The most delicious ‘crunchy on the outside and chewy on the inside’ old fashioned Chocolate Chip Oat Cookies. Have a batch prepped and baked in less than 20 minutes!
If you’re a lover of thick and soft cookies… turn away now! These delicious Chocolate Chip Oat Cookies are the exact opposite! They’re super crispy and crunchy on the outside and chewy on the inside. If that sounds like your kind of cookie, then you’re in for a treat!
These are basically an amazing cross between my ANZACS (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!
The Secret To Chewy Cookies
If you love biting into a crunchy cookie and finding a 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. In this recipe I use 50/50 brown sugar and white sugar. The caster sugar gives the cookies the crispy outside while the brown sugar gives them their chewy inside.
- 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!).
- Don’t over-bake the cookies – remove them from the oven as soon as they’re lightly golden around the edges (they will still be soft but will firm on cooling). Over-baking the cookies will make them crispier (but not chewy).
What You Need
Forget about fancy or expensive ingredients, these cookies are made from budget-friendly pantry and fridge staples:
- 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. I generally use 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
- egg
- self-raising flour – use store-bought self-raising flour or make your own by adding 1 tsp baking powder to every 1 cup plain flour.
- rolled oats – you can use either rolled oats or quick oats for this recipe.
- salt – adding a pinch of salt brings out the flavour of the cookies while also neutralising the sweetness of the sugar.
- 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.
Scroll to the recipe card at the bottom for ingredient quantities.
How To Make Oat Cookies From Scratch
It could not be easier to make a batch of chocolate chip oat cookies. With just 10 minutes prep time and a stand mixer (or hand-held beaters or a Thermomix), you’ll have a batch of warm cookies ready in no time!
Scroll to the recipe card at the bottom for the full method.
Step 1: Cream the butter, caster sugar, brown sugar and vanilla extract
Step 2: Beat through the egg
Step 3: Mix through the self-raising flour, rolled oats, salt and chocolate chips
Step 4: Chill the dough (optional)
Step 5: Bake
Recipe Tips & FAQ
Can I use quick oats in place of the rolled oats?
Yes, absolutely!
Is chilling the dough necessary?
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!). If you don’t chill the dough, the cookies will spread even further and be crispier.
How much space do I need to leave between the cookies on the tray?
These cookies spread a LOT so it’s important to leave a large (5-7cm) gap between them on the baking trays.
How can I make my cookies crispier and less chewy?
If you would like the cookies to be crispier, replace the brown sugar with extra caster sugar and cook the cookies for a little longer.
What should I do if I prefer a soft and thick chocolate chip cookie?
You will need to use a completely different recipe! Here’s my favourite soft chocolate chip cookie recipe.
How long will my chocolate chip oat cookies last?
These can be stored in an airtight container at room temperature for 1 week.
Can you freeze the cookie dough?
Yes, freeze the unbaked dough in a sealable plastic bag for up to 3 months.
Can you freeze the baked cookies?
Yes, absolutely! You can freeze the baked cookies in an airtight container for 3 months (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!
- Classic Chocolate Chip Cookies – the ULTIMATE choc chip cookie recipe!
- Double Chocolate Chip Cookies – these cookies are a chocoholics dream.
- Zucchini, Oat & Chocolate Chip Cookies – a healthy cookie that’s perfect for lunchboxes.
- White Chocolate & Cranberry Cookies – this classic combo is always a winner.
- Apricot, Macadamia & White Chocolate Cookies – discover the best flavour combination in these sweet little cookies.
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Chocolate Chip Oat Cookies
Ingredients
- 125 g unsalted butter
- 1/2 cup (115g) caster sugar
- 1/2 cup (120g) brown sugar lightly packed
- 1 tsp vanilla extract
- 1 egg
- 1 cup (130g) self raising flour
- 3/4 cup (70g) rolled oats see notes
- 1/2 tsp salt
- 125 g chocolate chips
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced) and line 3 baking trays with baking paper.
- Place the butter, caster sugar, brown sugar and vanilla extract into a bowl. Beat with handheld beaters or a stand mixture until pale and creamy.
- Add the egg and beat until well combined.
- Sift the self raising flour into the bowl, add the salt, rolled oats and chocolate chips and mix until just combined.
- Chill the dough for 30 minutes (optional but recommended).
- Roll into tablespoon sized balls and place onto the baking trays (leaving a 5-7cm gap in between to allow for spreading).
- Bake for 10-12 minutes or until lightly golden.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced) and line 3 baking trays with baking paper.
- Place the butter, caster sugar, brown sugar and vanilla extract into the TM bowl. Mix for 80 seconds on Speed 6 (scrape down the sides of the bowl after 40 seconds).
- Add the egg and mix for a further 20 seconds on Speed 6. Scrape down the sides of the bowl, add the self raising flour and salt and mix for 40 seconds on Speed 4.
- Add the rolled oats and the chocolate chips and mix on Reverse, Speed 3 for 10 seconds.
- Chill the dough for 30 minutes (optional but recommended).
- Roll into tablespoon sized balls and place onto the baking trays (leaving a 5-7cm gap in between to allow for spreading).
- Bake for 10-12 minutes or until lightly golden.
Notes
- 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. I generally use 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 – this can be bought from the baking section of any supermarket.
- egg – use large egg (approximately 60g).
- self-raising flour – use store-bought self-raising flour or make your own by adding 1 tsp baking powder to every 1 cup plain flour.
- rolled oats – you can use either rolled oats or quick oats for this recipe.
- salt – adding a pinch of salt brings out the flavour of the cookies while also neutralising the sweetness of the sugar.
- 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.
These are delicious. Perfectly crunchy on the outside and chewy in the middle. They were a huge hit in our house!
Yay! I’m so glad you like them!
My kids (and husband) love, love, love these. I chilled the cookies but they didn’t spread out at all…. didn’t affect the taste though!
I did halve the sugar and used milk chocolate chips!
Also made your almond and coconut cake yesterday… we love it.
Thankyou so much for a terrific website and recipes
Hi Dianne, oh you have absolutely made my day! I really appreciate your lovely feedback. xx
What a great recipe! My son loves them! Thanks for sharing ❤️
That’s so great to hear! Thank you so much!