This is a pretty simple and versatile cookie dough recipe you can modify to your liking – simply replace the chocolate chips with whatever ingredient you prefer. Any kind of nut and dried fruit goes really well with these.
I usually prepare a batch of this cookie dough and freeze it – that way we can have freshly baked cookies whenever we crave one and we don’t end up with a giant batch of cookies!
One additional piece of advice if you end up making them, I know you might be tempted to bake them off without letting them sit in the fridge but they wont turn out nicely if you do that. They’ll become really flat and lose their nice texture.
Oatmeal Chocolate Chip Cookies
- 1½ Cups Oats
- ¾ Cup Flour All Purpose
- ½ Cup Butter, salted (roughly 120g) – room temperature
- ½ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 1 Egg
- ½ Cup Chocolate Chips (any kind you like)
- ½ Tsp Baking Powder
- ½ Tsp Vanilla Extract
- Place the butter and both sugars in a big mixing bowl and whisk until light and fluffy.
- Add egg and vanilla extract and whisk. At this point it may look like it split – that is because the eggs add moisture in a mixture that is mostly consistent of fat, that is completely normal – so don't worry! 🙂
- Add flour, oats and baking powder and mix until just combined. You dont want to overwork cookie dough.
- Gently fold under your chocolate chips and form balls out of the dough.
- Refridgerate your cookie dough balls for at least 30 minutes or alternatively freeze them for storage.
- Once you are ready to have your cookies preheat your oven to 180°C and bake the cookies for 15-20 Minutes depending on their size. You want the outside to be nice and golden brown. They will feel super soft when you pull them out of the oven but they will harden up once they cool down a bit. Enjoy!