
Classic Oatmeal Chocolate Cookies
This old-fashioned favourite is an all-time winner — perfectly balanced flavour, with a wonderful crunch, a little chew, and a soft centre. The kind of cookie that makes teatime feel special, whether stacked in the biscuit tin or wrapped with love as a thoughtful gift.
Ingredients
Equipment
Method
- Preheat oven to 180°C fan / 350°F / Gas Mark 5.
- Line three large baking trays with parchment (or lightly grease).
- In a large bowl, cream butter, demerara sugar, and caster sugar until light and fluffy.
- In a separate bowl, whisk egg, water, and vanilla, then add to butter mixture. Beat until smooth.
- Combine oats, flour, salt, and bicarbonate of soda in another bowl.
- Gradually fold dry ingredients into wet until just combined.
- Stir in chocolate chips, sultanas, or chosen add-ins.
- You can refrigerate the mixture until needed.
- Shape into 20 rounded cookies (about 58g each). Weigh if you like for even baking. Place on trays, spacing well apart (they spread). Shape into neat balls or discs, and flatten slightly.
- Bake for 15–18 minutes, or until golden brown (20 minutes for extra crunchy cookies)
- Remove from the oven leave to cool on the tray, If the cookies spread unevenly, use the back of a spoon to gently reshape while still warm on the tray.
- Once the cookies have cooled, transfer to wire rack to cool the underneath of the cookie.
- Enjoy!
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Notes
Lisa’s Tip - These oatmeal cookies stay deliciously soft and chewy after cooling. Demerara sugar adds a subtle caramel note, while chocolate chips or sultanas bring pops of sweetness.
Be playful — swap in pecans, dried apricots, raisins, or white chocolate chips for your own twist.
They make the perfect gift for loved ones, so don't forget to makes these your go to for a thoughtful edible gift.



