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

Print Pin

Course: sweet

Cuisine: Australian recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 99kcal

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.

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.

RECIPE NOTES & 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.