These Chocolate Chip Oat Cookies really are the best of both worlds (part ANZACS + part choc chip bikkie = one totally DELICIOUS cookie!!).
Sometimes in life you have to make big decisions. Like whether to make chocolate chip cookies or ANZACS. Yep, I’m talking about the BIG issues here today. But what if I told you that you didn’t have to make that terribly hard decision ever again…
What if I told you that a cookie existed that had the very best bits of chocolate chip cookies AND the very best bits of ANZACS all in ONE DELICIOUS COOKIE!! I know, I know… I’m excited too.
You guys know how much I adore my chocolate chip recipe, and ANZACS are very special to me, so I was a bit worried that I would totally ruin this recipe by combining my two faves… but trust me, nothing was ruined at all. Not even in the slightest.
These gorgeous Chocolate Chip Oat Cookies are absolutely perfect. They have just the right balance of oaty-goodness to chocolate chip-fabulousness.
They crispy on the outside and chewy on the inside. Just how I love my cookies. Of course, if you prefer them chewy, decrease the cooking time slightly, and vice-versa for extra crunchy ones!
These Chocolate Chip Oat Cookies are one of those super quick and easy recipes that make the perfect little lunch box filler. But if you do that, you must absolutely promise me that you’ll keep a few for yourself.
PS – I know this is naughty and you’re not meant to eat cookie dough… but totally nibble on the cookie dough while you’re rolling the balls (I didn’t tell you this – but it’s SOOO good!).
Chocolate Chip Oat Cookies
Ingredients
- 125 g butter
- 1/2 cup (115g) caster sugar
- 1/2 cup (120g) brown sugar lightly packed
- 1 tsp vanilla extract
- 1 egg
- 1 cup (130g) self raising flour
- 3/4 cup (70g) rolled oats
- 1/2 tsp salt
- 125 g chocolate chips
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced) and line 2 baking trays with baking paper.
- Place the butter, caster sugar, brown sugar and vanilla extract into a bowl. Beat with handheld beaters or a stand mixture until pale and creamy.
- Add the egg and beat until well combined.
- Sift the self raising flour into the bowl, add the salt and rolled oats, and mix until just combined.
- Add the chocolate chips and mix together.
- Roll into tablespoon sized balls and place onto the baking trays (leaving a gap in between to allow for spreading).
- Bake for 10-12 minutes or until lightly golden.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced) and line 2 baking trays with baking paper.
- Place the butter, caster sugar, brown sugar and vanilla extract into the TM bowl. Mix for 80 seconds on Speed 6 (scrape down the sides of the bowl after 40 seconds).
- Add the egg and mix for a further 20 seconds on Speed 6. Scrape down the sides of the bowl, add the self raising flour and salt and mix for 40 seconds on Speed 4.
- Add the rolled oats and the chocolate chips and mix on Reverse, Speed 3 for 10 seconds.
- Roll into tablespoon sized balls and place onto the baking trays (leaving a gap in between to allow for spreading).
- Bake for 10-12 minutes or until lightly golden.
Notes
Nutrition
YUM!! You can’t go wrong combining these two amazing recipes!
I made these today,just delicious and perfect for a rainy Friday.
Oh definitely!!! Nothing better than baking cookies on an inside day!!
Ok these looks delicious and I will be trying them ASAP. Anzac biscuits are my favourite, chocolate chip my second favourite so this is the perfect combination!
This is the best cookies I have ever tried!!! Thanks for the recipe….
Awww thank you SO much!! You’ve made my day!! xx