Chocolate Oat Cookies!
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Thick chocolate oat cookies that everyone will love! Soft, chewy & crunchy in one!
The lost recipe
Way back when I first started my blog (in the early days of my baking obsession), I posted a recipe for chocolate oat cookies. Sadly, that original recipe vanished into the digital abyss when I transferred to a new website host… tragic, I know. But, it turned out to be a blessing in disguise. It meant I had to start again, experiment, tweak, and somehow… I ended up with these beauties. And honestly? I think they’re even better than the original ever was.
You guys seem to looooove all my cookie recipes, ESPECIALLY my NYC chocolate chip cookies, triple chocolate NYC cookies, my Kinder Bueno cookies and my Nutella stuffed cookies – so I thought I’d bring you all a classic! And let me tell you… these surprised me in the BEST way. The photos simply do not do them justice. One bite and I was obsessed and have been making over and over again in recent weeks.
Chocolate oat cookies
I decided to go with a similar style to my regular cookies, and literally tried to just put oats in them but I wasn’t 100% keen. I looked at SO many recipes that these were inspired by so many that I can’t even list them. I have tried and tested this recipe many times and I truly believe I have resulted in something tasty, delicious and addictive.
The real sign? My family. They demolished all 20 cookies within four hours. There were five of us. That’s four each. If you know my family, you’ll know that never happens. I thought they were getting bored of my constant baking but clearly not. These cookies have proven otherwise.
Cookie Dough
As mentioned already, it’s a similar cookie dough to my other bakes, but it just levels up even more. Sometimes, even if adapting to add in something similar to oats, the base recipe can stay the same
- Butter – a baking spread of block butter works well
- Sugar – a mixture of light brown and granulated is my favourite, but all of one or the other also works
- Egg – I used one large egg
- Vanilla – I adore a little bit of sweetness
- Flour – I use a mixture of plain flour
- Oats – rolled oats are best – porridge oats might be too soft
- Raising agents – required for the best bake, both bicarb and baking powder
- Chocolate – I used milk chocolate, but any work well
- Salt – optional, but I adore salt in my cookie bakes
Size, chocolate and oats
In this recipe I did use a cookie scoop to portion the cookies as I like all my cookies consistent in size. I have lost many a fight where I am left with the smallest cookie and I have not been happy. I used rolled oats in this recipe along with my all time favourite milk chocolate.
I did find however that plain flour worked far better than self raising as I liked how I could literally roll the dough in my hands to portion them if I needed too, and that they didn’t spread too much when baking. I was worried that they would be really dry when they came out the oven, but they are surprisingly so moist and so delicious.
Tips & tricks
I have left my cookies as they are however if you wanted a little extra chocolate kick, you could drizzle some extra milk chocolate on top of the finished cookies. I quite like the balance of oats and chocolate the recipe gives without it however completely understand the need of extra chocolate goodness other people need.
- These cookies last for 3-4+ days
- They can freeze for 3+ months
- Any chocolate works but I used this Milk Chocolate
- Rolled oats are best – porridge oats or quick oats may cause the cookies to spread
- I used this baking tray
Chocolate Oat Cookies
Ingredients
- 150 g unsalted butter (softened)
- 90 g granulated sugar
- 90 g light brown sugar
- 1 large egg (beaten)
- 1 tsp vanilla bean extract
- 125 g rolled oats
- 225 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 250 g milk chocolate chips
Instructions
- Preheat your oven to 190ºc/180ºc fan/375ºf and line two-four baking trays with parchment paper.
- Mix together the unsalted butter and both granulated and light brown soft sugars until light and fluffy and thoroughly combined.
- Gradually add in the beaten egg and vanilla bean extract and continue to beat till smooth.
- Add the rolled oats, plain flour, bicarbonate of soda, and baking powder and mix until a thick paste/cookie dough is formed. (I used my KitchenAid with the paddle beater for all of this as it makes the ingredients distribute evenly.)
- Add the milk chocolate chips to the mix and beat again.
- Using an ice cream/cookie scoop, scoop the portions of cookie (I used a 5cm scoop) and then roll each one in your hand till a smooth ball is formed.
- Place them on the tray (fairly far apart so they don't touch) and squish them slightly till they're about 1cm thick.
- Bake the cookies in the oven for 10-12 minutes
- Once baked, remove from the oven and allow to cool.
Notes
-
I have left my cookies as they are however if you wanted a little extra chocolate kick, you could drizzle some extra milk chocolate on top of the finished cookies. I quite like the balance of oats and chocolate the recipe gives without it however completely understand the need of extra chocolate goodness other people need!
- These cookies last for 3-4+ days
- They can freeze for 3+ months
- Any chocolate works but I used Callebaut Milk Chocolate
- Rolled oats are best
- I used this baking tray
Hi Jane.
My twins would like me to bake them a big chocolate chip oat cookie for their birthday. Can I just split the mixture between 2 cake tins? & would I adapt the time for baking?
Thank you 😊