If you like soft and chewy oatmeal cookies, you will absolutely want to make this matcha oatmeal chocolate chunks cookies. They are as good as it sounds!!
WHY YOU NEED THIS OATMEAL CHOCOLATE CHUNKS COOKIES IN YOUR LIFE
I know there are probably millions of oatmeal chocolate chunks cookies recipes out there, but I can tell you this soft and chewy matcha oatmeal chocolate chunks cookies should be in your recipe archive. I don’t bake cookies often, but when I do, I need to make sure they worth every darn calorie!! These cookies are soft, slightly chewy, mild matcha flavor infused into the cookies (you can omit matcha too if it’s not your cup of tea), gooey melty chocolate chunks in every bite, and good old fashion oats in there give a nice balance of chewiness. I simply cannot be responsible if you end up overeating these cookies like I did!!!
WHY YOU’LL LIKE THIS RECIPE
1. EASY NO FUSS RECIPE
It’s truly no fuss and even for a horrible baker like me to be able to pull this off and to tell you that you need these cookies in your life, means you can do it too.
2. TASTE SO DARN GOOD
Yes, I’ve said that, but this should be enough of a reason to even bake these cookies. You won’t regret it!
3. CAN BE MADE AHEAD
I freeze some of the cookie doughs and we can have freshly baked cookies anytime we want them (as dangerous as it sounds to the waistline, there’s no stopping us!)
My husband says there is a delivery service for freshly baked cookies anytime you want them, even at 2 am in the morning! Well, you too can have that at home and it’s not going to cost you $10 for freshly baked cookies! (plus getting to smell them too when they are baking!)
INGREDIENTS
You probably have most of the ingredients in your pantry already. Matcha powder may not be in everyone’s pantry, but as popular as it is these days, the majority of people have it. If you don’t or if you don’t like it, simply omit it!
You will need: semi-sweet chocolate chunks, raw oats, dry ingredients (flour, baking soda, salt, matcha powder), wet ingredients (brown sugar, granulated sugar, egg, vanilla, melted butter)
WHAT KIND OF OATS TO USE
Please use old fashion oats. This gives a nice chewy texture to the cookies. I will not recommend using quick-cooking oats as they are cut thinner so they cook faster and the texture of the cookies won’t be as nice. Steel-cut oats are too tough for these cookies (my kids hate steel-cut oats lol!)
HOW TO MAKE SOFT AND CHEWY MATCHA OATMEAL CHOCOLATE CHUNKS COOKIES
Okay, enough of typing! Let’s get to how to easily make these cookies shall we?
1. Mix the dry ingredients
In this case: all-purpose flour, baking soda, salt, matcha powder. Whisk them to combine
2. Mix the wet ingredients
In this case: brown sugar, granulated sugar, vanilla extract, egg. Whisk them to combine
And then add in the melted butter and stir to combine
3. Fold in the dry mixture to the wet mixture
Stir in about 1/3 and then combine and then another 1/3 and so on
Stir until combined. Take care not to over stir too much
4. Fold in the raw oats
Gently stir to combine the oats into the cookie batter
5. Add chocolate chunks and/or chips
Gently stir to combine
6. Shape the cookie dough
I use a small cookie scoop to do the job. You can just pinch off the dough and roll into a dough ball. You can make the cookies larger too if you like
Then slightly flattened the cookie doughs with your palm
7. Chill the cookie dough
The purpose of chilling the cookie dough is so that the cookies won’t spread out too much when they are baked. Chill them in the refrigerator for 30 minutes to 1 hour if you have the time. I did 1 hour
8. Bake the cookies
Preheat oven at 350 F. Place the baking sheet 3rd rack from the top and bake for 12 minutes
9. Dot with MORE CHOCOLATE chunks!
Remove from the oven and dot with more chocolate chunks when they are hot. Let them cool down on the baking sheet for 5 minutes
Just out from the oven
Dotted with more chocolate chunks when they are hot
Transfer to a cooling rack to let them cool down completely
And there’s all to that! Now you can binge eating these cookies says no one ever!
BAKING WITH OIL INSTEAD OF BUTTER
If you do not want to use butter, I’ve measured the amount of melted butter in weight and you can simply substitute that with healthier cooking oil like olive oil, avocado oil, grapeseeds oil, or other oil of your choice.
Here are few things to note when baking with oil :
1. Baking time
Baking time will be a bit shorter compared to if you use butter. With 12 minutes baking time, it will be soft and chewy if you use butter, but with oil, they will be crispy. You can try between 8-10 minutes and see. Bake them just until they turn slightly golden on the edge but may still appear to be very very soft in the middle (no worries, they will continue to “cook” even after you pull them out from the oven).
2. Flavor
Flavor will not change dramatically, well if you are a true hard-core maybe you can tell, well, no flavor of butter 🙂
3. Texture
If you use oil, when you crack the cookies opened, the inside may appear a bit “oiler” but not in a bad way, just so you know
HOW TO FREEZE AND BAKE COOKIE DOUGH
1. Once you’ve shaped the cookies, place them in the freezer for 1 hour
2. Transfer to a freezer bag and they won’t stick to each other anymore
3. To bake cookies, you don’t have to thaw. Simply preheat oven at 350 F and add additional 1-2 minutes (depending on how large your cookies are) of baking time. So in this case, about 13-14 minutes.
Now, let’s have some cookies!!! and don’t even try to resist!
Soft Chewy Matcha Oatmeal Chocolate Chunks Cookies (Simply The BEST!)
