These Chocolate Chip Oat Cookies are for the chewy cookie lovers! Creamy peanut butter, brown sugar, and hearty oats create a rich, tender cookie loaded with melty chocolate chips, while a hint of cinnamon adds warm, cosy depth. After a quick chill, they bake up with golden edges and soft centres. Simple, comforting, and absolutely delicious – your new go-to cookie recipe.
Ingredients:
- 150g Rolled Oats
- 180g All-purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Salt
- 100g Peanut Butter (smooth)
- 120g Unsalted Butter, at room temperature
- 180g Brown Sugar
- 1 Egg + 1 Egg Yolk
- 1 tsp Vanilla Extract or Paste
- 200g Chocolate Chips or Chunks
Instructions
- Preheat oven to 180°C (350°F) and line two baking trays with baking paper.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using a handheld or stand mixer, beat the peanut butter, softened butter, and brown sugar for 2–3 minutes, or until the mixture is pale, creamy, and slightly fluffy.
- Add the egg, egg yolk and vanilla paste, mixing until smooth and combined.
- Gently fold the dry ingredients into the wet mixture until just incorporated, then fold in the chocolate chips.
- Cover the bowl with cling film and chill in the fridge for 1-2 hours.
- Scoop the dough into balls and arrange them on the prepared trays, leaving space for spreading. Shape the dough into neat, round balls and press a few extra chocolate chips on top if desired.
- Bake for 10–12 minutes, or until the edges are golden. Allow the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling—they’ll firm up as they cool.
- Finish with a sprinkle of flaky sea salt and enjoy! :)
Tips & Notes
I made 10 large cookies using about 1½–2 tablespoons of dough each.
Baked by Iris 
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