Oats and chocolate cookies
Heavenly delicious oats and chocolate cookies. Simplicity at its best. Chewy cookies loaded with milk and semi-dark chocolate chunks.
Right, it is cookie time AGAIN and I can not wait to share this recipe with you. Today is your lucky day as you will be introduced to the best recipe for oats and chocolate cookies - simplicity at its best!
How to make oats and chocolate cookies
In order to make these cookies you need to cream butter with white and brown sugar until sugar dissolves. Then add egg and vanilla extract and mix again until all ingredients are combined. In a separate bowl add all dry ingredients and mix well. Next mix dry ingredients with wet ingredients and using a spoon fold everything together. Try do not overmix the cookie dough as it will become doughy. Place cookie dough to a fridge for 30 minutes. After this time, divide cookie dough into portions and place on the prepared baking tins. Bake in a preheated oven at 175C fan for 11-12 minutes.
TIPS:
- Use a kitchen scale to divide cookie dough. It will help to achieve the consistent size of your cookies. My cookie dough portions were 45 grams each and I made 16 cookies from this recipe.
- Use good quality chocolate and do not chop it very finely. Leave bigger chunks to add on top.
- After taking cookies out of your oven, leave them on the baking trays and let cookie cool down. Cookies are very fragile when they are hot.
- Cookies will spread so leave some space between cookie dough portions.
What do oats and chocolate cookies taste like?
Yes, these cookies taste glorious, marvelous, scrumptious, delish.... I could go on and on, but I will stop here and say just make them and let the cookies speak for themselves.
The texture of these cookies is chewy and soft with a light crispiness on the edges. Inside you will find loads of milk and semi-dark chopped chocolate and loads of oats (obviously). Together they create the best oats and chocolate round treats. I would highly recommend using chopped chocolate instead of chocolate chips as chopped chocolate melts better.
What makes these cookies irresistible is a hint of cinnamon and cardamom which gives warmth and extra flavour dimension to these cookies so please do not skip these ingredients
How to store oats and chocolate cookies
Store these cookies in an air-tight container at a room temperature. You can also freeze them in a zip-lock bag for up to 3 months.
These oats and chocolate cookies are great as a snack, dessert, breakfast - you name it. I would suggest warming cookies in the oven or microwave and enjoy orgasmic cookie sensation.
If you are looking for more cookie recipes with chocolate I can recommend you the following:
Red kidney beans chocolate cookies
Fudgy chocolate and mint cookies
Brown butter coconut and chocolate chunks cookies
Brown butter chocolate chunks peanut butter cookies
Click this link if you want to see all my recipes for cookies
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Heavenly delicious oats cookies with a mix of milk and dark chocolate. Simplicity at its best.
- 120 g butter (room temperature, unsalted)
- 1 egg (large)
- 50 g sugar (brown, soft)
- 50 g sugar (caster)
- 130 g AP flour
- 1/2 tsp baking soda
- 1 tsp cinnamon (powder)
- 1/2 tsp cardamom (powder)
- 1/4 tsp salt (table)
- 80 g chocolate (semi-sweet, roughly chopped)
- 80 g chocolate (milk, roughly chopped)
- 1 tsp vanilla extract
Prepare 2 large baking tins, line them with baking paper and set aside.
In a medium bowl mix flour, oats, baking soda, cinnamon, cardamom and salt. Set aside.
In another bowl cream butter with brown and white sugar until fully combined, about 4 minutes.
Add vanilla extract and egg and mix until all ingredients are fully combined.
Add flour mixture to the butter mixture and using a spoon, mix all ingredients together until just combined.
Stir in chopped chocolate.
Let the cookie dough rest in a fridge for 30 min.
When you are ready to bake, preheat your oven to 175°C fan.
Scoop portions of a cookie dough on the prepared baking tins. Leave spaces between them as cookies will spread. I used a cookie scoop and the weight of my cookie portion was approx. 45 grams.
Flatten each cookie dough portion a little bit.
Place baking trays in the oven and bake for 11-12 min until the cookies are golden on the edges.
Let the cookies cool down for about 10 min before moving them on a cooling rack to cool down completely.
Store cookies in an air-tight container at a room temperature for up to a week. You can also freeze cookies in a zip-lock bag for up to 3 months.