Thick chocolate oat cookies that everyone will love! Soft, chewy & crunchy in one!
Chocolate oat cookies
Way back when I first started my blog I shared a recipe for chocolate oat cookies – I actually lost this recipe as it was corrupted when I transferred over to my new website host, and this was a little disheartening as they were delicious… but this led to new inventions! These!
Cookies
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! These cookies were a surprise to me. I love the look of them in my photos but the photos don’t do them justice to be honest because oh my GAAAD… they taste AMAZING!
I decided to sort of 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!
Positive reaction
Like seriously… I expected my family to have a ‘meh’ reaction, but I am not joking when I say that all 20 of them had gone within 4 hours of baking.. and there were 5 of us! So that’s 4 cookies each, which to be honest, is quite rare for my family! Like, I thought they were getting a bit sick of me constantly baking… but these told me otherwise!
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 Quaker Oats 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!
Top tips
I would say that these are best on the day they are baked as they are so delicious, the days after they are slightly drier but not horrible by any means. They make look not baked enough when they come out, but they will firm up when cooling and will be perfect, so please try not to over-bake them!!
Optional decoration
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! But anyway, I’m going to go bake another batch of these now… enjoy!
Chocolate Oat Cookies
Print Pin Rate
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 190C/180C Fan/375F 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 used Quaker Oats rolled oats, and Callebaut Milk Chocolate Chips for my cookies.
- These will last in an airtight container for 2-3 days but are best on the day they are baked!
- You can also freeze these raw for up to 3 months – just add on an extra 1-2 minutes baking time when baking from frozen!
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
