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Thick chocolate oat cookies that everyone will love! Soft, chewy & crunchy in one!

Chocolate oat cookies

Way back when I first started my blog I shared a recipe for chocolate oat cookies – I actually lost this recipe as it was corrupted when I transferred over to my new website host, and this was a little disheartening as they were delicious… but this led to new inventions! These!


You guys seem to looooove all my cookie recipes, ESPECIALLY my NYC chocolate chip cookies, triple chocolate NYC cookies, my Kinder Bueno cookies and my Nutella stuffed cookies – so I thought I’d bring you all a classic! These cookies were a surprise to me. I love the look of them in my photos but the photos don’t do them justice to be honest because oh my GAAAD… they taste AMAZING!

I decided to sort of go with a similar style to my regular cookies, and literally tried to just put oats in them but I wasn’t 100% keen. I looked at SO many recipes that these were inspired by so many that I can’t even list them. I have tried and tested this recipe many times and I truly believe I have resulted in something tasty, delicious and addictive!

Positive reaction

Like seriously… I expected my family to have a ‘meh’ reaction, but I am not joking when I say that all 20 of them had gone within 4 hours of baking.. and there were 5 of us! So that’s 4 cookies each, which to be honest, is quite rare for my family! Like, I thought they were getting a bit sick of me constantly baking… but these told me otherwise!

Size, chocolate and oats

In this recipe I did use a cookie scoop to portion the cookies as I like all my cookies consistent in size. I have lost many a fight where I am left with the smallest cookie and I have not been happy! I used Quaker Oats rolled oats in this recipe along with my all time favourite milk chocolate. 

I did find however that plain flour worked far better than self raising as I liked how I could literally roll the dough in my hands to portion them if I needed too, and that they didn’t spread too much when baking. I was worried that they would be really dry when they came out the oven, but they are surprisingly so moist and so delicious!

Top tips

I would say that these are best on the day they are baked as they are so delicious, the days after they are slightly drier but not horrible by any means. They make look not baked enough when they come out, but they will firm up when cooling and will be perfect, so please try not to over-bake them!!

Optional decoration

I have left my cookies as they are however if you wanted a little extra chocolate kick, you could drizzle some extra milk chocolate on top of the finished cookies. I quite like the balance of oats and chocolate the recipe gives without it however completely understand the need of extra chocolate goodness other people need! But anyway, I’m going to go bake another batch of these now… enjoy!

Chocolate Oat Cookies

Thick chocolate oat cookies that everyone will love! Soft, chewy & crunchy in one!
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Category: Cookies
Type: Cookies
Keyword: Chocolate, Oat
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 20 cookies
Author: Jane's Patisserie


  • 150 g unsalted butter (softened)
  • 90 g granulated sugar
  • 90 g light brown sugar
  • 1 large egg (beaten)
  • 1 tsp vanilla bean extract
  • 125 g rolled oats
  • 225 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 250 g milk chocolate chips


  • Preheat your oven to 190C/180C Fan/375F and line two-four baking trays with parchment paper.
  • Mix together the unsalted butter and both granulated and light brown soft sugars until light and fluffy and thoroughly combined. 
  • Gradually add in the beaten egg and vanilla bean extract and continue to beat till smooth.
  • Add the rolled oats, plain flour, bicarbonate of soda, and baking powder and mix until a thick paste/cookie dough is formed. (I used my KitchenAid with the paddle beater for all of this as it makes the ingredients distribute evenly.)
  • Add the milk chocolate chips to the mix and beat again. 
  • Using an ice cream/cookie scoop, scoop the portions of cookie (I used a 5cm scoop) and then roll each one in your hand till a smooth ball is formed.
  • Place them on the tray (fairly far apart so they don't touch) and squish them slightly till they're about 1cm thick.
  • Bake the cookies in the oven for 10-12 minutes 
  • Once baked, remove from the oven and allow to cool. 


  • I used Quaker Oats rolled oats, and Callebaut Milk Chocolate Chips for my cookies.
  • These will last in an airtight container for 2-3 days but are best on the day they are baked! 
  • You can also freeze these raw for up to 3 months - just add on an extra 1-2 minutes baking time when baking from frozen!


Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Peta on May 4, 2024 at 3:41 pm

    If I wanted to add desiccated coconut to these, how would I adapt the recipe please, Jane?

  2. Sue on October 21, 2021 at 11:01 am

    Hi, just making these and it says to add oats , flour etc but doesn’t have flour on recipe?
    I added 200g plain flour and turned out ok

  3. Nasreen on January 29, 2021 at 8:27 am

    i am planning to make these this weekend, quick question has anyone used 100g milk and 100g dark in the same cookie mix? if so how did they taste? as i have both chips in my cupboard (also have white but don’t think they will taste great in there)

  4. Chloe on October 26, 2020 at 12:03 pm

    Can I use porridge oats instead of rolled oats for this? What is the difference and would they turn out different?

    • Jane's Patisserie on October 27, 2020 at 4:35 pm

      It can depend on the porridge oats – some work absolutely fine (like the ones that are just plain and in a box) whereas ones from pots that are ready made aren’t the best! x

  5. Rachel on October 25, 2020 at 8:54 pm

    Hi, can I use baking spread instead of butter in these please. Thanks

  6. Em on August 6, 2020 at 2:52 pm

    Hello Jane! I made these and they are absolutely gorgeous! However, I do have one problem… How do you drizzle the chocolate without it drooping off in big lines? I also struggle with this when making your lemon drizzle cake. I just can’t down the drizzle! Haha. What I try is to get a teaspoon cover it in the runny chocolate then wait for a second then drizzle, but the even thin drizzle only lasts a second so I can’t get to the other end of the cookie. What tools do you use/what do you do? Thank you! I know it’s a bizarre question but they always look not very tasty after I do the drizzle as cannot get it right!

