Chocolate Oat Biscuits

These oat choc chip biscuits are like a warm hug in baked form—crispy edges, chewy centres, and just the right balance of oats and gooey chocolate chips. Perfect for school lunchboxes, a quick afternoon pick-me-up, or even sneaking one straight out of the cookie jar. They’re simple, satisfying, and always a crowd-pleaser.

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Prep Time 15

Cook Time 12

Chilling time 30

Total Time 27

Course Snack

Cuisine Australian

Servings Biscuits

Calories 185 kcal

Ingredients

1 cup 150g all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup 115g unsalted butter
1/3 cup 70g granulated sugar
2/3 cup 120g brown sugar
2 tsp vanilla extract
1 large egg
1 1/2 cups 150g rolled oats
200 g semi-sweet chocolate

Instructions

Prepare the dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugars: Using a stand or hand mixer, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth (about 2-3 minutes).
Add wet ingredients: Beat in the vanilla extract and egg until well combined.
Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Add the texture: Stir in the rolled oats and chopped chocolate until evenly distributed.
Chill the dough: Cover the dough and refrigerate for 30 minutes (this helps prevent spreading while baking).
Preheat the oven: Preheat your oven to 175°C (350°F) and line two baking trays with baking paper.
Shape the biscuits: Scoop tablespoon-sized portions of dough and roll them into balls. Place on the trays, leaving about 5cm between each.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. They will look slightly underdone in the middle—this is perfect!
Cool: Allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For extra indulgence, sprinkle a pinch of flaky sea salt on the biscuits as they come out of the oven.
• To make them more kid-friendly, you can swap the semi-sweet chocolate for milk chocolate.

Pairs Well With
• A tall glass of cold milk
• A hot cup of tea or coffee for a cosy afternoon treat

Storage
• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Freeze baked biscuits for up to 3 months. Thaw at room temperature before serving.

Gluten-Free Option
Substitute all-purpose flour with a gluten-free flour blend.

Dairy-Free Option
Replace butter with dairy-free margarine and use dairy-free chocolate chips.

Vegetarian Option
This recipe is naturally vegetarian.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 2gFat: 9gFiber: 2g

Keyword Biscuits, Chocolate, nut-free, Oat flour

Tried this recipe? Let us know, how it was on Instagram @my.organised.mealprep

These are my sons absolute favourite. Imagine if a choc chip and an ANZAC had a baby, that’s these biscuits. They are simple, delicious and this recipe can easily be adjusted to suit gluten free, dairy free, vegetarian or vegan diets