Soft and Chewy Oatmeal Chocolate Chip Cookies {with Video}
These insanely addictive, soft and chewy oatmeal cookies are chunky, moist and finger-licking good! Each cookie is generously loaded with the goodness of rolled oats, pecans, raisins, and made just a little sinful with chocolate chips thrown into the mix.
Ingredients
- 224 g plain flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 227 g unsalted butter at room temperature
- 200 g light brown sugar
- 90 g white sugar
- 2 eggs
- 2 tsp vanilla extract
- 300 g whole rolled oats
- 100 g chopped pecans toasted (or your favourite nuts)
- 175 g semi-sweet chocolate chips
- 135 g blackcurrants or raisins or your favourite dried fruit
- Extra semi-sweet chocolate chips for cookie tops
Instructions
- In a large mixing bowl, combine flour, baking soda, salt, and ground cinnamon (if using). Stir with a whisk to mix well.
- Using a hand-held or electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar on medium speed (speed 3 on my Kitchen Aid mixer). Cream only until mixture becomes smooth, about 3 - 4 minutes.
- Beat in the eggs, one at a time, making sure the butter mixture becomes smooth again before adding the next.
- Add in the vanilla extract, beat for a few seconds to mix well.
- Reduce mixer speed to low (speed 1 - 2 on my Kitchen Aid mixer). Stir in the flour mixture until the mixture just comes together as a dough and is well blended.
- Add the rolled oats, toasted pecans, blackcurrants, and chocolate chips. Stir until well distributed throughout the cookie dough. Chill the cookie dough for at least 30 mins, or up to 1 hour (recommended).
- Meanwhile, preheat oven to 165°C (325°F). Line two (2) cookie trays with baking paper.
- Roll out balls of cookie dough (40 g each for 2 1/2-inch cookies/ 50 g each for 3 - 3 1/2 inch cookies), making each fairly compact. Place cookie balls on both baking trays, spacing about 1 1/2 inches apart. Place 3 to 4 extra chocolate chips close together, on the top and centre of each ball. Pat down lightly. Place second tray and remaining cookie dough back into the chiller until you're ready to make the next batch.
- Bake one tray at a time, for 12 to 17 mins, or until the edges turn golden brown, and the centre of the cookies are a pale brown, but may still look a little moist.
- Allow cookies to cool on the baking tray for 5 minutes, or until firm enough to transfer to a wire rack to cool completely.
- Allow baking tray to cool before placing the next batch of cookie balls on it. This will prevent the cookie balls from starting to melt on a hot tray before going into the oven.
- When cookies are completely cooled, store in an air-tight container in a cool, dry place. These cookies will stay soft and moist for 3 to 5 days.
Video
Notes
- Always use old-fashioned rolled oats, not quick cooking oats or oatmeal, as these won't make the texture of these cookies quite as chewy or chunky as intended.
- You could incorporate your favourite nuts - walnuts, almonds, pistachios, macadamias, or hazelnuts. If working with whole raw nuts, roughly chop into smaller pieces. Always lightly toast to bring out their intense nutty flavour, and allow to cool before mixing into the cookie dough.
- You could also sub out the blackcurrants for your favourite dried fruit - raisins and cranberries are classic, popular combinations. If you like larger dried fruit such as prunes or dates, chop into smaller pieces before adding to the cookie dough.
- If you're entirely omitting nuts, dried fruit and peanut butter chips, replace with equal quantity of mini or regular chocolate chips or entirely with your favourite flavour of baking chips.
Nutrition Information:
Serving: 1serving, Calories: 193kcal, Carbohydrates: 25g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Cholesterol: 24mg, Sodium: 110mg, Fiber: 2g, Sugar: 12g
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!
