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- Dish type
- Biscuits and cookies
- Oatmeal cookies
Oatmeal cookies are given a makeover with the addition of cocoa and chocolate chips. Irresistible! Raisins or sultanas can be substituted for chocolate chips.
464 people made this
- 125g plain flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 110g margarine or butter
- 110g dark brown soft sugar
- 100g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100g porridge oats
- 85g plain chocolate chips
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat oven to 180 C / Gas 4. Grease baking trays. Stir together the flour, cocoa, baking powder, bicarb, salt and cinnamon; set aside.
- In a large bowl, cream together the margarine, dark brown soft sugar and caster sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by spoonfuls onto trays, leaving 5cm between each.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(473)
Reviews in English (368)
These cookies are everything you are looking for in a cookie. I made them exactly as written with the exception of adding chopped walnuts (a personal preference) and found them to have great chocolate taste and a wonderful chew. The cinnamon gave just a hint of zip. They were excellent and I will be making them again. The next time I may replace the cinnamon with espresso powder to deepen the chocolate flavor.-16 Aug 2012
Absolutely delicious, though too oaty for my son!!-23 Nov 2015
I'm rubbish in the kitchen, and these are great. Well, they were. There aren't any left...-16 Dec 2016
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups uncooked regular oats
- 1 (11.5-ounce) package semisweet chocolate mega morsels
- 1 cup chopped toasted pecans
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats stir well. Add to butter mixture stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan cool on wire racks.
No-Bake Oatmeal Cookies
No Bake Oatmeal Cookies are a breeze to make and almost impossible to mess up! They are the perfect cookie if you aren't the most confident in the kitchen, but still so delicious that everyone will think you're a true master chef. You can never go wrong with chocolate and peanut butter. These are gluten-free friendly too! Just make sure the oats you use are certified gluten-free!
Add the oats the right way.
It's easy to dump the entire amount of oats in at once, but for the best cookies add the oats a cup at a time. I love them a little softer so I sometimes add a little less oats, but if you want a heartier more oat filled cookie, then add more oats. Stop adding oats when the mixture looks good. It won't change too much while drying so you'll have a good sense of what they will be like before scooping all of them out.
Don't boil for too long.
It's important to bring the mixture to a boil to make sure everything melts together well, but all it needs is a minute. Letting it boil for too long will cause the cookie to be grainy and no one wants a grainy cookie.
How long will these keep?
Hands down the best part about these cookies is that they stay good for dayssss. My family calls them "road trip" cookies. We would make them for every family vacation and they would stay good for the whole trip and were the perfect snack while driving cross-country! Nostalgia at its finest.
Reviews ( 9 )
I took a super lazy approach to this bcs I didn't want to haul out my stand mixer, and I took a gamble bcs I didn't have shortening on hand. So I subbed 4 Tbs vegetable oil for the shortening and added it to the sugars, egg, vanilla, and butter (which I melted first) I beat everything with a wire whisk for about a minute until thoroughly combined and glossy. Then I added that to the dry ingredients (along with choc chips). Shockingly, the cookies came out fine! Better than fine, in fact -- my hubs said they were the best cookies he'd ever had. (I think it helps that choc chip oatmeal is his elusive dream cookie that he's almost never able to find. ) I'll definitely have to try to coconut oil substitution, though that sounds YUM.
Chocolate Chip Oatmeal Cookies
These cookies, our 2015 Recipe of the Year, are soft and chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty tasting oats. They're a specialty of our Bake Truck, which travels the country serving these as part of our Bake for Good fundraising program.
Our thanks to the Cookies for Kids' Cancer non-profit, the originator of this recipe.
- 16 tablespoons (227g) unsalted butter, at room temperature
- 1 cup (213g) light brown sugar, packed
- 1/2 cup (99g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon (14g) vanilla extract
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1 cup (89g) rolled oats, old-fashioned or quick-cooking
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
- 3 cups (510g) semisweet chocolate chips
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Beat in the egg, egg yolk, and vanilla.
Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
Perfect your technique
Baking it forward with Cookies for Kids' Cancer
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny that's OK, they'll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Tips from our Bakers
Want to make these gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly gluten-free baked goods often need a bit more time in the oven.
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
- 1 cup white whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- ½ cup semisweet chocolate chips
Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats and chocolate chips stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.
Bake until golden brown on the bottom, 12 to 14 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- In a 3-quart pan, mix sugar, cocoa, milk, margarine. Put on medium heat and cook until mixture starts to boil, then boil for exactly one minute. Remove from heat.
- Add the vanilla, salt, peanut butter, and oats. Stir well.
- Drop by teaspoonfuls onto waxed paper. Cool at room temperature.
- Serve and enjoy.
- Sometimes, when you add cold butter straight from the refrigerator, the mixture will come to a pretty good boil before the butter is completely melted. Always make sure the butter is completely melted and stirred in before you start timing the boil.
- If you&aposve had problems in the past with getting these to firm up, try using a different brand of margarine or butter. For years I used Fleischmann&aposs margarine and it worked perfectly every time. These days I use real butter (healthier) and it still works perfectly for me.
- If you&aposve had problems with your cookies being sticky, be sure to cool them at room temperature. Trying to rush by putting the cookies in the refrigerator may be the cause of the stickiness. Be patient—they will be worth a few extra minutes of waiting!
© 2008 Susan Deppner
Chewy Double Chocolate Chip Oatmeal Cookies
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Like this? Here's More:
This is what making chocolate oatmeal cookies with my almost-two-year-old daughter looks like these days:
I scoop the flour and hand it to her. She very carefully, and surprisingly accurately, tips it into the bowl and lifts up, dispensing the contents like a pro. A teaspoon of baking soda … tip and pour. A mix with the whisk, and then the salt and the cocoa powder. Precise. Impressive.
And then I hand her a measuring cup full of chocolate chips. Without missing a beat, she sets the cup down on the counter, and with both elfin hands wrapped carefully around, she pulls it towards her. And then she plucks the chips, one by one, and plops them into her mouth.
She doesn’t seem to hear my patient instruction anymore. I hear myself say, “pour the chocolate chips into the bowl, honey!” But to her, I’ve become that lady on the other end of the phone in Charlie Brown cartoons. Wah waaah, wah wah, wah waah.
I guess I can understand how chocolate can do that to a gal.
Luckily, most of the chips still made it into this batch of Chewy Double Chocolate Chip Oatmeal Cookies, which, as you can imagine, have become one of her fast favorites.
These chocolate oatmeal cookies are super chocolatey, super chewy, and just plain super. They’re probably more of an after-school cookie than a holiday cookie, but I’m excited about them now, so I’m sharing them now. The holiday recipes will start up soon enough, right?!
Oh, and another super cool thing about these cookies, other than being supremely chocolatey and dangerously addictive, is that they have oatmeal in them. In other words, you can tell yourself they’re health food.
At least, until December 31.
Whether you’re a chocoholic age nearly-2 or 102, I think you’ll like this cookie.
- Do not overmix the cookie dough, only beat until the ingredients are incorporated. You don’t need to cream the dough for several minutes like you would cake batter. If you overmix the dough, the cookies may come out tough.
- I very strongly recommend sticking to the two kinds of oats in the recipe. If you change this, the texture of the cookies will change significantly.
- Do not skip chilling the cookie dough. If you don’t chill it, the cookies will spread too much in the oven and turn out thin/crispy instead of soft and thick.
- I always scoop the cookie dough before chilling – it may be counterintuitive, but the warm and soft dough is much easier to scoop, and the dough chills faster once shaped.
- Do not overbake your cookies, or they will come out too crisp. The tops should look dry (the tops of the cookies start to look greasy from the melted butter about halfway through the baking time, bake the cookies right until the tops look dry/set and no longer greasy). The cookies are still soft when they are ready and need to cool on the baking sheet for 5 minutes before you’re able to remove them.
Easy Oat Chocolate Chips Cookies Recipe
Preheat oven to 375ଏ. Beat margarine at medium speed with an electric mixer until light and fluffy gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.
Calories: 101 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g
Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.