Quick and easy to make, these super tasty chocolate chip oat cookies are packed full of chocolate. Brilliant for filling up the biscuit tin and snacking on when needed. Choose your favourite type or brand of chocolate and make them your own.
This month’s Random Recipes challenge is to make something from a recipe book received this Christmas just gone. Well I didn’t receive any recipe books this year as such. But my aunt has been having a good clear out recently and happened to be staying with us over Christmas. In my stocking I found a Woman and Home magazine supplement from 1986 entitled Irresistible Ways with Chocolate. It’s a real vintage publication and I was delighted with it.
Interestingly many of the bakes that are in vogue now seem to have been revived from that era. There are cakes with meringue, different coloured layer cakes, marble cakes and differently flavoured Battenburgs and lots of fresh fruit and nut recipes too. The other interesting thing is that, by and large, the recipes have less sugar in them than many of our more modern ones do. The sweeter bake has slipped over from the US I suspect.
As there were so many recipes on one page it was a bit difficult to be completely random, but I ended up with a recipe for Chocolate Chip Cookies. These were made with rolled oats and I do like a good oaty biscuit. They’re also simple and quick to make which is an added bonus after so much Christmas baking.
Chocolate Chip Oat Cookies
Turns out, these chocolate chip oat cookies are not only simple to make, but thoroughly delicious too. On the day of baking, they’re crisp on the outside and chewy in the middle. Later they lose their crunch, but are still wonderfully chewy and very chocolatey. They last well in an air tight tin for a few days, but you can also freeze them for up to three months and take them out individually, as and when you need them.
One thing to watch out for is spacing. Try to space them well apart on the baking tray as they spread. There’s nothing quite so dispiriting when you’re baking biscuits to find they’ve all run into each other. I know, because I’m terrible at trying to cram too many cookies in.
A Versatile & Thrifty Bake
One of the nice things about these chocolate chip oat cookies is that they’re really versatile. Just add your favourite chocolate or whatever you have lying around to make them your own. You’ll never get bored for each time you make them with a different type of chocolate, you’ve got a whole new taste experience. If you’re trying to be thrifty, you can get some real bargains at some of the budget shops these days.
For this first bake, I rounded up all my odds and ends of chocolate which had been sitting in the cupboard looking untidy and taking up space. These included some blackberry flavoured dark chocolate, some 56% and some 70% dark chocolate.
I’ve also made an orange and cinnamon version of these cookies. They were perfect to have in the biscuit tin around Christmas for any unexpected visitors. And for us too, of course. If you like this idea, grate the rind of an organic orange into the butter and sugar at the creaming stage. Omit the vanilla extract. Then add a teaspoon of ground cinnamon and a good grating of nutmeg along with the flour. I also used a 100g bar of orange flavoured dark chocolate which worked wonderfully. I made up the remaining 50g with dark chocolate chips.
Other Oat Cookies You Might Like
- Apple & chocolate chip cookies
- Coconut & fennel chocolate chip cookies
- Coffee chocolate chip cookies
- Cranberry white chocolate cookies with walnuts
- Crunchy peanut butter cookies
- Festive cookies in a jar
- Oaty ginger chocolate chip cookies
- Spelt, rye & berry cookies
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate chip oat cookies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Chip Oat Cookies. PIN IT.
Chocolate Chip Oat Cookies – The Recipe
Chocolate Chip Oat Cookies
- 150 g chocolate - choose your favourite or a mix (I find dark chocolate works best as it counteracts the sweetness of the cookies)
- 110 g unsalted butter - softened
- 85 g brown sugar (I've sometimes used light muscavado and sometimes dark)
- 1 medium sized egg
- ½ tsp vanilla extract
- 60 g wholemeal flour
- 110 g porridge oats
- 1 scant tsp baking powder
- Chop the chocolate into small bits with a sharp knife.
- Cream the butter and sugar together until very pale and fluffy.
- Beat in the egg and vanilla extract.
- Sift in the dry ingredients and mix together. Then stir in the chocolate until well combined.
- Place teaspoonfuls onto lined baking trays spacing them well apart. I make between 24 to 30 depending on how generous I am with my teaspoon.
- Bake at 180℃ (350℉, Gas 4) for 12-15 minutes until golden. Leave to cool for a couple of minutes, then transfer to a wire rack to cool.
Random Recipes is a funtastic blogging event from Dom of Belleau Kitchen which can be very challenging at times. I particularly like it as you never quite know what you’re going to get and it stops my recipe books gathering dust on the shelves.
Other than the chocolate, these chocolate chip oat cookies are cheap and cheerful biscuits to make, so I’m sending them off to Credit Crunch Munch with Camilla of Fab Food 4 All.