Soft Chocolate Chip Oat Cookies
servings24 cookies
Soft Chocolate Chip Oat Cookies with crisp edges, soft centers, and plenty of chocolate in every bite. Made with melted butter and rolled oats, they're ready in about 30 minutes.
Watch how to make the recipe
Ingredients
Flour mixture
- 1 cup + 1 tablespoon (130 g) all-purpose flour
- ¾ level teaspoon baking soda (bicarbonate of soda)
- ¾ teaspoon salt (use ½ teaspoon if using salted butter)
- 1¾ cups (155 g) old-fashioned rolled oats
- 1 cup (160 g) semisweet chocolate chips or chopped chocolate
Butter mixture
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Flour mixture: In a medium bowl, whisk together the flour, baking soda, salt, and rolled oats.
- Add the semi sweet chocolate chips or chopped chocolate. Stir until evenly coated with the flour mixture. Set aside.
- Butter mixture: Melt the butter in a large microwave-safe bowl and let it cool for 10 minutes. Add the brown sugar, granulated sugar, egg, and vanilla.
- Whisk until well combined. Don't worry if the sugar hasn't completely dissolved. That's perfectly normal.
- Add the flour mixture to the butter mixture and stir just until no dry flour remains. Do not overmix.
- Measure about 1½ tablespoons of dough and roll each portion into a ball. Flatten each one into a disc about ½ inch (1.3 cm) thick and place them 2 inches (5 cm) apart on the prepared baking sheets.
- If you like, press a few extra chocolate chips or chopped chocolate onto the tops.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage
- Room temperature: Store the cooled cookies in an airtight container for up to 5 days.
- Freezer: Freeze in an airtight container or freezer-safe bag for up to 2 months. Thaw at room temperature.
Recipe Notes
- Butter: Let the melted butter cool for about 10 minutes before adding the remaining ingredients. Warm butter is fine, but it shouldn't be hot.
- Old-fashioned rolled oats work best for these cookies. Quick oats can be used, but the cookies will have a softer texture. Don't use steel-cut oats because they stay too firm during baking.
- Chocolate: I used a combination of chopped semisweet and dark chocolate, which gives you little bits of chocolate along with larger chocolate pockets. Chocolate chips work well too.
- Shaping: These cookies don't spread much while baking, so gently flatten each dough ball into a thick disc before baking. The thickness you shape them to will be very close to how they look once baked.
- Don't overbake: The cookies are ready when the edges are lightly golden and the centers still look slightly soft. They'll continue to set as they cool on the baking sheet.
- Cooling: Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up while keeping the centers soft.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Calcium: 16mg | Iron: 1mg