I'll tell you right now that these Chocolate Chip Oat Cookies are the most addictive cookie out there! Think crisp edges and soft and chewy interiors with melt-in-your-mouth morsels of chocolate.
The addition of rolled oats and coconut make these the perfect cookie for snacking and for lunchboxes.
Ingredients in Chocolate Chip Oat Cookies
- Unsalted butter: if you use salted butter, omit the added salt.
- Brown sugar: this gives the cookies their chewy texture.
- Caster / superfine sugar: this finer sugar easily dissolves into the batter. You can also use regular white sugar.
- Egg
- Vanilla extract
- Plain / all-purpose flour
- Baking powder: NOT baking soda. Make sure your baking powder is in date.
- Old-fashioned (rolled) oats: these whole oats give you a lovely texture and flavour. Don't use quick oats or steel-cut oats.
- Finely desiccated coconut: or regular desiccated coconut. Helps make the cookies chewy and flavourful.
- Salt
- Chocolate chips: I use dark or semi-sweet chocolate chips but you can also use milk or white chips, if desired.
How to Make Chocolate Chip Oat Cookies
This recipe is simple and quick to make.
- Cream the butter and sugar. Add the egg and vanilla and beat until combined.
- Add the remaining ingredients and stir well to combine.
- Roll into balls and place on a lined baking tray.
- Bake until golden.
It's that easy!
Frequently Asked Questions
Can I make these cookies without an electric mixer?
With a little bit of elbow grease, you can make these cookies easily without an electric mixer. Use either a hand whisk or a flat-bladed (butter) knife to cream the butter and sugars together. It doesn't have to be extremely fluffy or pale, just whisk enough until the ingredients are well combined.
Can I make these cookies without coconut?
Yes, you can omit the coconut if necessary. Note that the cookies may be a bit flatter and less chewy.
Can I make these cookies without oats?
No, I would instead recommend a standard chocolate chip cookie recipe. Try my Bakery Style Chocolate Chip Cookies or Salted Chocolate Chunk Cookies.
Can I make these cookies gluten-free?
Yes, you can replace the wheat flour with gluten-free flour. Also ensure that your oats are completely gluten-free, as this differs between brands.
Storage
- You can keep cookies un-refrigerated in an airtight container for up to 2 weeks.
- To freeze the unbaked cookie dough, wrap tightly in clingwrap and the place in an airtight zip-loc or freezer bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight then bake as normal.
Variations
- Oatmeal Raisin Chocolate Chip Cookies: Replace some or all of the chocolate chips with raisins.
- Spiced Oatmeal Chocolate Chip Cookies: Add in 1-2 teaspoon of spices like cinnamon or nutmeg to the dough for a cosy, warm flavour.
- Oatmeal Walnut Chocolate Chip Cookies: Stir in some chopped walnuts into the dough for a crunchy addition.
- Oatmeal Cherry Chocolate Chip Cookies: Add in some dried cherries for a pop of sweet, fruity flavor.
Chewy Chocolate Chip Oat Cookies
These chewy chocolate oat cookies are the ultimate snacking cookie! These cookies are crisp on the edges and soft and chewy on the inside with plenty of chocolate chips!
Ingredients
- 200 g (7 oz) unsalted butter, softened
- ½ cup (110 g) brown sugar, packed
- ½ cup (120 g) caster sugar / superfine sugar
- 1 large egg
- ½ teaspoon (3 g) vanilla extract
- 1 ⅓ (200 g) cups plain flour / all purpose flour
- 2 teaspoon (8 g) baking powder
- 1 cup (105 g) rolled oats / old-fashioned oats
- ¾ cup (75 g) finely desiccated coconut
- ½ teaspoon (3 g) salt
- 1 ½ cups (285 g) chocolate chips (I use semi-sweet)
Instructions
- Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Line two large baking trays with baking paper.
- In the large bowl of an electric stand mixer (or using a hand mixer), cream together butter and sugars until pale and fluffy. Add egg and vanilla essence and beat until well combined.
- Add flour, baking powder, oats, desiccated coconut, salt, and chocolate chips. Stir until well combined.
- Roll 1 large tablespoon of mixture into a ball and place onto the prepared tray. Flatten down slightly. Repeat with remaining dough, leaving a 3 cm (1 inch) gap between the cookies to allow for spreading.
- Bake for 12-15 minutes or until golden just around the edges. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
Measurement
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
Storage
- You can keep cookies un-refrigerated in an airtight container for up to 2 weeks.
- To freeze the unbaked cookie dough, wrap tightly in clingwrap and the place in an airtight zip-loc or freezer bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight then bake as normal.
Substitutions & Tips
- Making these cookies without an electric mixer: with a little bit of elbow grease, you can make these cookies easily without an electric mixer. Use either a hand whisk or a flat-bladed (butter) knife to cream the butter and sugars together. It doesn't have to be extremely fluffy or pale, just whisk enough until the ingredients are well combined.
Nutrition Information:
Yield: 32 Serving Size: 1 CookieAmount Per Serving: Calories: 160Total Fat: 9.3gSaturated Fat: 6.1gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 5.8mgSodium: 43.6mgCarbohydrates: 18.5gFiber: 1.3gSugar: 11gProtein: 1.8g
Leah says
Made these cookies a few times now. Everyone loves them! Done a few variations with chocolate. Used mini m&m's, also white chocolate make lots of cookies. Thankyou for the recipe
Chloe says
So so glad you have enjoyed these cookies, Leah 🙂 Mini mnms sound AMAZING and so does white chocolate! I can't wait to try those combos!
Neli says
Hi! Can I make this without the coconut? Thank you