Ingredients
Dry ingredients:
- 215 gr all-purpose flour
- 2 gr baking soda
- ¼ tsp salt
- 7 gr culinary matcha powder
Wet ingredients:
- 170 gr butter (before melting) before melting, see notes 2
- 140 gr light brown sugar
- 55 gr granulated sugar see notes 1
- 1 Tbsp vanilla extract
- 1 large egg (room temperature) from 58-60 grams with the shell, beaten
- 235 gr old-fashioned oats don't use instant oats or quick-cooking oats
- 210 gr semi-sweet chocolate chunks or chips or both or you can use white chocolate chips too
For dotting the cookies:
- 85 gr semi-sweet chocolate chunks you can definitely add more if you want more chocolate chunks
Instructions
Mix dry ingredients:
- Combine all-purpose flour, baking soda, salt, matcha powder. Whisk them to combine
Mix wet ingredients:
- Combine brown sugar, granulated sugar, vanilla extract, egg. Whisk them to combine
- Add melted butter
- Stir to combine
Fold in the dry mixture to the wet mixture:
- Stir in about 1/3 of the dry ingredients into the wet ingredients and then combine and then another 1/3 and so on
- Stir until combined. Take care not to over stir too much
- Fold in the oats
- Gently stir to combine the oats into the cookie batter
- Add chocolate chunks and/or chips
- Gently stir to just combine
Shape the cookies:
- Line a baking sheet with parchment paper. I use a small cookie scoop to do the job. You can just pinch off the dough and roll into a dough ball. You can make the cookies larger too if you like
- Scoop the cookie dough and place on baking sheet about 1 1/2-2 inches apart
- Then slightly flattened the cookie doughs with your palm. Chill the cookie dough in the refrigerator for at least 30 minutes to 1 hour
Bake the cookies:
- Preheat oven at 350 F. Place the baking sheet 3rd rack from the top and bake for 12 minutes. If you are using cooking oil, reduce baking time to 8-10 minutes or bake just until the edge started to brown but the middle still seems very soft for soft gooey texture. 12 minutes will give you a crispy light texture if that's what you prefer
- Remove from the oven and dot with more chocolate chunks when they are hot. They will still be very soft. Let them cool down on the baking sheet for 5 minutes and then transfer to a cooling rack
- Transfer to a cooling rack to let them cool down completely
Notes
- I don't like my cookies to be too sweet, but you can definitely increase the amount of sugar up to 1/2 cups (110 gr) if you like sweets.
- The recipe calls for 3/4 cup solid butter. You can substitute with 1/2 cup + 1 Tbsp of cooking oil like olive oil (not extra virgin olive oil), avocado oil, grapeseeds oil, etc instead
17 comments
Do I have to use the egg in this recipe?
I haven’t tried it without the egg. You can try it with a flax egg or chia egg, it may work too.
Perfect. Really. They were perfectly chewy on the inside. I used white chocolate chips instead as well. Not too sweet either. Will make again without a doubt!
So glad you like it Savannah! I just made this myself too! My son just told me to do the white chocolate chips next time! 🙂
hi, just wondering is the metric measurement for 1 full recipe? i noticed that the metric measurements does not change when I choose a different quantity … I am ready to try thid recipe out !
Hi Connie, I have fixed the recipe. It should work now. Please let me know if you still have a problem with it.
This is my go to recipe for matcha oatmeal. Tweaked to my personal liking by doubling the matcha powder & only use 80% of sugar. Friends raved about it & asked for the recipe. Shared your link multiple times 🙂
Hi Sonia, I’m glad you like and I will try doubling the matcha powder too next round 😉 Thank you for sharing your feedback and tweaks!
Was delighted to find a cookie recipe not requiring creaming of butter and sugar – and even more delighted that it turned out so yummy!!! I made half the batch without matcha powder and this will definitely be my go-to base recipe for all cookie experiments! It was such a hit.
I do have to note that they came out crunchy for me, not chewy – all the better for me honestly, but not sure which step I may have followed incorrectly that resulted in this. The substitution of butter for corn oil, potentially?
Hello there, I know what you mean. Sometimes I’m just too lazy to cream butter and sugar LOL! This is a good base recipe you can play around with flavor and toppings. As for the texture, I’m glad you brought this up. I realized i didn’t include this information in the recipe before. If you use oil you want to reduce the baking time. With 12 minutes, it will be perfectly soft and gooey if you use butter, but will be more at a crispy side if you use oil. If you use oil, I would try 8-10 minutes for a gooey and chewy texture. Bake until the edge just started to brown and the middle is still to be very very soft (almost to the point that you would think it’s a bit undone). Pull them out at this point and let it cools down on the pan for 5 minutes before transferring to the cooling rack.
Tried this. Halved almost all the ingredients. It still tasted delicious. I was hesitant to add oats as I don’t like oats but I still added them at the end. This turned out to be the kind of soft chewy cookie I like. Thank you so much!! I just wish I added more matcha powder when I halved it. I love both matcha and choco chips. I probably spammed too much choco chips =P
Hi Elaine, I’m glad you like it 🙂 I love soft chewy cookies too and yes, I would add more matcha too next time. I love matcha and more choco won’t hurt either LOL!
Hi,
Can you tell me approximately how many calories are in the cookies?
Thank you
Hi Anny, I can’t tell you exactly, but if I would guess, it would be somewhere around 110-170 cal per cookie? Just my rough guesstimate 🙂
tried this recipe yesterday and it was soo tasty! i didn’t have rolled oats so i used instant oats instead and they still turned out amazing! wish i could attach a picture to show you the results. thank you for this recipe, will definitely make them again soon!
Hi Nadhirah, I’m so happy to hear that you like them. Great to know that they still turned out amazing with instant oats!! I need to repeat this soon too 🙂 Thank you for trying and for letting me know 🙂
The cookies look absolutely amazing, my mouth is watering!