Oatmeal Chocolate Chip Cookies

Dairy Free Oatmeal Chocolate Chip Cookies. These Chewy Oatmeal Chocolate Chip Cookies are easy and quick to make - they do not require the use of a mixer or any chill time. This recipe makes six huge oatmeal chocolate chip cookies - you can scale it back to make more if you like!

Thank you to Filippo Berio for sponsoring this post! All opinions are my own. Thank you so much for supporting the businesses who support Cloudy Kitchen!

Oatmeal Chocolate Chip Cookies

Hi hi! Just popping in to share the recipe for these Dairy Free Oatmeal Chocolate Chip Cookies with you! I made these back in May when we were preparing to move home from NYC and I've been sitting on the recipe since then and so I am so excited to finally be able to share it with you as they are just so, so good.

These Oatmeal Chocolate Chip Cookies are chewy, soft, and super flavourful, packed with chocolate and oats, and also happen to be dairy free, thanks to Filippo Berio's Extra Light Olive Oil. They come together quickly and don't have a rest time. The recipe makes six huge cookies, although if you like you are most welcome to scale back the recipe and make these a little smaller (although I will never say no to a giant cookie).

How to make Easy Oatmeal Chocolate Chip Cookies

These Easy Oatmeal Chocolate Chip Cookies come together in almost less time than it takes the oven to preheat. There is no softening butter required, and they have no rest time, so they are great to just throw together and pop into the oven whenever you're needing a cookie.

• Whip your wet ingredients. These cookies are super easy - you start by whipping together the sugars, oil, and egg until slightly thick and fluffy.
• Add your dry ingredients. Dry ingredients go in - flour, oats, leavening agents, and some salt and espresso powder. Mix it all in. It may look a tiny bit oily but that is fine - it's an oil based cookie and so that is totally normal.
• Add your chocolate. I use chopped chocolate for these cookies (and all chocolate chip cookies), but you can use what works well for you here.
• Portion up the cookies. A cookie scoop is a great tool here, but you can also portion these by weight if you like.
• Bake off! These bake at a slightly lower temperature than other cookie recipes (more on that in a bit). Pull them out and scoot them into shape if you like, and finish with some sea salt. That's it - these are so, so easy. I love them so much and I hope you do too!

How to make Cookies Dairy Free

These are Dairy Free Oatmeal Chocolate Chip Cookies, thanks to Filippo Berio's Extra Light Olive Oil. I use this whenever a neutral oil is called for in a recipe. It is super light tasting, and incredibly versatile. It works for frying, cooking, and particularly in these cookies.

I often will use a good quality olive oil in a cookie such as this, when I am after an olive oil flavour, but for these oatmeal chocolate chip cookies I really wanted to let the oatmeal and the toasty muscovado flavours shine as they pair really well with the chocolate.

If you are wondering 'what is a neutral oil? A 'neutral oil' just refers to the taste, so anything that has a neutral taste. This Extra light Olive Oil works perfectly here.

The best Oats to use for Oatmeal Cookies

I tested these with Old Fashioned Oats. I haven't tested with any other type of oats so I am not sure if it would work with a rolled oat, and I think a quick cooking oat would get too sludgy. Old fashioned oats are chunkier and a little thicker than other styles of oats, which makes them perfect in this oatmeal chocolate chip cookie recipe. They give a great chew to the cookie, and also help to provide some structure.

Three types of sugar in chocolate chip cookies?

You will notice that there are three types of sugar in these chocolate chip cookies. This trick of using a little raw / turbinado sugar is one of my favourites and the ratio of brown to white sugar affects spread in cookies.

• Muscovado Sugar / Brown Sugar - This gives cookies less of a spread, while also adding flavour and helping to keep a slightly soft centre.
• White / Granulated Sugar - white sugar helps cookies to spread, and gives that lovely chewy texture around the outside. Playing around with the ratio of white to brown sugar is a fun way to change the spread of a cookie.
• Turbinado / Raw Sugar - This is one of my favourite things to add into a cookie as it gives a super delicate crunch, which is so nice along with the chewy oats.

Why are these cookies baked at a lower temperature?

You may notice that the baking temperature on these cookies is 325°f / 165°c. There is a reason for this. Baking temperature affects a few things, mainly how these cookies spread and how quickly they bake.

If cookies are baked at a hotter temperature, particularly with an oil based recipe such as this one, they will spread more, and bake faster (obviously). While 350°f / 180°c is great for most cookie recipes, I found that it caused these cookies to melt down too fast and end up thinner than I was hoping.

It is also important to make sure your oven is running at an accurate temperature if you are making things that are temperature sensitive. An oven thermometer is a great investment.

Tips for Perfect Chocolate Chip Cookies

There are a few tips that I use every time for perfect chocolate chip cookies. These tips can be applied to every cookie recipe. They are completely optional (aside from using a scale of course!) but make a big difference if you're looking for perfect chocolate chip cookies!

• Chop your chocolate. Chopped chocolate gives you pockets of chocolate and perfect chocolate shards distributed throughout the cookie. I prefer chopped chocolate over chocolate chips in cookies forever. Chocolate also melts much better than chips. It's the best ever.
• Use a cookie scoop. You can weigh out your cookie dough balls if you don't have a cookie scoop, but they are a great investment. They help to get the dough all relatively the same size and make things super quick and easy. I use this one.
• Add chocolate puddles. To get puddles on the top of cookies, press the dough into a disc and press additional chocolate on the top, then squish it back up into a ball of dough. This encases all the chocolate inside and as it bakes you get perfect puddles.
• Scoot your cookies. The "Cookie Scoot" is my secret weapon to perfectly round cookies. It's a totally optional step, but one that I really love. All you do is take a round object slightly larger than the cookie. As soon as the cookies come out of the oven, while they are still hot, put the cutter over the cookie and 'scoot' it into a perfectly round shape. The best. I do it basically every time now.

FAQ for Oatmeal Chocolate Chip Cookies

What tools and equipment do you use?

You can see a full list of all the tools I use here. I used a 3 Tbsp Cookie Scoop to scoop out the cookies, but you can also divide the dough and weigh it out.

Can these cookies be made ahead?

I haven't had great success with freezing an oil based cookie dough like this one, particularly when the recipe also contains oats. The oats tend to hydrate and the texture of the cookie is thrown off. With that being said, the baked oatmeal chocolate chip cookies would freeze well I think! I just haven't frozen the dough.

I don't have muscovado sugar, what can I use?

No worries if you don't - you can sub in brown sugar (light or dark). If you don't have any raw sugar I would substitute it with 10g brown sugar or muscovado (whatever you are using) and 10g granulated sugar.

Help - my cookies spread everywhere?!

Your oven is likely running too hot. Reduce the baking temperature and it might be a good idea to invest in an oven thermometer - so often ovens do not run at the temperature on the display.

Do I have to use the espresso powder?

If you don't have access to espresso powder you can either use fine instant coffee, or you can just leave it out. Up to you - it is just there to add flavour and enhance the taste of the chocolate.

Can these be made smaller?

Yes, absolutely. If you don't want massive cookies, you can scale these back and do a 2 Tbsp scoop, which will be about 45 to 50g of dough.

For more recipes using Filippo Berio, check out:

• Cheesy Monkey Bread
• No Knead Focaccia
• Mini Chocolate Layer Cake
• Small Batch Dairy Free Brownies

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

Recipe For Oatmeal Chocolate Chip Cookies

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