Oatmeal Chocochip Cookies


Oatmeal Chocochip Cookies

A tray full of warm chewy cookies on a cold winter evening. A rocking chair, a fire place and some music. That’s the picture playing in my head as I bake these oatmeal chocolate chip cookies.




Butter – ½ cup  /  60 gm

Cane sugar- ½ cup / 65 gm

All purpose flour – ½ cup / 75 gm

Oats – 1 cup / 100 gm

Flax meal – 2 tbsp

Warm milk – 2 tbsp

Chocolate chips – ½ cup / 100 gm



1. Mix the milk and flaxmeal. Set aside for 5-10 mins.
2. Take the butter and sugar in a mixing bowl. Whisk them together till you get a light and fluffy mixture.
3. Add the ‘flaxegg’ prepared in step one and whisk to combine.
4. Add the flour and oats. Bring the ingredients together using a spatula.
5. Mix in the chocolate chips. Your cookie dough is now ready to be shaped and baked.
6. Use a cookie/ ice cream scoop to shape the cookies. The dough is slightly ‘sticky’ and soft so this really helps. 
7.  Place the cookie dough scoops on a parchment lined baking tray. Use a spatula to flatten the domes.
8.  Refrigerate for 15 mins to ½ an hour.
9.  Bake in a pre-heated oven at 150C for 10-12 minutes [or until the edges start to turn light brown].
10 Place on a wire rack and allow to cool completely before storing in an air tight jar.



  • Oven temperature and time may vary. 
  • Turn off the oven once the edges start to brown.
  • These cookies are soft and chewy.
  • I have used quick cooking oats in the above recipe. You may use any kind you like.
  • Cane sugar may be replaced with jaggery powder / coconut sugar / raw sugar.
  • You can also substitute the all purpose flour with whole wheat flour. It works equally well.
  • You can make the cookie dough ahead and store it in the freezer.
  • It is important to cream the butter and sugar well. It gives your cookie a nice texture.
  • The flaxmeal helps to bind the ingredients together. I also really love the nutty flavour it imparts.


Happy Baking!


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