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    Home » Recipes » Cookies

    Soft & Chewy Chocolate Chip Oat Cookies

    Published: Apr 4, 2022 by Lucy · This post may contain affiliate links · 20 Comments

    Jump to Recipe
    a stack of Chocolate Chip oat Cookies with more on a tray in the background.

    The ultimate Soft & Chewy Chocolate Chip Oat Cookies are made with old fashioned 'nutty' rolled oats, sweet bursts of chocolate chips and a light sprinkling of salt.

    These buttery oat cookies have slightly crisp edges and a mega-soft filling thanks to an extra egg yolk and brown sugar. Full of flavour, freezer-friendly and LOVED by kids!

    Plus these oat cookies require only 15 minutes prep times and will be ready to eat in under an hour.

    A stack of chocolate chip oat cookies on a white cake stand.

    Say hello to the most AMAZING, mega-soft, buttery oat cookies that are packed FULL of flavour with bursts of sweet chocolate chips and a subtle pinch of sea salt.

    These chewy old fashioned oat cookies are hands-down one of the best cookies you'll ever eat. Quite possibly, THE BEST!

    They're soft and and chewy and all kinds of delicious. So, if that sounds like your kind of cookie, then you're in for a treat!

    These cookies are basically a delicious cross between my classic ANZAC (oat cookies) recipe and my famous classic chocolate chip recipe... and they're sure to become a lunchbox and cookie jar favourite in your house too!

    Table Of Contents

    • The Secret To Chewy Cookies
    • Why You're Going To Love This Recipe
    • What You Need
    • Step By Step Instructions
    • Recipe Tips & FAQs
    • Storing & Freezing
      • Storing
      • Freezing
        • Freezing Unbaked Dough
        • Freezing Baked Cookies
    • More Chocolate Chip Cookie Recipes
    A stack of oatmeal cookies on a white stand.

    The Secret To Chewy Cookies

    If you love biting into a soft cookie and finding it super chewy inside, I've got you sorted! Here's how you can bake deliciously chewy cookies (every single time!):

    • Use a combination of white sugar (caster) and brown sugar - but always MORE brown sugar - the extra brown sugar is the key ingredient for soft and chewy cookies. The caster sugar gives the cookies their slightly crispy edges while the brown sugar gives them the most amazing moist and soft inside. You just can't beat it. In this recipe, I use 200g (1 cup) of brown sugar and 100g (½ cup) of caster sugar.
    • Use an extra egg yolk - using a whole egg PLUS an extra egg yolk makes these Chewy Chocolate Chip Oat Cookies oh-so soft and chewy! It's the extra egg yolk that makes such a huge difference to the chewiness of cookies.
    • Chill the dough - chilling the dough before baking allows the fat to re-solidify. When you bake chilled cookie dough, it will spread more slowly meaning that the outside will cook quicker (and go crispy) while the inside will cook slower (and stay chewy!) Chilling the dough for 30 minutes is essential in this recipe.
    • Don't over-bake the cookies - want soft and chewy oat cookies? Then ever so slightly under-bake them! Remove them from the oven as soon as they're lightly golden around the edges (they will still be soft at this stage but will continue to cook and firm up as they cool on the trays). Over-baking the cookies will make them crispier... but they'll lose their soft and chewy filling.
    An overhead shot of chocolate chip cookies with sea salt sprinkled on top.

    Why You're Going To Love This Recipe

    These old fashioned oatmeal chocolate chip cookies are simply irresistible and bursting with a combination of delicious texture and flavour!

    • MEGA soft - thanks to the brown sugar, extra egg yolk and chilling time, these soft oatmeal chocolate chip cookies are SO incredibly soft and chewy!
    • Full of flavour - think salty, sweet, chewy, soft, crunchy and nutty. These really are the BEST chewy oatmeal chocolate chip cookies ever!
    • Only 30 minutes chilling time - while it's essential to chill the cookie dough, you won't be waiting around all day. My chocolate oat cookies need just 30 minutes chilling time.
    • Pantry staples - I love any recipe that doesn't involve an extra trip to the supermarket or grocer. This recipe is made entirely from pantry and fridge staples, making it a convenient and budget-friendly recipe.
    • LOADED with chocolate chips - chocoholic friends... do I need to say anymore!? 300g of chocolate chips makes the ULTIMATE chewy chocolate chip oatmeal cookies.
    • Thermomix & conventional methods - whether you're wanting to make this recipe using your Thermomix machine, beaters or a stand-mixer, I have included instructions for all methods in the recipe card at the bottom of the post.

