Crunchy Chocolate Chip Oat Biscuits that will be ready to eat in just 25 minutes. This is my new favourite cookies recipe! It combines the sweet & crunchy rolled oats flavour of ANZAC biscuits with the chocolate bursts from a yummy chocolate chip cookie!
Before I get into this super delicious recipe, I need to explain something first!
I'm from Australia and here we use the terms 'biscuits' and 'cookies' interchangeably.
When we use the word 'biscuits', we're referring to what are known as 'cookies' in the US.
So in this recipe when I say 'Chocolate Chip Oat Biscuits', I'm also referring to Chocolate Chip Oat Cookies or Chocolate Chip Oatmeal Cookies.
In the US, the term 'biscuits' is used to refer to what we, in Australia, call scones - which is definitely NOT what this recipe is!
Whether you call these Chocolate Chip Oat Biscuits 'biscuits' or 'cookies', it really doesn't matter!
What does matter is that they are AMAZING, all kinds of delicious and highly addictive.
ANZAC Biscuits Vs Choc Chip Cookies
This recipe combines two of my absolute favourite biscuit recipes into one INCREDIBLE, EPIC biscuit!
It's half ANZAC biscuit (think sweet, crunchy, oat-y goodness).
And half chocolate chip cookie (think melt-in-your mouth bursts of chocolate).
Join the two together and you get all of this deliciousness....!!!
Why You're Going To Love This Recipe
These chocolate chip oat biscuits are going to become a regular in your cookie tin in no time at all!
- pantry staples - I feel like I spend half of my life at the supermarket, so it's nice to know that I can whip these up at the last minute without needing to make any extra trips to the store!
- no chilling time - I know, I know... I'm always telling you guys to CHILL YOUR DOUGH!! But this recipe, actually doesn't need any chilling time. Because this recipe uses melted butter (in true ANZAC biscuit style), it doesn't require chilling like a cookie recipe does when using butter that's been creamed.
- quick and easy - you will literally have a warm cookie in your hand ready to be eaten in 25 minutes. How AMAZING is that!?
- great for lunchboxes - this simple recipe contains all the goodness of oats, less sugar than a regular cookie recipe and just a handful of chocolate chips - making it a great lunchbox alternative to store bought cookies.
- freezer-friendly - freeze the unbaked dough or any leftover baked cookies - the choice is yours!
What You Need
These budget-friendly oat biscuits are made from just 7 basic pantry staples.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- rolled oats - you can use either whole rolled oats or quick oats for this recipe
- flour - use plain flour - also known as all-purpose flour
- raw sugar - also known as granulated sugar
- butter - you can use either salted or unsalted butter
- golden syrup - this is a cane sugar syrup popular in Australian, New Zealand and British baking recipes. If you can't buy golden syrup, you can replace it with corn syrup, honey or maple syrup (corn syrup will give you the most similar light and buttery flavour).
- water
- bi-carbonate of soda - also known as baking soda.
- chocolate chips - I generally use classic milk chocolate chips, but you can replace with dark or white chocolate chips, Smarties, M&Ms etc. if you like.
Step By Step Instructions
Melt, mix, roll and bake! It's as simple as that!
Step 1 - Melt
Place the butter, golden syrup and water into a microwave-safe bowl and heat on 50% power until melted.
I recommend using 50% power as we only want the butter to melt... not explode!
Stir through the bi-carbonate of soda. The mixture may bubble a little when this is added.
Note: You will notice that the mixture will ever so slightly thicken and turn a touch creamy.
Step 2 - Mix
Place the rolled oats, flour and sugar into a mixing bowl. Stir to combine.
Pour over the butter mixture and mix until all of the dry ingredients are well coated.
Stir through the chocolate chips.
Step 3 - Roll
Roll the mixture into heaped teaspoonful-sized balls.
Place them 5cm apart on the tray to allow for the oat biscuits to spread a little.
Bake in the oven for 15 minutes or until lightly golden.
Expert Tips
These chocolate chip oat biscuits are so simple, but here's a few of my top tips for baking perfect cookies every single time!
For 99% of cookie/biscuit recipes, I recommend chilling the dough. However, because this recipe uses melted butter, there's no need to chill the dough before baking.
If you prefer, you can press this mixture into a 16cm x 26cm rectangular tin and bake it as a slice rather than as individual cookies.
Golden syrup can be tricky to buy in some parts of the world. If you're unable to buy golden syrup, you can replace it with corn syrup, honey or maple syrup (corn syrup will give you the most similar light and buttery flavour).
A container of bi-carbonate of soda is one of those ingredients that can sit in your pantry for months... even years! If you think it's been sitting there for a while, it's a good idea to test if it's still active. Place a spoonful of the bi-carbonate of soda into a bowl. Add a splash of vinegar or lemon juice. If it fizzes a lot, it's fine to use. If there's only a little fizz, it's no longer active.
These biscuits can be stored in an airtight container at room temperature for 1 week.
You can freeze the unbaked dough in a sealable plastic bag for up to 3 months. Alternatively, you can freeze the baked cookies in an airtight container for 3 months.
Related Recipes
As much as I love these sweet little oat biscuits, I have a few other favourites too (and yes... I am very much a cookie-loving girl!):
- Twix Cookies - these are absolutely EPIC! A melt-in-your-mouth shortbread base topped with thick caramel and melted chocolate. Just like everyone's favourite Twix chocolate bar (but better!)
- Nutella Chocolate Chip Cookies - Nutella makes everything so much better, right!? Well it certainly does the trick in this yummy recipe!
- Yo-Yo Biscuits - an old fashioned recipe that's popular at bake sales, markets and fetes.
- White Chocolate & Cranberry Cookies - it's very hard to beat this delicious flavour combination.
- Peanut Butter Cookies with M&Ms - this is one of my most requested recipes ever - and it truly is so delicious!
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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
- 1.5 tbs (30g) golden syrup see notes
- 2 tbs (30g) water
- 1 tsp 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
- butter – you can use either salted or unsalted butter for this recipe
- golden syrup - if you can't buy golden syrup, you can replace it with corn syrup, honey or maple syrup (corn syrup will give you the most similar light and buttery flavour).
- raw sugar - also known as granulated sugar.
- rolled oats – you can use either rolled oats or quick oats for this recipe.
- chocolate chips – you can use milk, dark or white chocolate chips for this recipe. Alternatively, you could substitute the chocolate chips for Smarties or M&Ms.
Leslie Peterson
Can i replace the flour with Gluten free flour?
Lucy
Hi there, I haven't personally tried it with gluten free flour sorry!
Tracy
Very easy to make. I'll halve the sugar next time...with the sugar, golden syrup and the choc chips, it was a bit sweet for my taste. But oh so easy to make, wonderful, and grandson loved cleaning out the bowl and test tasting the raw cookie dough.
Beruta
I made these using the Theromix Method. Unfortunately my chocolate chips melted because the mix & mixing bowl was still too warm. I’d advise people to let their mix stand for a while before adding their chocolate chips or put the mix into a separate bowl before adding their chocolate chips.
Gracie
Just made these super quickly to keep the kids occupied while working from home today! Quick and easy to pull together and they smell and taste delicious. Will be great for the kids lunchboxes too!
The best thing ever was that the ingredients were so basic that I had everything in the pantry/fridge in abundance!
Lucy
That is SO great to hear!!! I'm thrilled they worked out!