Oatmeal chocolate chips cookies

My friends have been talking about oatmeal cookies is so expensive. And I have seen a lots of cookies recipes. It’s been ages I have not done it. So, today I tried making chocolate chips cookies from scratch. Also, I thought why not make cookies and surprise her and her kids.

I know cookies have flour, bicarb, castor sugar, eggs and chocolate chips. Here’s mine creation cookies from scratch again but with rolled oats, vanilla essence and a bit of olive oil. The is a great lunch box for kids going back to school. They can share it with their friends.

I made a mistake of not spacing my cookies balls, so they are all joint together and don’t look beautiful. Well, I am trying out first but am glad the cookies turned out delicious, not too sweet. This is what I wanted. Will make a better batch for friends and give them as pressies since I know it’s delicious and not too sweet.

Let’s get baking and enjoy eating.


190 g plain flour
230 g unsalted butter
50 g castor sugar
170 g light brown sugar
2 large eggs
2 1/2 c rolled oats
250 g chocolate chips
1 Tsp bicarb soda
1 Tsp vanilla essence
1/2 Tsp salt
Olive oil, drizzle to hold the balls together (opt)


In a deep plate mix well flour, bicarb and salt. Set aside. In a mixing bowl beat butter, sugar and brown sugar until pale and fluffy about 5 minutes.

Next add egg one at a time beating well each addition to fully incorporated for about 2 minutes. Then add vanilla and beat again.

Now add 1 big ladle spoon of flour mixture to mix into the butter mixture. Then half flour mixture, mixing well again and the remaining flour mixture with chocolate chips and oats. Make sure it’s all combined. Place them in fridge for about 2 hours.

Preheat oven 180 degrees C. Then bring out the mixture to room temperature about 15 minutes. Prepare tray with baking paper. Drizzle some oil if the mixture that isn’t soft or moist enough to roll into a ball with your hand. Once its soft and moist to roll int a ball continued till mixture finished.

Oh, make sure you leave space in between the rolled balls about 1-2 inches apart if you want your cookies to be beautiful and not joint together. I forgot to space the balls so it’s not nice as seen.

Bake for about 10-12 minutes until edges are browned and centre is a bit soft and unset. Leave in tray to cool about 5-10 minutes. Then transfer to cooling rack to cool further before wrapping up in colourful wrappers paper and tie with colourful ribbon and label with Christmas tags.

Note: Oven temperature may vary. Remember to leave space in between the balls. You can just use chocolate chips. Or make your own flavour and decorations.




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