    • Jane's Patisserie on August 6, 2020 at 6:24 pm

      For something like chocolate, I do find a piping bag easiest, but when using a spoon, you just need to practice and go for it! x

  7. Zahra on July 24, 2020 at 11:36 am

    I made these yesterday for some friends coming over for a garden visit – everyone loved them! I used half the amount of chocolate chips and they were delicious.

  8. amanda on July 22, 2020 at 5:37 pm

    would you be able to give us the nutritional values the same as you have for other recipes please?

    • Jane's Patisserie on July 22, 2020 at 7:09 pm

      Unfortunately not until the post is update as it’s automatically calculated with a recipe card!

  9. Kel on July 9, 2020 at 3:10 pm

    Hi Can you use vanilla extract instead of vanilla bean essence? Not sure what the difference is. Have tried quite a few of your recipes and they are all amazing! Thanks 🙂

  10. Nikki on June 9, 2020 at 2:38 pm

    Hi Jane, I’m looking for a cinnamon oat and raisin cookie recipe. Is there a way to adapt this recipe or one you might recommend? Or does this combo sound awful?! 🙂



    • Jane's Patisserie on June 10, 2020 at 9:11 am

      It should be delicious! Take out the chocolate for raisins, and add in some cinnamon!

  11. Nazia Quareshy on June 8, 2020 at 3:00 pm

    hi Jane do I need to freeze these for half hour before I bake them like your other recipes . Thanks u. Xxx

  12. Janine on June 8, 2020 at 12:48 pm

    Just made these and waiting for them to come out of the oven, half milk and half plain chocolate chips and milk chocolate to drizzle on when they are cool. Can’t wait to try them

  13. Charlotte on June 3, 2020 at 9:44 am

    Hi Jane,

    Baked these treats the other day- got me and my family hooked on them. They said they were the best things I have baked during lockdown haha. I used all milk chocolate chips and didn’t drizzle chocolate on top, but when I bake them again today I’m going to try half milk and half dark choc chips and see how they go down. Thanks a lot 🙂

    • Jane's Patisserie on June 3, 2020 at 10:41 am

      Ahh that’s amazing! So glad they were a hit!

  14. Lucy on May 9, 2020 at 4:32 pm

    Can you use sultanas instead of chocolate as looking to just make oat and sultana cookies and would the rest of the ingredient measurements remain the same?

    • Jane's Patisserie on May 9, 2020 at 7:06 pm

      The measurements would be a straight swap! Just make sure not to over bake!

  15. Esther on April 9, 2020 at 8:00 pm

    I’ve made these before and loved them. Can the dough be frozen?

    • Jane's Patisserie on April 10, 2020 at 8:12 am

      Yes it can!

    • Zohra on March 5, 2023 at 4:42 pm

      These look gorge’! Can you use dark chocolate instead of milk chocolate?

    • Jane's Patisserie on March 6, 2023 at 11:10 am

      absolutely you can, enjoy! x

  16. Debrupa on February 28, 2020 at 2:32 am

    These came out very well. thanks

  17. Jaine Maclean on October 22, 2019 at 4:38 pm

    I’ve just made these and I rolled them in coconut before baking and they are scrummy!

  18. Louise carter on August 5, 2019 at 9:26 am

    Could I add raisins to these??

    • Jane's Patisserie on August 5, 2019 at 1:10 pm

      I believe so!

    • Nuska on June 29, 2020 at 7:04 pm

      Hi Jane,
      Would it be okay if I used instant oats instead of rolled oats?

    • Jane's Patisserie on June 29, 2020 at 7:21 pm

      Sometimes in baking it can go a little weird – the texture often ends up different! x

  19. Shauni on July 9, 2019 at 6:57 pm

    Do you have the nutrition information for these cookies?? Thank you in advance!

  20. Tasneem on December 2, 2018 at 9:23 pm

    Hi Jane!! I made these today with my 6 year old daughter on a whim as we fancied baking and cookies and had all the ingredients…OMG delicious!! Baked them for 10mins, perfect. Soft and so moreish yum!! Thank you, can’t wait to try out more of your recipes 🙂

  21. Claire on February 18, 2017 at 3:46 pm

    These are amazing! I’ve eaten two already now eyeing up the third. I thought my oat cookies were the best, these are a whole new level. My new go to recipe, thank you.

    • Jane's Patisserie on February 18, 2017 at 7:56 pm

      Ahhh amazing!!! I am so glad! ❤️

  22. Adriana on June 12, 2016 at 1:48 pm

    I tried this recipe for my boyfriends birthday. They were amazing. Thank you!

    • Jane's Patisserie on June 12, 2016 at 7:48 pm

      Ohh amazing! I’m so glad you liked them!! 🙂

  23. Jessica on April 28, 2016 at 11:20 pm

    Oh my gosh, these look so delicious Jane! I LOVE that chocolate drizzle on top 🙂

  24. Lori on April 28, 2016 at 11:59 am

    These look great, my kind of cookie!

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