Who would ever think of putting decadent and oats in the same sentence. But then these cookies are just that and more. I actually ended up with this recipe as a result of some trials on a cookie recipe that would include oats since my son just didn’t like them any way I offered it to him. However, one bite of these cookies, and he was asking for more.
It’s been my regular go-to recipe now for times I want a quick school or evening snack for him. The chocolate just makes them more irresistible and I’ve realized a little compromise when it comes to striking a balance between health and taste, never hurt anybody! The chocolate chips melt to create a delightful fudgy texture. It helps that the recipe is pretty straightforward too and needs only a few kitchen staple ingredients namely flour, sugar, butter, milk, cocoa, baking/cooking soda, and chocolate chips.
HOW TO MAKE THE COOKIES
In a small bowl, melt butter and add milk and vanilla, and keep aside. Meanwhile, mix the dry ingredients in a larger bowl – oats, flour, sugar, cocoa powder, baking soda and chocolate chips. Leave a few chips aside to use as topping later if you prefer. I prefer to use instant oats for this recipe because it bakes better. But if you use steel-cut or rolled oats, you may need to increase the baking time.
Now, add the mixed wet ingredients with the dry ingredients. Use your hands or a spoon to mix everything together.
You should be able to easily pinch a portion the dough into a ball, If not, adjust milk/flour consistency accordingly.
Chill the dough in the refrigerator for 10-15 minutes. This ensures all the flavors meld well together and also makes it easier to roll the dough. That’s it. 10 minutes later, take out the dough and roll into equal sized balls and bake. Remember they will flatten in the oven so unless you want giant cookies, don’t make very big sized balls. This amount of dough usually gives me 8-10 medium sized cookies.
The cookies are great to carry with you when you travel and store well. Use an airtight container or ziploc bag to store them and make sure no moisture gets inside. Heat up the cookie slightly before eating again.
OTHER RECIPES WITH OATS YOU MAY LIKE
Oats and Seed Crackers
Easy Apple Crumble with Oats Streusel
Oats Blueberry Muffins
Eggless Chocolate Oatmeal Cookies
Ingredients
INGREDIENTS
- ¾ cup Instant Oats
- ¼ cup All-Purpose Flour
- 1 tbsp Cocoa Powder
- ⅓ cup Caster/Brown Sugar
- ¼ cup Chocolate Chips
- ¼ tsp Baking Soda
- 3 tbsp Butter
- 2 tbsp Milk
- ½ tsp Vanilla Extract
Instructions
INSTRUCTIONS
- Line a baking tray with baking paper/parchment and set aside.
- In a bowl, melt the butter, add the milk, and vanilla extract and mix till everything combines.
- In another larger bowl, take the oats, flour, cocoa, sugar, chocolate chips, and baking soda and mix everything together.
- Now add the wet ingredients to the dry oats-flour mix and using a spoon or spatula, combine everything together. If the dough feels too sticky, add another 3-4 tsp of flour.
- You should be able to easily pinch a portion the dough into a ball, If not, adjust milk/flour consistency accordingly.
- Cover the dough and put it away in the fridge to chill for 10 minutes.
- Meanwhile, pre-heat the oven to 180 degree C.
- Take out the dough and divide into equal sized balls. Flatten each one slightly and arrange on the tray leaving an inch between each.
- Bake for 20-23 minutes or until the edges become a light golden brown.
- The cookies will still feel quite soft when you take them out but will firm up as they cool. Do not do not over bake them or you’ll end up burning them.
- These cookies keep well for a week. Store in an airtight container.
Notes
- These cookies don’t spread too much. So do flatten them a little more than you usually would.
- Regular salted butter is fine. If you use unsalted butter, add a pinch of salt separately.
- If baking for kids, feel free to switch to whole-wheat flour. While all-purpose definitely tastes better, these turn out just fine with WWF too.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide
Pooja ma’am I tried ur chocolate oatmeal cookies n it was just amazing????
Thank you Richa. Glad you liked them 🙂
Is it possible to replace brown sugar? I don’t have it.
Hi Surbhi, you could use caster or granulated sugar. However, brown sugar lends a darker color and moistness to the cookies. So you may find that missing without it.
Hey Pooja, I would live to try this recipe. Just went through all the ingredients. What should be the quantity of chocolate chips?
And also is it okay if I use dark real chocolate instead of chocolate chips?
Thank you
What would be the temperature if we bake in microwave ??????
Hi Dhara, bake at the same temperature but for a shorter period of time.
Hiiii pooja sry to disturb u as the lockdown is going so there is so tough to find butter in the shop specillay amul butter n in our area the cases are rising so I can use ghee insteat of butter ?????
Heya… I had previously made the cookies and read it from your blog…. They turned out to be amazing… I want to bake them again… Can you please help me with the Chocolate chips measurement
Hi Neha, thank you. I added the measurements to the recipe now.
Best ever oats cookie recipe!! Thanks
Thank you so much. Glad you liked them!
Can we use honey instead of sugar?
Hi, I haven’t tried making it with honey, but no harm giving it a try! Let me know how it turns out
Hi pooja, I really liked your recipe.but I do not have oven then please suggest for the alternative way out.waiting for your reply.
Hi Shina! I personally haven’t tried baking cookies on a stovetop but one of the blog readers has shared their experience In the comment section of this post – https://loveandflourbypooja.com/eggless-brookies-brownie-cookies/. Go through the comments to find Apurva’s experience. It might help you.
Hey Pooja. Tried the cookies recipe with wheat flour and they turned out amazing. My husband is totally obsessed now. I have no problem serving this to him as it’s made from whole flour and has such less butter. Thanks for putting up this recipe! I plan to remove sugar from this to make it healthier. Do you think dates is a good idea?
Hi Disha, glad you liked the recipe. I haven’t tried making these without sugar but I would try with jaggery powder as a replacement since it works for many cakes, it should work here too.
It is an amazing recipe ! Thank you for this hit !
Glad you liked it 🙂
hi mam, ur recipies are Superb!
i never fail any of ur recipie!
everything comes out soooo nice and tasty!
tried chocolate oatmeal cookies, these are sooooo yum n sooo delicious!
They were finished in a moment!
perfectly moist crispy and crumbly!
soo glad to have a blogger like you.
Hi
Can I replace all purpose flour with whole wheat
If yes , what shall be the quantity .
And one more thing can we bake these cookie in conventional microwave
Thanks
Hi Tanisha, you could use whole-wheat flour in the same quantity. However the cookies may be slightly denser. And yes you can bake in a convection microwave
This is one of the best recipes for cookies! Was itching was a nice crispy fudgy cookie and decided to go with this recipe. Legit took me 5 minutes to make the dough and then chilled it for 10 minutes. All in all, I had a warm crispy goey soft chocolaty cookie in under an hour! Kudos to Pooja for getting such effortless fool-proof recipes to us. We love you ❤
Hi Palak, I am so glad you liked it. I love when the recipes work out for you guys. ❤️
Could you freeze some of the cookie dough in balls to bake later?
Can we use raagi aata instead of whole wheat or maida?