Chocolate chip oatmeal cookies

    25 min

    Chewy oatmeal cookies that are studded with chocolate chips and walnuts. This makes a large batch of cookies - perfect for freezing, giving as gifts, bringing to work or selling at cake sales.

    188 people made this

    Serves: 30 

    • 225g butter, softened
    • 275g dark brown soft sugar
    • 100g granulated sugar
    • 2 eggs
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 225g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 200g porridge oats
    • 325g plain chocolate chips
    • 120g chopped walnuts

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 190 C / Gas 5.
    2. Beat together butter or margarine and both sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, bicarbonate of soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
    3. Drop by rounded spoonfuls onto ungreased baking tray. Bake 9-10 minutes. Cool for 1 minute on tray; remove to wire rack.

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    Reviews & ratings
    Average global rating:

    Reviews in English (175)


    They were pretty good! The insides are like cake and the outside is crisp. Don't use this recipe if you are looking for chewy cookies. I recommend adding a little (1/2 tsp. to 1 tsp.) cinnamon also for more flavor. I agree that they were pretty pale -- don't leave them in the oven longer b/c you think they need more color b/c they'll burn! The cinnamon adds a little color also....I bet nutmeg would work well too. I would make them again. They're very fast and relatively easy.  -  20 Apr 2000  (Review from Allrecipes US | Canada)


    This recipe was the best Oatmeal Chocolate Chip recipe that I've ever found, although I did use 2 teaspoons of pure vanilla extract and I left out the walnuts. I dropped the dough in very small balls and wound up with many more than anticipated.  -  04 Jul 2005  (Review from Allrecipes US | Canada)


    Very tasty cookies. Flavor may be too rich for some, but not me! We sometimes substitute apple sauce for the butter to reduce the fat content. Cookies w/the apple sauce are chewier and more moist. Excellent recipe! Thanks for sharing.  -  14 Jan 2003  (Review from Allrecipes US | Canada)