Oatmeal Chocolate Cookies | Pastry Recipes

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  • Soft, crumbly and golden oatmeal cookies that are easy to make and quick to bake.

    This recipe for oatmeal and chocolate cookies is an easy and brilliant baking for beginners. You don’t need any skill to put it together and there are very few things that can go wrong. You get a batch of about 20 soft and chewy oatmeal cookies. Unlike our classic oatmeal cookies, which are sprinkled with raisins, these contain chunks of rich milk chocolate. However, if you prefer dark or white chocolate, it’s an easy swap to make and won’t affect the recipe. You can even make them into double chocolate cookies if you prefer, by adding a tablespoon of cocoa to the mixture in step 2.


    • 125g self-rising flour

    • 125g soft light brown sugar

    • 125g oatmeal porridge

    • ½ teaspoon baking soda

    • 125g of butter

    • 1 tablespoon golden syrup

    • 150g milk chocolate chips


    • Set oven to 180°C/350°F/Gas Mark 4. Line two baking sheets with parchment paper.

    • Combine flour, sugar, rolled oats and baking soda in a large bowl.

    • Place butter and syrup in a saucepan and heat until melted. Pour into the dry mixture, mix well, then add the chocolate pieces.

    • Divide the mixture into 20 (about 30g each portion). Coarsely roll them into balls. Arrange them, well spaced out, on the baking sheets and crush them a little.

    • Bake 15-18 mins. Let cool for a few minutes, then transfer to a wire rack to cool completely.

    Tip for making chocolate oatmeal cookies

    For a chocolateier cookie, you can half-dip the cookies instead of adding chocolate chips. Place a metal plate with a piece of parchment paper underneath (to catch drips). Melt the chocolate in the microwave and half-dip the cookies to cover one side.

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    Oatmeal cookies with raisins
    Oatmeal Chocolate Chip Cookies
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