My BEST chocolate chip oatmeal cookies



I’m treading dangerously here (and of course generalizing 😉 ), but the French don’t make the best cookies, and don’t even get me started on Brownies !  I wouldn’t bother to make most of the beautiful classic French pastries that I can get down in the village, but for cookies, nothing beats North American style and home made !

I’m sure that I’ll never stop trying new cookie recipes, but this has been my favourite for a while now (I should say, my kids favourite).  Its very forgiving, and I change the “additives” depending on what I have on hand.

My dear mother always kept the “cookie jar” full when I was growing up and I’m doing the same for my kids.  To avoid buying industrially made snacks, I always have on hand a big bagful of frozen cookies or frozen dough, ready to be baked.  Keeping them in the freezer helps “just a little” to avoid eating the whole batch when they come out of the oven 😉


Oats and chocolate are always present and I then add nuts or seeds, depending on what I have on hand.  I’ve even left the latter out, and the recipe worked just fine.

Walnuts are delicious but you could add almost any type of nut or seed….  pumpkin or sunflower seeds, hazelnuts, brazil nuts, almonds or even pistachios.


Its important to use a good sticky brown sugar, not easy to find in France, for the chewy cookie effect.  I find mine through “fair trade associations” here that import delicious organic unrefined Moscovado sugar from the Philippines.  Be careful that your brown sugar is actually the real deal as many are just white sugar with added beetroot juice or caramel colouring….


Chocolate Chip Oatmeal Cookies

  • 200g salty butter at room temperature
  • 3/4 cup organic sugar
  • 1 cup dark brown sugar (such as Moscovado)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups flour (whole wheat works well)
  • 1 tsp baking soda
  • 1 tsp salt (up to you as you already have the salty butter !)
  • 1 cup nuts or seeds (or both), lightly crushed
  • 1 cup chopped dark chocolate
  • 2 cups oats

Cream the butter and sugars until smooth.  Add the eggs and vanilla  and mix for another few minutes.  Add the dry ingredients, mixing on low speed just until incorporated.  By the time you get to the nuts, chocolate and oats you will probably have to do this by hand with a wooden spoon.

Chill the dough in the fridge for at least 30 minutes.  Roll the dough into golf ball size balls and place on a cookie sheet lined with parchment paper.  You could freeze the balls on the sheet and then pop them into a freezer bag to bake later if you wish.

When you are ready, heat the oven to 180°C and bake the cookies for 11 to 12 minutes, turning the sheets halfway through.

Bon appetit !






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