Oatmeal Chocolate Chip Cookies

Name: Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 70 grams salted butter; ¼ cup brown sugar; ¼ cup castor sugar; ½ cup plain flour; 2 tablespoons cocoa powder; ½ teaspoon baking powder

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are made with oats, butter, brown sugar and dried nuts and are the softest, chewiest oatmeal cookies. I don’t often call recipes perfect, but these cookies are soft, chewy, and loaded with healthy seeds – everything a good oatmeal cookie should be!
These cookies are a favourite after school snack at my home (or mid-morning, or lunch or any time in fact..) The cookies are a slightly crispy on the outside, deliciously soft inside with the bonus of lots of healthy seeds. Have you ever made my chewy chocolate chip cookies recipe? I have the recipe memorized– I make them all the time! I can confidently say that I can add this oatmeal chocolate chip cookies recipe to my chocolate chip cookie repertoire. The best thing about these cookies is that they come out perfect every time!

Oatmeal cookies always carried with them the unattractive whiff of the ‘healthy option’ for me. I was wrong about them being a health food but adding lots of healthy nuts and seeds definitely puts them in a ‘near healthy’ category for me.

Oatmeal chocolate chip cookies combine all the classic goodness of every good cookie in the world – the buttery indulgence of a chocolate chip and the chewiness of the oats. There is just nothing not to love about a warm, home-baked oatmeal cookie. This is a perfect throwback treat when you need a comforting sweet!

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Ingredients

70 grams salted butter
¼ cup brown sugar
¼ cup castor sugar
½ cup plain flour
2 tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup oats
1 teaspoon flax seeds
1 teaspoon sesame seeds
1 tablespoon chocolate chips
2 teaspoons finely chopped unsalted almond
2 teaspoons finely chopped unsalted pistachios
2 teaspoons finely chopped unsalted cashew nuts
¼ cup milk

Directions

Step-1

In a bowl, add the butter, brown sugar and castor sugar. Whisk it for 1-2 minutes or until it forms a creamy smooth texture.

Step-2

Add the plain flour, cocoa powder, baking powder, baking soda, oats, flax seeds, sesame seeds, chocolate chips, almonds, pistachios and cashew nuts.

Step-3

Gently fold until all the ingredients are combined. Gradually pour milk and mix so the mixture comes together resembling a dough. Let it rest in the fridge for 15-20 minutes to cool it.

Step-4

Line a baking tray with parchment paper.

Use a teaspoon or an ice cream scoop to make small equal sized balls of the mixture and press them to flatten.

Place them on the baking tray. Make sure to leave some space between the cookies as they expand slightly while baking. This quantity of mixture should make about 16 cookies.

Step-5

Preheat oven for 10 minutes at 190C/fan170C/gas 5. Bake the cookies for 15-20 minutes until they are light brown on the edges and still slightly soft in the center if you press them. When you take the cookies out of the oven, they should look slightly under-baked. Leave them on the hot baking sheets for 5 minutes out of the oven, and they will be delectably soft and chewy.

Oatmeal cookies are ready!

Tips & Variations

I like adding brown sugar for the delicious caramel flavour and taste however you can just add castor sugar.
Oats/Oatmeal can be bought in generally 2-3 varieties. The thick old-fashioned whole rolled oats, porridge oats that are slightly smaller and bashed, and instant oats. For the cookies I prefer using either the porridge oats (for perfect texture and taste) or ¾ porridge oats and ¼ thick old-fashioned oats. Using only thick old-fashioned whole rolled oats will make the cookies drier and crumblier. I wouldn’t recommend using the instant oats as they are thinner and powdery, and the texture will not he chewy as it should be.
Always add the milk at room temperature and pour it in batches as depending on the ingredients you might not need all the milk.
If the dough seems too wet to become scoop-able, chill it in the fridge longer to firm it and it is crumbly then stir in 2-3 teaspoons of milk.
Baking powder and baking soda make the cookies nice and puffy so I would highly recommend adding them.
You can also add some cinnamon powder, cardamom powder, ginger powder or vanilla extract to give the cookies spiced flavour.
Let the dough rest 15-20 minutes before baking as that makes the dough easier to roll into balls, so the cookies will keep their shape and develop a yummy chewy texture in the oven.
Other nuts and dried fruit work well in this recipe like walnuts, dried cherries, cranberries, raisins, hazel nuts, pecans and brazil nuts.
Do not overwork the dough. The ingredients need to be gently folded in to make a smooth and soft dough.
Leave plenty of space between your cookies on the baking tray, I wouldn’t put more than six on a full size baking sheet.
The dough can be kept in fridge for about a week and stored in freezer for up to 3 months.
Allow the cookies to cool completely for the best texture and flavour before devouring them. It may be agony, but letting the cookies cool completely only makes them taste better.