Chocolate Chip Oat Biscuits

Crunchy Chocolate Chip Oat Biscuits that will be ready to eat in just 25 minutes. This is my new favourite cookies recipe!

5 from 27 votes

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Course: sweet

Cuisine: Australian recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 99kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix
Oven

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 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.

Video

Notes

RECIPE NOTES & TIPS

Ingredients Info:

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.

Recipe Tips

Slice variation - 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.

Storing - These can be stored in an airtight container at room temperature for 1 week.

Freezing - 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.

Nutrition