If you're anything like me - an Aussie mum juggling school lunches, after-school snacks and a constant demand for "just one more biscuit" - then these Chocolate Chip Oat Biscuits are about to become a regular in your kitchen. They're crunchy, buttery, lightly chewy in the middle and filled with melty chocolate chips… and best of all, they're ready in just 25 minutes from start to finish.
If you love quick, classic biscuits, I'm sure you will also enjoy my Anzac Biscuits or these ever-popular Chocolate Chip Cookies - both easy bakes and absolute reader favourites.
So, think of Anzac biscuit meets classic chocolate chip cookie. Made with pantry staples, no eggs, no mixer and no chilling time, these Chocolate Chip Oat Biscuits are perfect for last-minute baking, school lunchboxes or weekend treats.
The rolled oats give these biscuits their signature crunch, while the golden syrup adds that unmistakable caramel flavour Aussies know and love. If oat-based treats are your thing, be sure to check out my Apricot Oat Slice or the always-popular Oat & Milo Slice - both great alternatives when you want something slightly different.
These oat biscuits also hold their shape beautifully, freeze well and are sturdy enough to pack for school without crumbling - a huge win in my book!
Love these biscuits! Easy to make with basic ingredients, they're ANZAC biscuits with yum!
- Cas
Why You're Going To Love This Recipe
- Quick & easy - ready in just 25 minutes, no fancy equipment required
- No eggs - perfect for when the fridge is a little bare...
- Crunchy but not dry - crisp edges with a buttery centre
- Kid-approved - ideal for lunchboxes and after-school snacks
- Freezer-friendly - bake now or later, your choice!
Jump to:
Chocolate Chip Oat Biscuit Ingredients
Chocolate chips, oats and a few everyday baking ingredients are all you need to get started!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Rolled oats - traditional rolled oats give the best crunch, but quick oats will also work if that's what you have
- Golden syrup - this is essential for flavour and texture; it gives the biscuits that classic caramel note (see variations below for substitutes)
- Bi-carbonate of soda - reacts with the golden syrup to help the biscuits spread and crisp properly. Check your bi-carb is fresh for the best results.
- Chocolate chips - milk, dark or white chocolate all work beautifully here
Variations
- Gluten-Free - use gluten-free rolled oats and a gluten-free plain flour substitute
- No Golden Syrup? - swap with honey, maple syrup or corn syrup (corn syrup gives the closest flavour)
- Swap Your Add-Ins - swap milk chocolate chips for white, or a mix of both, add Smarties or M&M's, add some sultanas or dried cranberries.
- Choc-Nut Version - add ½ cup chopped walnuts or pecans for a nutty crunch!
- Slice Version - press into a lined slice tin and bake as a chewy oat slice
How To make Chocolate Chip Oat Biscuits
With no mixer and no chilling time required, these Chocolate Chip Oat Biscuits come together in minutes - just mix, roll, bake!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- In a large bowl, mix together the rolled oats, plain flour and raw sugar.
- Place butter, golden syrup and water into a microwave-safe bowl and heat for 3 minutes, 50% power (in short bursts) or until melted and mixture smooth. Stir the bi-carbonate of soda into the mixture - it should froth slightly.
- Pour the wet mixture over the dry ingredients and mix until combined. Fold through the chocolate chips.
- Roll heaped teaspoon-sized portions into balls, place on trays (5 cm apart) and flatten slightly. Bake for 15 minutes or until lightly golden. Allow to cool on the tray.
Expert Tips
- The biscuits are soft straight out of the oven when warm, but crisp up fully as they cool
- Don't over-bake - they should be pale golden, not dark brown
- Space biscuits well apart, approx 5 cm, as they spread while baking
- For extra crunch, bake for an additional 2 minutes
- Store in an airtight container at room temperature for up to 1 week
- Freeze unbaked dough for up to 3 months
- Freeze baked biscuits for up to 3 months and thaw at room temperature
- Perfect for lunchboxes - they don't crumble easily
FAQs
Yes - quick oats work well however the biscuits will be slightly less crunchy.
They will feel soft straight out of the oven, however they will firm up as they cool. Leave on the baking tray for 10 minutes, then transfer to a wire rack until biscuits are completely cool.
Of course, you can slightly reduce the quantity of sugar if you prefer, but the sugar is important for the best texture and crunch.
They're primarily crunchy with a slightly chewy centre.
Absolutely - they're delicious plain or with dried fruit, such as sultanas or dried cranberries, instead.
Related Recipes
If you're looking for easy, budget-friendly biscuit recipes perfect for school lunchboxes, you'll find plenty more simple favourites here on Bake Play Smile.
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Chocolate Chip Oat Biscuits
Ingredients
- 180 g (2 cups) rolled oats
- 100 g (⅔ cup) plain flour
- 125 g (½ cup) raw sugar
- 125 g butter chopped
- 30 g (1.5 tbs) golden syrup
- 30 g (2 tbs) water
- 1 teaspoon bi-carbonate of soda
- 90 g (½ cup) chocolate chips
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line two flat baking trays with baking paper.
- Combine the rolled oats, flour and raw sugar in a bowl.
- Place butter, golden syrup and water into a microwave-safe bowl and heat for 3 minutes, 50% power (in short bursts) or until melted.
- Stir through the bicarbonate of soda. Pour the butter mixture over the oat mixture and stir to combine.
- Add the chocolate chips and mix through.
- Roll teaspoonful sized amounts of mixture into balls. Place on trays, 5cm apart and flatten slightly.
- Bake for 15 minutes or until lightly golden.
- Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely. Note: the biscuits will firm on cooling.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line two flat baking trays with baking paper.
- Place the butter, golden syrup and water into the Thermomix bowl and heat for 3 minutes, 80 degrees, Speed 2.
- Add the bicarbonate of soda and mix for 5 seconds, Speed 3. Scrape down the sides of the bowl.
- Add the rolled oats, raw sugar and plain flour to the Thermomix bowl. Mix for 10 seconds, REVERSE, Speed 3. Scrape down the sides of the bowl.
- Add the chocolate chips and mix for 5 seconds, REVERSE, Speed 3.
- Roll teaspoonful sized amounts of mixture into balls. Place on trays, 5cm apart.
- Bake for 15 minutes or until lightly golden.
- Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely. Note: the biscuits will firm on cooling.
Notes
- The biscuits are soft straight out of the oven when warm but crisp up fully as they cool
- Don't over-bake - they should be pale golden, not dark brown
- Space biscuits well apart, approx 5 cm, as they spread while baking
- For extra crunch, bake for an additional 2 minutes
- Store in an airtight container at room temperature for up to 1 week
- Freeze unbaked dough for up to 3 months
- Freeze baked biscuits for up to 3 months and thaw at room temperature
- Perfect for lunchboxes - they don't crumble easily.
Cas says
Love these biscuits! Easy to make with basic ingredients. ANZAC biscuits with yum!
Marg says
Hello from Australia…just a quick question, are these biscuits crispy right through or a soft texture? Thanks
Lucy says
Hi Marg, I'm in Australia too!!!! It depends on the cooking time - if you cook them for longer they'll be crispy, or for softer/chewier cookies you can reduce the cooking time!