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Crisp and Chewy oatmeal cookies
Prep Time
10 mins
Cook Time
12 mins
Servings: 2 dozen cookies
  • 1 cup 120 grams All purpose flour / maida
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons 85 grams unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 cup 100 grams white sugar
  • 1/4 cup 13 grams brown sugar
  • 1 Egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup rolled oats
  • 1/2 cup semi sweet chocolate chips or dark chocolate chunks + few more bits to add after baking
  1. Preheat the oven to 350 Degrees Fahrenheit/175 Degrees Celsius. Line two baking sheets with parchment paper or silicon mats.
  2. Whisk together all purpose flour + baking soda + salt and keep aside.
  3. In another bowl, cream together butter + oil + white sugar + brown sugar, until light and fluffy.
  4. Add egg and beat well until mixed, scraping off the sides.
  5. Add flour little at a time until only combined. Stir in rolled oats and chocolate chips.
  6. With a small ice-cream scoop or spoon, add 2 tablespoons of batter on the sheet about 1 and 1/2 to 2 inches apart. Alternately you can refrigerate the dough for 30 minutes and then scoop the batter for taller cookies.
  7. Bake for 11-12 until the top is light golden brown. The cookies will look underdone but thats how it should be. It will firm up on the sheet. Slightly insert couple of chocolate chucks on the cookies. Let stand for 5 minutes and then transfer onto a cooling rack.
  8. Once cooled completely, store in a airtight container.
Recipe Notes

This cookie has just enough sweetness.

If you want you cookies to be on the more sweeter side, add 2 tablespoons of white sugar and 1 tablespoon of brown sugar.