Oatmeal Cookies with Yoghurt Chips & Strawberries

Source: Food Network

Yield: 2 dozen cookies


  • 1 cup (120g) all-purpose flour
  • 1 cup (99g) old-fashioned oats
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, room temperature
  • 1/3 cup (71g) light brown sugar, packed
  • 1/3 cup (66g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup (128g) NutStop Yoghurt Chips
  • ½ cup (84g) fresh firm strawberries, diced


  1. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, oats, baking soda, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy. 
  4. Add egg and vanilla, mixing until thoroughly combined.
  5. Add 1/3 of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
  6. Stir in yoghurt chips and strawberries.
  7. Form dough into balls that are about 2 tablespoons each. (A cookie scoop is super helpful here.) Place on prepared baking sheets, leaving 2" between each dough ball. Refrigerate for 30 minutes.
  8. While oven is off, position racks in the top and bottom thirds of oven. Then heat oven to 350°F.
  9. Bake cookies for 12–15 minutes or until cookies have set and edges are slightly golden.
  10. Cool 10 minutes on baking sheets. Transfer cookies to a wire rack to cool completely.

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