Easy Oatmeal Chocolate Chip Cookies
These easy oatmeal chocolate chip cookies are chewy and super quick to make. They’re the classic homemade cookie everyone loves, made in one bowl with a spoon and ready in about 35 minutes. Makes about 25 cookies.
Equipment
- 1 small pot or microwave safe bowl to melt the butter in
- 1 large heat proof bowl to mix the dough in
- 1 cookie scooper to scoop out even dough balls
- 1 Whisk or fork to mix the batter
- 1 Kitchen Scale to weigh out the flour
Ingredients
- 1/2 cup salted butter melted
- 1 tbsp water
- 1/2 cup light brown sugar packed
- 2 tablespoons white sugar (25 g, or 38 g for a sweeter cookie)
- 1 1/2 teaspoons vanilla extract up to 2 teaspoons
- 1 large egg
- 3/4 cup plain flour / all-purpose flour
- 1/2 teaspoon baking soda bicarb soda
- 1/4 teaspoon ground cinnamon optional (start with 1/8 teaspoon if you're unsure)
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup semi-sweet chocolate chips plus about 2 tablespoons for the tops
Instructions
Short version
- Melt the butter, whisk in the sugars, water, vanilla and then the egg, stir in the flour, then the oats and chocolate, scoop, and bake for 10-11 minutes.
Full instructions
- Preheat oven to 175°C fan-forced (190°C conventional / 375°F) and line your trays with baking paper (parchment paper).
- Melt the butter in a small pot over low heat, or in the microwave. Pour it into a large heatproof mixing bowl and let it cool while you measure the dry ingredients. It should feel warm, not hot.
- Stir the flour, baking soda and cinnamon together in a small bowl.
- Add the brown sugar, white sugar, water and vanilla to the butter and whisk until combined. It may look slightly separated.
- Add the egg and whisk for about 30 seconds, until the mixture looks glossy and slightly thicker.
- Add the flour mixture and stir with a spoon until no dry flour remains.
- Fold in the oats and 3/4 cup of chocolate chips.
- If the dough feels warm or soft, chill it in the fridge or freezer for 10 minutes (optional, the cookies just spread a little more without it).
- Scoop about 27 g of dough per cookie (about a tablespoon) and place 12 or 13 on each tray, about 5 cm (2 inches) apart. Press each one down slightly and press a few extra chocolate chips on top.
- Bake for about 10-11 minutes, until the edges are golden and the centers still look slightly underdone. Check the first tray at 9 minutes. Note: Bake one tray at a time, or two at once in a fan-forced oven, swapping the trays halfway through. Two trays may need an extra minute.
- Cool on the tray for 5 minutes, then move to a wire rack to cool completely.
Notes
- Oven: I baked these at 175°C fan-forced. If you have a conventional oven try 190°C or 375°F. Ovens do vary, so check the first tray at 9 minutes.
- Unsalted butter: add 1/4 teaspoon salt with the flour.
- Australian tablespoons: This recipe uses US tablespoons (15 ml). Australian tablespoons are 20 ml, so go by the grams, or use 3 teaspoons for every tablespoon.
- Chocolate: use up to 1 cup of chips or chopped chocolate for extra chocolatey cookies. Use 60 g of 60% to 70% dark chocolate for a less sweet, French-style cookie.
- Nuts: add up to 1 cup chopped pecans, walnuts or hazelnuts.
- Brown butter: You can brown the butter instead of just melting it and cool it completely before adding the sugar.
- Storage: In an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months.
- Freezing dough: freeze scooped slightly squished dough balls on a tray, then place them in a bag. You can bake from frozen, but you will need to add a couple of minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 118kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 87mgPotassium: 62mgFiber: 1gSugar: 6gVitamin A: 126IUVitamin C: 0.001mgCalcium: 12mgIron: 1mg
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