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Oatmeal Chocolate Chip Cookies

  • Cooking time8 min
  • Prep time10 min
  • Makes 65 cookies
recipe image Biscuits à l’avoine et aux brisures de chocolat


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups quick oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 1/4 cups light brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips

Nutrition facts

Total Fat4.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat1.500 g
Cholesterol5 mg
Sodium65 mg
Total Carbs9.00 g
Dietary Fiber0.0 g
Sugars5.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium6 mg
Iron0.00 mg
Potassium19.000 mg
Omega-30.20 g
Omega-60.50 g


  1. Preheat oven to 375°F (190°). Combine flour, oats, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in chocolate. Drop dough by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
  3. Bake just until edges are golden, about 8 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
For a spin on our Oatmeal Chocolate Chip Cookies, increase oatmeal to 3-1/2 cups (875 mL.), bake them as bowls**, and fill them with milk, fruit, low-fat frozen yogurt, or anything else you can imagine! **Recipe tip: To bake as bowls, spray muffin pans with no-stick baking spray. Press 2 Tbsp. (30 mL.) cookie dough in bottom and up sides of each muffin cup. Bake 8 minutes or until golden brown. Let cool in pans 1 minute, then carefully remove and cool completely on wire racks. Makes 42 "cookie cups".