    What You Need

    Forget about fancy or expensive ingredients, these chewy chocolate chip oat cookies are made from budget-friendly pantry and fridge staples:

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    The ingredients for chewy chocolate chip oat cookies.
    • Unsalted butter - I like to use unsalted butter and then add a pinch of salt to the mixture. This allows you to control the amount of salt in the cookies and taste to your liking.
    • Brown sugar - you can use either light (regular) or dark brown sugar for this recipe. Dark brown sugar will result in extra chewiness and a more caramelised flavour. I generally use regular light brown sugar.
    • Caster sugar - also known as superfine sugar. This fine white sugar easily dissolves when creamed with the butter (making it perfect for cookies!).
    • Vanilla extract - or vanilla essence or vanilla paste
    • Egg + an extra yolk - the extra yolk is KEY to making those super soft and chewy cookies. Have your eggs at room temperature when you start.
    • Plain flour - also referred to as all purpose flour.
    • Bi-carbonate of soda and baking powder - also known as baking soda and baking powder, these two ingredients act as the rising agents in these soft and chewy oatmeal chocolate chip cookies.
    • Rolled oats - old fashioned rolled oats give these cookies a delicious nuttiness and texture.
    • Chocolate chips - you can use milk, dark or white chocolate chips for this recipe. Alternatively, you could substitute the chocolate chips for Smarties or M&Ms or even add in raisins or nuts.
    • Sea Salt - adding a pinch of sea salt to the still-warm cookies straight out of the oven brings out the flavour of the cookies while also neutralising the sweetness of the sugar. This is optional but HIGHLY recommended!

    Step By Step Instructions

    It could not be easier to make a batch of oat and chocolate chip cookies. With just 15 minutes prep time and a stand mixer (or hand-held beaters or a Thermomix), you'll have a batch of warm cookies ready to eat in no time!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Cream The Butter & Sugars

    Using handheld beaters, a stand mixer or a Thermomix, beat the butter, brown sugar and caster sugar until smooth and creamy.

    Butter, caster sugar and brown sugar in a bowl.
    Creamed butter and sugar in a mixing bowl.

    Step 2 - Add The Wet Ingredients

    One at a time, beat through the egg, the extra egg yolk and vanilla extract until well combined.

    An egg on a cookie dough base in a mixing bowl.
    Cookie dough mixture in a bowl.

    Step 3 - Add The Dry Ingredients

    Sift through the plain flour, bi-carbonate of soda and baking powder. Add the rolled oats and chocolate chips then fold through using a large spoon or spatula.

    Flour on top of cookie dough in a bowl.
    Chocolate chips and rolled oats on cookie dough in a bowl.

    Step 4 - Chill The Dough

    Note: This is a REQUIRED step.

    Chill the dough in the fridge for 30 minutes.

    Step 5 - Roll & Bake

    Roll the chilled dough into heaped tablespoon-sized balls.

    Place onto the prepared trays and bake for 12-15 minutes or until ever so slightly golden on the edges.

    Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

    Rolled balls of chocolate chip cookie dough on a baking paper lined tray.

    Recipe Tips & FAQs

    Can I use quick oats in place of the old fashioned rolled oats?

    I really do HIGHLY recommend using old fashioned rolled oats as they give the cookies a nutty and chewy texture. Quick oats are much finer and don't give the oat cookies the same taste or texture.

    Is chilling the dough neccesary?

    It absolutely is! Chilling the dough before baking allows the fat to re-solidify. When you bake chilled cookie dough, it will spread more slowly meaning that the outside will cook quicker (giving you slightly crunchy edges) while the inside will cook slower (and stay soft and chewy!).

    How much space do I need to leave between the cookies on the tray?

    Even after chilling, these chewy chocolate chip oat cookies still spread a LOT so it's important to leave a large (5-7cm) gap between them on the baking trays.

    Try substituting...

    You can add, or substitute the chocolate chips with, anything you like in this basic oatmeal cookie recipe! A few favourite add-ins of mine include raisins, nuts, cinnamon or M&Ms.

    A stack of chewy chocolate chip oat cookies with more on a tray in the background.

    Storing & Freezing

    Want to make a batch of these Soft & Chewy Chocolate Chip Oat Cookies ahead of time and freeze? No problem!

    Storing

    These soft oatmeal cookies can be stored in an airtight container at room temperature for 1 week.

    Freezing

    It's so easy to freeze either the baked cookies or unbaked cookie dough!

    Freezing Unbaked Dough

    Freeze the unbaked dough in a sealable plastic bag (like a glad bag) for up to 3 months. Remove from the freezer and place into the fridge until defrosted. Roll and bake as per the recipe.

