Weekly Recipe: Perfect Oatmeal Cookies

Posted by Rebecca Shrimpton on

Oatmeal chocolate chip cookies are our favourite! These ones are a little bit chewy and a little bit soft.  Feel free to substitute in raisins for the chocolate.

Oatmeal Chocolate Chip Cookies


  • 2/3 cup (150 mL) butter, softened
  • 1 cup (250 mL) packed brown sugar
  • 1 egg
  • 2 tsp (10 mL) vanilla
  • 1-1/2 cups (375 mL) large-flake rolled oats
  • 1 cup (250 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1-1/2 cups (375 mL) chocolate chips

    Line rimless baking sheets with parchment paper; set aside.

    In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.

    Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool.

    Don't eat them all at once!

    Share this post

    ← Older Post Newer Post →