Cookies & Bakes · Short · 0:59
Crispy Oatmeal Chocolate Chip Cookies
Crispy edges, chewy centre · one bowl
Time25 min
MakesAbout 14 cookies
MethodOven · 175 °C / 350 °F
LevelEasy
Oatmeal cookies with genuinely crisp edges and a chewy centre. Creamed butter and two sugars give the crunch, the oats give the chew, and a little cinnamon rounds it out. One bowl, no chilling, about 25 minutes from start to cooling rack.
Ingredients
- 1 cup (90 g) rolled oats
- ¾ cup (95 g) all-purpose flour
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup (85–90 g) semi-sweet chocolate chips
185kcal
2 gprotein
24 gcarbs
9 gfat
Nutrition is an estimate per serving.
Method
- Cream the softened butter, brown sugar and white sugar together until smooth and creamy.
- Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients: flour, baking soda, salt and cinnamon. Mix gently — stop as soon as the flour disappears.
- Fold in the rolled oats.
- Fold in the chocolate chips gently so the dough stays light.
- Scoop the dough onto a parchment-lined baking tray, leaving room to spread.
- Bake at 175 °C / 350 °F for 10–13 minutes, until the edges are golden and the centres still look slightly soft.
- Cool on the tray for about 5 minutes, then move to a wire rack to finish crisping.
From the video: Take them out while the centres still look underdone — they firm up on the hot tray as they cool. Waiting for the middle to look baked is what turns crisp-and-chewy into hard.
