line a baking sheet with parchment paper.
- Scoop 20 cookie dough balls (I used a 2-tablespoon cookie scoop) onto the prepared baking sheet leaving 1.5" in between. Bake for 12 minutes or until the cookies have spread, puffed up, no longer look wet, and turned a golden-brown color around the edges. If baking in batches, keep the rest of the dough in the fridge.
- Remove from the oven and let them cool down for 5 minutes on the tray. Then, transfer onto a cooling rack to cool down completely. Bake another batch of the cookies.
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