Hello Oat Chocolate Chip Crinkle Cookies! I’d wanted for a while to make something similar to my absolutely yummy oatmeal creme pie cookies, but chocolatey. I thought the wholesome chewiness of oats the the chocolate would be perfect together, and they were. You COULD, if you wanted to make these over the top awesome, sandwich two of these together with peanut butter (or some peanut butter flavoured ice cream for a summer treat) and you would be my hero for LIFE.
I made these cookies one evening after work. I wanted something quick, easy to make, and that didn’t need a lot of expensive ingredients – you should be able to make these with what you already have on hand. The dense dough makes these cookies deeply chocolatey and brownie-like, with a slightly crunchy exterior – so good! And even more awesome after a short blast in the microwave!
Another plus of these cookies? No chilling! Most cookie dough requires chilling for the best results, like my best ever thick chocolate chunk cookies. I actually think it can be handy to make the dough one evening and bake the cookies the next evening – it makes it easier to have dinner and get other stuff done rather than just spending all your time in the kitchen! But these cookies are super fast to mix up and bake up, they’ll be mixed, baked and cooled in well under an hour!
These cookies are so economical because they use cocoa powder and oats – and not too much butter AND because the dough goes really far. A small walnut sized ball makes a jumbo sized cookie, so they’re great for feeding a crowd!
Ingredient wise, you could make these cookies even better value to make if you’d prefer by leaving out the chocolate chips (or sub with smarties, m&ms or similar! The cookies will still be amazing, trust me! If you want, add in some chopped nuts or other mix-ins too – cinnamon, or even chilli?
As these cookies bake, the inside stays fudgy and gooey, aided by all the chocolate chips we’ll pack inside! The consistency is remarkably brownie like, amazing considering there actually isn’t much butter or chocolate here at all.
- 115g unsalted butter
- 200g light brown or dark brown muscavado sugar - or a combination of the two
- 1 large egg
- 1 tbsp vanilla bean paste
- 4 tbsp cocoa powder
- 1 tsp baking powder
- half tsp bicarbonate of soda
- 125g plain flour
- large pinch salt
- 150g jumbo oats
- 100g (or hey throw a few more in) chocolate chips or chunks
- Preheat your oven to 180c/gas mark 4/350f and prepare three large baking sheets with non stick baking sheets or parchment paper.
- In a large bowl or stand mixer, combine your very soft butter (I mean really soft, give it a spin in the microwave if not!) with the sugar and beat until fluffy and light. Beat in the egg and vanilla along with the salt. Stir in the oats, then sieve in the flour, baking powder, bicarb and cocoa together. The dough will be quite dry seeming, but don't worry!
- Pinch off small walnut sized pieces of the dough and roll them into a smooth ball between your hands, positioning them on the tray around 3 inches apart. Bake for 8-10 minutes - being SO careful not to let them get too brown (watch the ones on the top shelf and swap around as needed). Remove from the oven and allow to cool / firm up on the tray - it will be just a few minutes and you'll be able to move them onto a plate.
Just LOOK at that chocolatey-ness!