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A pile of oat cookies with chocolate chips on a white plate.

Chocolate Chip Oat Cookies

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!
5 from 3 votes
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Course: sweet
Cuisine: American
Keyword: Chocolate Chip Oat Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling time: 30 minutes
Total Time: 50 minutes
Servings: 30 serves
Calories: 134kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

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

RECIPE NOTES & TIPS
Ingredients Info: 
  • 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.
Recipe Tips
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 (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.
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 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: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 37mg | Fiber: 1g | Sugar: 10g | Vitamin A: 120IU | Calcium: 14mg | Iron: 0.4mg