Chocolate Oat Cookies
Thick chocolate oat cookies that everyone will love! Soft, chewy & crunchy in one!
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Servings: 20 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