What would you think about the good smell of hot chocolate oatmeal cookies coming from the oven? One of the biggest advantages of oatmeal cookies is their flexibility; they are delicious plain or loaded with all sorts of ingredients, from nuts to dried fruits. Try to toss in raisins, dried cranberries or cherries, chocolate chunks, or even coconut!
Let’s have a look on this chocolate chip oatmeal cookies recipe: crispy, chewy, chocolaty or whatever… depending on your mood!
To adjust this cookies recipe to your personal taste, remember this: butter or oil makes cookies tender when flour makes them crispier.
Ingredients list for oatmeal chocolate chips cookies
For about 17 cookies:
- 3 1/2 ounces (100g) plain flour
- 3 1/2 ounces (100g) wholemeal flour
- 3 1/2 ounces (100g) of oatmeal
- 3 1/2 ounces (100g) sugar
- 1 tbsp baking soda
- 1/2 teaspoon baking powder
- 2 tbsp neutral oil (sunflower oil is ok)
- 3 tbsp (5cl) of milk
- 1 3/4 ounces (50g) chocolate
1. Mix the flour, oats, sugar, baking powder and baking soda together. Add oil as you stir with a fork, then add the milk and mix well… then finish with chopped chocolate chips.
2. Cover with a plastic wrap and let chill for half an hour. Meanwhile, preheat the oven to 390°f (200°c) and line a baking sheet with parchment paper, or simply use a silicon baking mat (example here).
3. After 15 min, spread the dough by small knobs on the baking sheet, separate them well because they will spread. Bake for about 10 minutes, be careful when cooking.
4. Let cool on a rack before eating! These cookies are perfect with tea.
Oatmeal cookies variations:
- Oatmeal raisin cookies: skip the chocolate and use up to 1 cup raisins instead.
- Coconut cherry cookies: use coconut milk instead of milk, unsweetened shredded coconut (2 cups) instead of oatmeal, 1/2 cup dried cherries instead of chocolate.
Dark chocolate is my first choice for these cookies, but go ahead and use whatever kind of chocolate you like!