There’s nothing quite like a batch of soft and chewy oatmeal choc chip cookies. Made with pantry staples, these cookies are loaded with chocolate chips and are so easy to make!
I absolutely love cookies (I mean who doesn’t!!!) but I realised I haven’t made any in so long. Obviously that needed to change so I decided to whip up a batch of these super easy and tasty oatmeal choc chip cookies.
I don’t know how something so simple can taste so good. There’s just something about a warm freshly baked cookie, you can’t beat it!
Ingredients needed:
- Rolled oats
- All purpose flour
- Baking powder
- Salt
- Egg
- Butter
- Honey
- Vanilla extract
- Choc chips
How to make oatmeal choc chip cookies:
- Preheat oven to 180°c (fan forced) and line a large baking tray.
- In a bowl add the oats, flour, baking powder, salt and mix.
- To the dry ingredients add the egg, honey, butter, vanilla extract and mix until combined. Fold in the chocolate chips.
- Leave the batter in the fridge for 15 minutes.
- Use a heaped tbsp worth of batter to form each cookie.
- Bake for 10-12 minutes or until the edges have browned – make sure you keep an eye on them so you don’t overcook them.
- Remove from the oven and let cool – enjoy!
Store in an airtight container in the cupboard for 3-4 days. I recommend warming them up in the microwave before eating!
Other recipes to try:
Oatmeal choc chips cookies
There's nothing quite like a batch of soft and chewy oatmeal choc chip cookies. Made with pantry staples, these cookies are loaded with chocolate chips and are so easy to make!
Ingredients
- 1 cup rolled oats
- 3/4 cup all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 1 egg
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/4 cup butter melted
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 180°c (fan forced) and line a large baking tray.
- In a bowl add the oats, flour, baking powder, salt and mix.
- To the dry ingredients add the egg, honey, butter, vanilla extract and mix until combined. Fold in the chocolate chips.
- Leave the batter in the fridge for 15 minutes. Use a heaped tbsp worth of batter to form each cookie.
- Bake for 10-12 minutes or until the edges have browned – make sure you keep an eye on them so you don't overcook them.
- Remove from the oven and let cool – enjoy!
Notes
Store in an airtight container in the cupboard for 3-4 days.
I recommend warming them up in the microwave before eating!
