Since I made Raspberry Oatmeal Squares last week, this Soft and Chewy Oatmeal Chocolate Chip Cookies recipe from Half Baked Harvest is a perfect excuse to use up the leftover rolled oats I have in my pantry.
This one-bowl recipe (yup, no mixer required!) is absolutely fail-proof and super easy. All you need is a large bowl and a fork. I kid you not. Unlike the traditional butter + sugar creaming method, oil is mixed in instead. The result of the dough is moist and soft.
To achieve that soft and chewy texture, simply bake them until they are just done. I took about 2 tablespoons of dough and made them slightly larger, about 4-inch diameter when baked. In this case, it took about 12 minutes for each batch. The longer you bake them, the drier they become. If you like them smaller, simply reduce the amount of batter and adjust the time accordingly.
Ingredients:
1 ¼ cups (135 g) rolled oats
1 cup (128 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ cup (115 g) dark brown sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup sunflower or other flavorless oil
1 large egg (approx. 60 g with shell) – lightly beaten
2 teaspoons vanilla extract
1 cup (175 g) chocolate chips – reserve a handful as cookie topping
Makes 14 – 15 large cookies
Recipe adapted from: Half Baked Harvest
The line up.
Preheat oven to 350°F/180°C. Prepare a baking tray lined with non-stick baking paper and set aside.
In a large bowl, add together oats, flour both types sugar, baking soda and salt. Mix well with a whisk or fork.
Stir in oil, beaten egg, vanilla extract and mix until well combined. The dough should be soft and moist. If it seems too dry, add in a little more oil.
Sprinkle in chocolate chips and give it a final even mix.
Scoop about 2 tablespoons of the dough and roll into a ball.
Stick a few chocolate chips around the dough ball so you could see them when baked.
Place onto prepared tray and repeat with the rest. Set them about 2-inch apart so they will not touch during baking.
Bake in preheated oven for about 12 – 14 minutes, until just set and golden. Remove from oven and set onto a wire rack to cool for 5 mins before removing.
These cookies taste great when warmed or at room temperature.
- 1 ¼ cups (135 g) rolled oats
- 1 cup (128 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) dark brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sunflower or other flavorless oil
- 1 large egg (approx. 60 g with shell) – lightly beaten
- 2 teaspoons vanilla extract
- 1 cup (175 g) chocolate chips – reserve a handful as cookie topping
- Preheat oven to 350°F/180°C. Prepare a baking tray lined with non-stick baking paper and set aside.
- In a large bowl, add together oats, flour both types sugar, baking soda and salt. Mix well with a whisk or fork.
- Stir in oil, beaten egg, vanilla extract and mix until well combined. The dough should be soft and moist. If it seems too dry, add in a little more oil.
- Sprinkle in chocolate chips and give it a final even mix.
- Scoop about 2 tablespoons of the dough and roll into a ball. Stick a few chocolate chips around the dough ball so you could see them when baked.
- Place onto prepared tray and repeat with the rest. Set them about 2-inch apart so they will not touch during baking.
- Bake in preheated oven for about 12 – 14 minutes, until just set and golden. Remove from oven and set onto a wire rack to cool for 5 mins before removing.
- These cookies taste great when warmed or at room temperature.
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