I'll tell you right now that these are the MOST addictive cookie out there. Think crisp edges, soft and chewy inside with melt-in-your-mouth morsels of chocolate.
The addition of whole oats and coconut make these the perfect cookie for snacking and for lunchboxes!
These chocolate chip oat cookies take less than 15 minutes to prepare and last well in an airtight container.
Chewy Chocolate Chip Oat Cookies
Yield:
Makes 32 Cookies
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
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 brown sugar, packed
- ½ cup caster sugar / superfine sugar
- 1 egg
- 1 tsp vanilla essence OR ½ tsp vanilla extract
- 1 ⅓ cups plain flour / all purpose flour
- 2 tsp baking powder
- 1 cup old-fashioned oats / rolled oats
- ¾ cup finely desiccated coconut
- ½ tsp salt
- 1 ½ cups 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
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
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