OAT CHOCOLATE CHIP COOKIES ft Dean Williams & Rodney Alexander


1 cup all-purpose flour

1 ½ cups Regal Instant Quick Oats

½ teaspoon ground cinnamon

½ teaspoon Regal Baking Soda

Pinch of salt

½ cup butter softened

½ cup light brown sugar packed

¼ cup granulated sugar

1 large egg room temperature

1 teaspoon vanilla essence

1 cup semisweet chocolate chips


  1. In a mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the Regal Instant Quick Oats and set aside.
  2. Beat the butter and sugars together for 1-2 minutes or until well combined using a handheld mixer or in a stand mixer fitted with the paddle attachment.
  3. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
  4. Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Cover tightly and refrigerate for at least 30 minutes.
  5. Preheat the oven to 350°F. Line two large baking sheets with wax paper and set aside.
  6. Scoop the cookie dough into even balls using a tablespoon or cookie scoop placing them on the prepared baking sheets, leaving a little room between each one. Gently press down each ball of cookie dough to slightly flatten them.
  7. Bake at 350°F for 12-17 minutes or until the tops of the cookies are set.
  8. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

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