Chocolate Chip Oat Cookies

Eve 11/01/14

Crispy edges and chewy insides, these oat cookies are stuffed with chocolate chips, a perfect combination. 

I was in a cookie mood, an oat mood and a chocolate mood. Mush up all of that up and you get an amazing cookie, perfect for any time of the day.

Brrr... It is so chilly outside, after all of the unseasonable mild weather in December. It poured for nearly two weeks straight and this morning, it snowed! I needed to create a new cookie recipe as I was in a recipe creating zone. I now have a note pad with all new recipes which I dream up while sitting in front of our fire with a cup of milky tea.  This weeks recipe only took 20 minutes for me to dream up and boy, was I proud of the results!

I have been trying to improve my photography this week and practising "food placement" in the pictures. I have been reading camera magazines and even looking for a new camera to make the photos look better but, after the research, I have actually found out some things to improve the pics!  

1. Daylight - it sounds obvious but in winter, daylight is rare in Scotland. If you look at my posts in the summer, you can see they look better than the one in winter. I have brought a table down from the attic and placed it right next to the brightest window in our house. 

2. Setting - I normally just snap away on my camera at the baked goods, not really putting the setting into consideration. Counter tops, wooden tables and white walls are a normal part of my pictures with the occasional coloured paper background. This week, I painted some large pieces of cardboard to make the backing for my pictures (today's) and found a painted bit of wood, perfect for the 'ground'. My pictures looked better instantly!

Learning the camera - After looking through the camera settings and trial and error, I finally constructed a program on the camera with suits my photography needs.

Anyway, back to the cookies...

These cookies are probably one of the easiest thing to make on Baking the Day; easy recipe, fun to make and the ingredients are probably in your house right now. Also, no mixing machines are required so you can rustle up a batch of these babies in no time at all. The only thing that is a set back is that you need to chill the dough before putting it into the oven. Once chilled, roll into balls and place on a baking tray. For Christmas, I bought myself a Silpat mat, loved by many bakers and home cooks across the country. This was the first time I used it and I fell in love instantly. It is completely non-stick, great for the cookies!

Chocolate chip cookies are great paired with an ice cold glass of milk and these cookies are no exception. The oats add extra texture and chewiness. If you love chocolate chip cookies, you will definitely like these cookies, even if you are not a fan of oats. These will become your new favourite cookie, trust me!

It is important to under-bake your cookies. After 8 - 10 minutes in the oven, the edges should be a light brown colour and the center barely coloured at all. Under-baking is the key to a chewy, soft cookie. Over baked and you will be left with a hockey puck of a cookie, so hard you could probably break your teeth on it just like primary school all over again...  .

When taking out of the oven, the cookies will feel like they are raw on the top but after 1 - 2 minutes resting on the tray, they will have set up a lot. 

Chocolate Chip Oat Cookies
Posted by Eve 
Makes 28 

  • 70g Butter, melted 
  • 110g Soft brown sugar 
  • 50g Caster sugar
  • 1 tbsp. Golden syrup
  • 1 Egg 
  • 125g Quick cook oats 
  • 1/2 tsp. Vanilla extract 
  • 1/2 tsp. Baking powder 
  • 1/4 tsp. Baking soda 
  • 80g Plain flour  
  • 100g Plain Chocolate Chips 

  1. Beat the butter, sugar and syrup together until stiff and looser. Add the egg and and vanilla and beat again until combined. 
  2. Stir in the oats and the baking powder and soda until mixed in. Sieve in the flour and add the chips and mix until thick and combined. 
  3. Tip the dough into a piece of clingfilm and chill for 30 - 45 minutes in the fridge. Preheat the oven to 180c/ 170c fan/ gas mark 5 and line two baking trays with baking parchment or non-stick mat. 
  4. Roll 1 1/2 tbsp. (20g approx.) of dough into balls and place on the trays, well spaced out. Don't press down! 
  5. Bake for 8 - 10 minutes until soft and very lightly brown around the edges of the cookies. Leave to cool on the trays for 1 - 2 minutes and transfer onto a wire rack to cool completely. 


The cookies will keep in an air-tight container for up to 5 days.