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Oatmeal Chocolate Chip Cookie Recipe

"A delicious old fashion favourite ..."

There is nothing like an oatmeal chocolate chip cookie they are perfect anytime of the day or night.

In fact if you are trying to justify having a second or third cookie you could actually say that they are healthy! after all they do conatin oatmeal which is supposed to help lower cholesterol!

oatmeal chocolate chip cookie

Please read through my easy oatmeal chocolate chip cookie recipe first before starting.

If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.

If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.

Oatmeal Chocolate Chip Cookie Recipe

Makes 32 Cookies.

Ingredients

oatmeal chocolate chip cookie

125g butter, softened
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon bi-carb soda
1 teaspoon vanilla extract
1 egg
1 cup plain flour
1 cup instant oatmeal or instant oats
1 cup chocolate chips
1/2 cup finely chopped walnuts

Baking Temperature

The oven should be preheated to 160C (325F)

Method

  1. In a large mixing bowl add the butter, sugars, baking powder, bi-carb soda and vanilla extract.
  2. On low speed beat until combined. Scrape the sides of the bowl down.
  3. Beat in the egg until combined and scrape down.
  4. Add the flour, oatmeal, chocolate chips and walnuts and mix on low speed until just combined.
  5. Take heaped teaspoonfuls of the cookie dough and shape into balls.
  6. Place on a baking tray that has been lightly coated with cooking spray or lined with baking paper.
  7. leave space between the balls as they will spread during baking.
  8. Bake in a preheated oven set to 160C (325F) for 10-12 minutes. The cookies are ready when they are a light golden colour.
  9. Remove from the oven and leave to cool on the baking tray for 5 minutes then transfer them to a cooling wire.
  10. The cookies will collapse slightly on cooling.
  • Store in an airtight container for one week. The cookies can be frozen for up to two months.
  • These cookies are crisp when first baked, they soften on storage. This is how I like them but you can always re-crispen them quickly in the oven.
  • Any type of nut can be used instead of the walnuts. A great variation is to use chopped almonds - substitue the vanilla with 1/2 teaspoon of almond essence.
  • If you want to avoid nuts all together just increase the chocolate chips to 1 1/2 cups.
  • You could use chopped dried fruits instead of the walnuts, dried apricots or currents are very nice.
  • Don't forget any type of chocolate chip can be used a white chocolate chip oatmeal cookie is something I have never seen anyone turn down!

Related Pages

This recipe is actually a variation of my easy chocolate chip cookie recipe. For more chocolate cookie recipes and ideas click here.

You'll find more inspiring chocolate recipes here.


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