Thick Chocolate Oat Cookies that everyone will love! Soft, chewy & crunchy in one!
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!
These cookies were a surprise to me. I don’t really like the look of them in my photos as I was having a mare that day and nothing was photographing right, but oh my GEE.. they taste AMAZING! 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 changed that!
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 found 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, and that they didn’t spread too much when baking. I was worried that they would be like really dry when they came out the oven, but they are surprisingly so moist and so delicious!
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!! But anyway, I’m going to go bake another batch of these now… Enjoy!
This recipe makes 18-20 cookies!
– 150g Unsalted Butter, softened
– 90g Granulated Sugar
– 90g Light Brown Sugar
– 1 Large Egg, beaten
– 1 tsp Vanilla Bean Essence
– 125g Rolled Oats
– 225g Plain Flour
– 1/2 tsp Bicarbonate of Soda
– 1/2 tsp Baking Powder
– 200g Milk Chocolate Chips
– (Optional 75g chocolate for drizzle!)
1) Preheat your oven to 190C/180C Fan/375F and line two-four baking trays with parchment paper
2) Mix together the butter and sugars until light and fluffy and thoroughly combined – gradually add in the egg and vanilla and continue to beat till smooth.
3) Add the rolled oats, 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.
4) Add the 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 (I did 6 per tray so they definitely didn’t touch) and squish them slightly till they’re about 1cm thick.
5) Bake the cookies in the oven for 10-12 minutes – Once baked, remove from the oven and allow to cool. Melt 75g of extra chocolate and drizzle over the cooled cookies to make them extra irresistible! Enjoy!
Tips and Ideas
You don’t have to drizzle chocolate on top if you don’t want, but I loved the extra chocolate kick. You can of course use white/milk/dark chocolate – but milk is my favourite!
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!
Find my other Cookie Recipes on my Recipes Page!
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