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.
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
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.
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.
- 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.
Step 2 - Add The Wet Ingredients
One at a time, beat through the egg, the extra egg yolk and vanilla extract until well combined.
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.
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.
Recipe Tips & FAQs
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.
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!).
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.
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.
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.
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!
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Soft & Chewy Chocolate Chip Oat Cookies
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 tsp vanilla extract
- 300 g (2 cups) plain flour
- 1 tsp bi-carbonate soda
- 1 tsp baking powder
- 90 g (1 cup) rolled oats
- 300 g milk chocolate chips
- *optional sea salt for sprinkling
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).
Barbara
tried many chocolate chip biscuit recipes and by far this is the best.
Lucy
Thank you so much!