A recipe I have been baking up for years now, you will love these Oatmeal Chocolate chip cookies!
Having one of them in the morning with my cup of coffee is my not-so-guilty pleasure. I don’t find them very heavy on the tummy. It’s filled with the goodness of oats that make it slightly a little more nutritious than traditional cookies (I am not saying they are healthy, but it’s just a little less unhealthy).
I love the texture that oats give to cookies and you can make these using regular quick oats or old-fashioned rolled oats . They turn out soft, chewy and are also loaded with chocolate chips and walnuts, for the added crunch.
Fun fact: even my brother who rarely ever bakes is a pro at making these oatmeal cookies. It’s that easy to recreate them!
I often use butter for making cookies. However, this one is easily made with vegetable oil and gives amazing results. Canola, Sunflower, Avocado, Grapeseed or Olive oils are some of the vegetable oil options you could choose from.
The batter is ready in no time and it takes just about 9-12minutes to get the cookies baked and out of the oven.
Soo…..what are you waiting for? Start preheating your ovens already!
These amazingly soft cookies with extra-stuffed chocolate chips is going to blow your mind.
I almost always create a double of this recipe and share the oatmeal cookies with family and friends. So if you do want to create a larger batch, it can be done without any issues.
Want to try something different instead? Why not give my Brookies recipe a go. A combination of traditional chocolate chip cookie mixed up with brownies.
You can also check out my breakfast style Whole wheat Cookie cereal, healthy Avocado Cookies or the indulgent Double chocolate chip Cookies. There’s a cookie for every mood here!
If you happen to try out these Chocolate chip Oatmeal cookies, don’t forget to post it on your instagram, tagging me and using the hashtag #strawberrydesertwonders.
RECIPE for Oatmeal Chocolate Chip Cookies:
Oatmeal Chocolate chip Cookies
Course: SnacksDifficulty: Easy24
cookies15
minutes10
minutes25
minutesIngredients
2 and 1/2 cup oats (quick oats or old fashioned rolled oats)
2 cups all-purpose flour
1 Tsp baking soda
1 Tsp salt
1/2 cup granulated white sugar
1 cup brown sugar
1 cup vegetable oil (I used Canola oil)
2 large eggs
1 Tbsp vanilla essence
2 cups chocolate chips
1 cup chopped walnuts (optional)
Directions
- In a medium-large bowl, add and mix the dry ingredients together: oats, flour, baking soda and salt. Set aside.
- In another large bowl, add the white and brown sugars along with oil and eggs. Using an electric mixer, beat it for a few minutes until it slightly lightens in colour and is mixed thoroughly with no lumps. Stir in vanilla essence.
- In two additions, add the dry ingredients into the wet mixture stirring it using a wooden spatula or you could even use your hands.
- Once it is well combined with no trace of dry flour, stir in the chocolate chips and chopped walnuts.
- Preheat oven to 180°C and lightly grease a baking tray with butter, vegetable oil or baking spray.
- Create balls with the batter, lightly flattening it to around 1 (to 1 and a 1/2) inch in diameter and place on the baking tray. Keep at least a 2cm gap between each cookie.
- Bake for around 9-12 minutes until the side of the cookie is a little firm. They will remain soft (almost crumbly) and will get firmer as it cools. Enjoy some fresh and save some in an airtight container for later.
Notes
- After cooling completely, these cookies can be stored in an airtight container at room temperature for upto a week.
