Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are the perfect blend of hearty oats and rich chocolate, creating a chewy and indulgent cookie. Made with light brown sugar, rolled oats, and semi-sweet chocolate chips, they’re wonderfully soft inside with slightly crisp edges. This eggless recipe is easy to prepare, takes just 15 minutes of prep time, and can be made vegan with dairy-free ingredients. Ideal for snacking, sharing, or enjoying as a sweet treat any time of day!
Yield: 12 cookies
Equipment
- 2 Baking Sheets
- Cookie Scoop
Materials
- 110 g Butter*
- 170 g Light Brown Sugar
- 45-60 ml Milk* room temperature
- 2 tsp Vanilla Extract
- 125 g All Purpose Flour
- 125 g Old Fashioned Rolled Oats
- 1 tbsp Cornstarch
- ½ tsp Baking Soda
- 1 tsp Cinnamon Powder
- ½ tsp Salt
- 100 g Chocolate Chips* dark or semi-sweet
- 2 tsp Sea Salt (optional)
Metric - US
Instructions
- In a mixing bowl beat butter until soft & smooth, using an electric whisk.
- Add light brown sugar and mix for 2-3 minutes until it is pale and fluffy.
- Add milk and mix to form a creamy consistency.
- Scrape down the sides with a spatula so that there are no lumps of butter.
- Combine all the dry ingredients (flour, oats, baking soda, salt) in a separate bowl and add it to the butter mixture.
- Mix on low speed to form cookie dough.
- Add more milk if the cookie dough feels dry.
- Reserve ¼ cup of the chocolate chips for topping and mix the remaining into the cookie dough.
- Cover with plastic wrap and allow the cookie dough to rest at room temperature for 45 minutes.
- Preheat the oven to 350f (175C).
- Grease and Line 2 baking sheets with baking paper.
- Use a 2-tablespoon cookie scoop or use a measuring spoon to portion the dough approximately (40g for each cookie dough)
- Arrange the portioned dough at least 3 inches apart on the baking sheet.
- Add a few chocolate chips for topping prior to baking.
- Bake for 10-12 minutes.
- These cookies tend to spread. Use a round cookie cutter slightly larger than the cookie and gently scoot it around the edges to re-shape the cookies in a perfect round shape while they’re straight out of the oven.
- Sprinkle sea salt If desired.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Butter: Dairy-free butter sticks or any butter of your choice
- Chocolate: For a vegan version, use dark chocolate chips of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.