Homemade oatmeal and chocolate cookies step by step, crunchy and tasty

These homemade oatmeal and chocolate cookies are ideal for breakfast or snack and the whole family will love them, although especially the little ones in the house.

We are going to prepare them with oat flakes and chocolate chipsso that the result that we are going to get is very crunchy cookies with a delicious flavor and aroma.

The only important thing we have to consider when making these cookies is that the butter has to be what is known as “in ointment”, so we will take it out of the fridge a couple of hours before so that it is at room temperature and has this texture at the moment to make the recipe.

With the amounts of this recipe, we will get between 20 and 22 cookies, a little depending on the size that we form the cookies. I made dough balls of about 15 g, so that the cookies once baked are about 5 cm in diameter.

recipe information

• • Preparation time: 30 minutes

• • cooking time: 15 minutes

• • total time: 45 minutes

• • rations: 4, 20 units

• • Category: cake shop

• • type of cuisine: international

• • Calories per serving (kcal):528

Ingredients for oatmeal and chocolate cookies for 4 people

• • 75 g unsalted butter at room temperature

• • 75g brown sugar

• • 40g white sugar

• • 1 egg L

• • 1 dessert spoon of vanilla essence

• • 100 g of wheat flour

• • 1 teaspoon chemical booster

• • 90 g rolled oats

• • 65g chocolate chips

How to make oatmeal chocolate chip cookies

We put in a bowl 75 g of unsalted butter at room temperature with 75 g of brown sugar and 40 g of white sugar. We beat with electric rods until the sugars are perfectly integrated with the butter.

Next, we add 1 L egg and 1 teaspoon of vanilla essence to the bowl. We beat with the electric rods until the egg is fully integrated.

Add 100 g of wheat flour and 1 coffee-size teaspoon of chemical booster to the bowl, previously passing them through a strainer or sieve.

We beat with the electric rods until we have a homogeneous mass without lumps.

Add 90 g of oat flakes to the dough and mix them with a spatula or cat’s tongue so that they are distributed well throughout the dough.

Next, we add 45 g of chocolate chips and mix again with the spatula to distribute the chips throughout the dough.

At this point, we already have the dough for the oatmeal and chocolate cookies ready. We are going to put it in the fridge for about 20 minutes so that the dough hardens a bit and it is easier to shape the cookies.

After 20 minutes, we make small balls of dough and place them on top of a baking tray lined with parchment paper. We leave some space between some balls and others because we are going to crush them and also in the oven they will also grow a little.

With the help of a dessert spoon, we are crushing all the balls, trying to give all the cookies a beautiful and uniform shape.

When we have all the cookies formed, we finish placing the other 20 g of chocolate chips spread over all the cookies.

With the oven preheated to 180 ºC, with heat above and below, we bake the cookies at medium height for 15 minutes. After 15 minutes, we take the cookies out of the oven, let them cool on a rack and they are ready to eat.

Easy preparation summary

1. 1. Beat the butter with the sugars

1. 1. Add the egg and vanilla essence and beat

1. 1. We incorporate the sieved wheat flour and chemical impeller

1. 1. We beat until we have a homogeneous mass

1. 1. Add the oat flakes and mix

1. 1. Add the chocolate chips and mix

1. 1. Let the dough rest in the fridge for 20 minutes.

1. 1. Place balls of dough on a tray lined with parchment paper.

1. 1. Crush the balls to give them a biscuit shape

1. 1. We put more chocolate chips on top of each cookie

1. 1. Bake for 15 minutes at 180ºC and let them cool on a wire rack.