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Chocolate Oat Cookies!

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Thick Chocolate Oat Cookies that everyone will love! Soft, chewy & crunchy in one!

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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!

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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!

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This recipe makes 18-20 cookies!

Ingredients

– 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!)

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Method

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!

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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!

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ENJOY!

Find my other Cookie Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

31 Comments

  • Kel
    July 9, 2020 at 3:10 pm

    Hi Can you use vanilla extract instead of vanilla bean essence? Not sure what the difference is. Have tried quite a few of your recipes and they are all amazing! Thanks 🙂

    Reply
  • Nikki
    June 9, 2020 at 2:38 pm

    Hi Jane, I’m looking for a cinnamon oat and raisin cookie recipe. Is there a way to adapt this recipe or one you might recommend? Or does this combo sound awful?! 🙂

    Thanks

    Nikki

    Reply
    • Jane's Patisserie
      June 10, 2020 at 9:11 am

      It should be delicious! Take out the chocolate for raisins, and add in some cinnamon!

  • Nazia Quareshy
    June 8, 2020 at 3:00 pm

    hi Jane do I need to freeze these for half hour before I bake them like your other recipes . Thanks u. Xxx

    Reply
  • Janine
    June 8, 2020 at 12:48 pm

    Just made these and waiting for them to come out of the oven, half milk and half plain chocolate chips and milk chocolate to drizzle on when they are cool. Can’t wait to try them

    Reply
  • Charlotte
    June 3, 2020 at 9:44 am

    Hi Jane,

    Baked these treats the other day- got me and my family hooked on them. They said they were the best things I have baked during lockdown haha. I used all milk chocolate chips and didn’t drizzle chocolate on top, but when I bake them again today I’m going to try half milk and half dark choc chips and see how they go down. Thanks a lot 🙂

    Reply
    • Jane's Patisserie
      June 3, 2020 at 10:41 am

      Ahh that’s amazing! So glad they were a hit!

  • Lucy
    May 9, 2020 at 4:32 pm

    Can you use sultanas instead of chocolate as looking to just make oat and sultana cookies and would the rest of the ingredient measurements remain the same?

    Reply
    • Jane's Patisserie
      May 9, 2020 at 7:06 pm

      The measurements would be a straight swap! Just make sure not to over bake!

  • Esther
    April 9, 2020 at 8:00 pm

    Hi,
    I’ve made these before and loved them. Can the dough be frozen?
    🙂

    Reply
  • Debrupa
    February 28, 2020 at 2:32 am

    These came out very well. thanks

    Reply
  • Jaine Maclean
    October 22, 2019 at 4:38 pm

    I’ve just made these and I rolled them in coconut before baking and they are scrummy!

    Reply
  • Louise carter
    August 5, 2019 at 9:26 am

    Could I add raisins to these??

    Reply
    • Jane's Patisserie
      August 5, 2019 at 1:10 pm

      I believe so!

    • Nuska
      June 29, 2020 at 7:04 pm

      Hi Jane,
      Would it be okay if I used instant oats instead of rolled oats?

    • Jane's Patisserie
      June 29, 2020 at 7:21 pm

      Sometimes in baking it can go a little weird – the texture often ends up different! x

  • Shauni
    July 9, 2019 at 6:57 pm

    Do you have the nutrition information for these cookies?? Thank you in advance!

    Reply
  • Tasneem
    December 2, 2018 at 9:23 pm

    Hi Jane!! I made these today with my 6 year old daughter on a whim as we fancied baking and cookies and had all the ingredients…OMG delicious!! Baked them for 10mins, perfect. Soft and so moreish yum!! Thank you, can’t wait to try out more of your recipes 🙂

    Reply
  • Claire
    February 18, 2017 at 3:46 pm

    These are amazing! I’ve eaten two already now eyeing up the third. I thought my oat cookies were the best, these are a whole new level. My new go to recipe, thank you.

    Reply
    • Jane's Patisserie
      February 18, 2017 at 7:56 pm

      Ahhh amazing!!! I am so glad! ❤️

  • Adriana
    June 12, 2016 at 1:48 pm

    I tried this recipe for my boyfriends birthday. They were amazing. Thank you!

    Reply
    • Jane's Patisserie
      June 12, 2016 at 7:48 pm

      Ohh amazing! I’m so glad you liked them!! 🙂

  • Jessica
    April 28, 2016 at 11:20 pm

    Oh my gosh, these look so delicious Jane! I LOVE that chocolate drizzle on top 🙂

    Reply
  • Lori
    April 28, 2016 at 11:59 am

    These look great, my kind of cookie!

    Reply

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