    Freezing Baked Cookies

    You can freeze the baked cookies in an airtight container for 3 months.

    Please note, the cookies will lose their crispiness when defrosted.

    A half eaten chocolate chip oatmeal cookie.

    More Chocolate Chip Cookie Recipes

    If you love chocolate chip cookies as much as I do, then you need these yummy recipes in your life!

    • A stack of chocolate chip biscuits.
      The BEST Chocolate Chip Cookies
    • Four brown cookies in a stack with chocolate chips surrounding them and a jar of Nutella.
      Nutella Chocolate Chip Cookies
    • Delicious Double Chocolate Chip Cookies... a rich chocolate cookie packed with white chocolate chips! The perfect treat for any chocoholic!
      The Ultimate Double Chocolate Chip Cookies
    • A stack of chocolate chip and sultana cookies on a round cake tray
      Chocolate Chip & Sultana Cornflake Cookies

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Soft & Chewy Chocolate Chip Oat Cookies

    The perfect Soft & Chewy Chocolate Chip Oat Cookies sprinkled with sea salt... the BEST oatmeal cookies you'll ever make!
    5 from 16 votes
    Print Pin Rate
    Course: sweet
    Cuisine: Biscuits/Cookies
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 30 serves
    Calories: 201kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 225 g butter softened to room temperature
    • 200 g (1 cup) brown sugar firmly packed
    • 100 g (½ cup) caster sugar
    • 1 egg + 1 extra egg yolk
    • 3 teaspoon vanilla extract
    • 300 g (2 cups) plain flour
    • 1 teaspoon bi-carbonate soda
    • 1 teaspoon baking powder
    • 90 g (1 cup) rolled oats
    • 300 g milk chocolate chips
    • *optional sea salt for sprinkling
    Prevent your screen from going dark

    Instructions

    Conventional Method

    • Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
    • Cream the softened butter, brown sugar and caster sugar with handheld beaters or a stand mixer until pale and creamy.
    • Add the egg and continue to beat. Add the extra egg yolk and continue to beat.
    • Add the vanilla extract and beat until well combined.
    • Sift in the plain flour, bi-carb soda and baking powder, then add the rolled oats and chocolate chips. Fold through.
    • Chill the dough in the fridge for 30 minutes.
    • Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
    • Bake for 12-15 minutes or until lightly golden around the edges.
    • Sprinkle sea salt flakes over the still-warm cookies (optional).
    • Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.

    Thermomix Method

    • Preheat oven to 160 degrees (fan-forced). Grease and line 3-4 baking trays with baking paper.
    • Place the plain flour, baking powder and bi-carb soda into the Thermomix bowl. Sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
    • Cream the softened butter, brown sugar and caster sugar for 30 seconds, Speed 4. Scrape down the sides of the bowl and repeat until pale and creamy (approximately 1 more minute).
    • Reduce to Speed 2 and add the egg through the measuring cup hole. Add the extra egg yolk and continue to mix on Speed 2.
    • Add the vanilla extract and the flour mixture and mix for 30 seconds on Speed 4, (using the spatula to assist).
    • When the dough is completely combined, add the rolled oats and mix for 30 seconds on Reverse, Speed 3 (using the spatula to help mix).
    • Fold through the chocolate bits.
    • Chill the dough in the fridge for 30 minutes.
    • Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly. Bake for 12-15 minutes or until lightly golden around the edges.
    • Sprinkle sea salt flakes over the still-warm cookies (optional).
    • Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.

    Notes

    • Chilling the dough - chilling the dough before baking allows the fat to re-solidify. When you bake chilled cookie dough, it will spread more slowly meaning that the outside will cook quicker  while the inside will cook slower (and stay chewy!)
    • Tray space - even when the dough has been chilled, these cookies will spread a LOT so it’s important to leave a large (5-7cm) gap between them on the baking trays.
    • Storing - these cookies can be stored in an airtight container at room temperature for 1 week.
    • Freezing - you can freeze the unbaked dough in a sealable plastic bag for up to 3 months. Alternatively, you can freeze the baked cookies in an airtight container for 3 months (note: the cookies will lose their crispiness when defrosted).

    Nutrition

    Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 101mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Calcium: 25mg | Iron: 1.3mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Barbara says

      October 31, 2022 at 12:11 pm

      tried many chocolate chip biscuit recipes and by far this is the best.

      Reply
      • Lucy says

        November 02, 2022 at 10:35 am

        Thank you so much!

        Reply
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    5 from 16 votes (10 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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