Creative Oatmeal Cookies

    27 min

    A great oatmeal cookie recipe that you can adapt to suit your own tastes. Read the footnote for ideas on substitutions and additions.

    23 people made this

    Serves: 48 

    • 225g butter, softened
    • 220g dark brown soft sugar
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons milk
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 200g porridge oats
    • 170g plain chocolate chips
    • 120g chopped almonds (optional)

    Prep:20min  ›  Cook:7min  ›  Ready in:27min 

    1. Preheat oven to 180 C / Gas 4. Line baking trays with parchment.
    2. In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar. Beat in the eggs one at a time, then stir in the vanilla and milk. Combine the flour, bicarb, baking powder and salt; stir into the creamed mixture. Using a wooden spoon stir in the oats, chocolate chips and almonds. Drop by rounded spoonfuls onto the prepared baking tray.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

    Get creative

    You can make almost any addition to this recipe - instead of chocolate chips, try currants, dried cranberries, dried blueberries or chopped white chocolate. You can omit the almonds, or instead try chopped walnuts, pistachios, hazelnuts or pecans. Let your imagination run wild!

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    Average global rating:

    Reviews in English (23)


    This was the best chocolate chip cookie recipe i've ever tried. I love the texture of the rolled oats. I used mixed nuts instead of almonds and it worked well. Another time I tried using P.B. chips. It's true... whatever you do to them they turn out great! They're crisp on the outside but really chewy inside. yum! =Þ  -  24 Jun 2000  (Review from Allrecipes US | Canada)


    I absolutly loved these cookies!!!! I gave the recipie to my mom and she loved them too! My boyfriend gives them a 'thumbs up' on the uncooked dough! Try'll be glad you did.  -  15 Dec 2005  (Review from Allrecipes US | Canada)


    I added about 1/4 cup more flour (which I always do when making chocolate chip cookies) to make them less "flat" and rise a bit more. Also used butterscotch morsels in place of semisweet chips. These were perfect - not flat at all and the taste was great! I also used splenda sugar substitute in place of white sugar. Yum, Yum. Thanks for sharing, Anna Banana!  -  14 Nov 2005  (Review from Allrecipes US | Canada)