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.
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.
• 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
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