We love these little double chocolate oat cookies for breakfast with a tall glass of cold milk — the kids’ favourite!
A delicious cookie that bakes up soft with a slightly chewy centre. They’re best when still warm from the oven and the chocolate chunks are melty.
Double Chocolate Oat Cookies Ingredients
- 125g butter – room temperature
- 125g caster sugar
- 1 egg
- 1 tsp vanilla bean paste
- 140g plain flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 80g oats
- 100g chocolate – chopped into chunks
How To Make Double Chocolate Oat Cookies
- Heat the oven to 180°C (350°F).
- Cream the butter and sugar together until soft and fluffy.
- Beat in the egg and vanilla until smooth and creamy.
- Stir in the flour, baking powder, cocoa powder and oats to form a stiff batter.
- Fold through the chocolate chunks.
- Using floured hands, roll the dough into ping-pong sized balls and arrange them on a non-stick baking sheet.
- Gently flatten each ball slightly with the back of a fork.
- Bake for 10–12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool gently.
These are great packed into lunchboxes or served with fruit and a glass of milk.
Variations and Tips
- Keep them plain: omit the cocoa for a classic oat and chocolate cookie.
- Swap the chocolate: try mint, orange or white chocolate chunks for different flavours.
- Add dried fruit: stir through a handful of raisins or chopped dried apricots for extra chew.
- Texture tip: for chewier centres, take the cookies out at the shorter end of the baking time.
How To Serve
- Serve warm with milk for breakfast.
- Add to lunchboxes as a sweet treat.
- Enjoy as an afternoon snack with coffee or tea.
Nutrition & Yield
Makes 22–24 cookies. Approximate nutrition per cookie: 130 calories, 7g fat, 16g carbohydrates, 2g protein. Nutritional values are estimates and will vary with ingredients and portion sizes.
Double chocolate oat cookies
Makes 22-24
10 minutes
10 minutes
20 minutes
Yummy little cookies.
Ingredients
- 125g butter – room temperature
- 125g caster sugar
- 1 egg
- 1 tsp vanilla bean paste
- 140g plain flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 80g oats
- 100g chocolate – chopped into chunks
Instructions
- Heat the oven to 180°C (350°F).
- Mix the butter and sugar until soft and fluffy.
- Beat in the egg and vanilla until smooth.
- Add the flour, baking powder, cocoa and oats and mix to a stiff batter.
- Fold in the chocolate chunks.
- Roll into ping-pong sized balls with floured hands and place on a baking sheet.
- Press down slightly with a fork.
- Bake 10–12 minutes, then cool on a wire rack.
Nutrition Information:
Yield: 22
Serving Size: 1
Amount Per Serving:
Calories: 130
Total Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 22mg
Sodium: 66mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 8g
Protein: 2g
Nutritional content will vary depending on ingredients and measurements — use these figures as a general guide only.
Did You Enjoy This Recipe?
Leave a comment or share your photos on social media if you try it — we’d love to see your results!
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