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! It combines the sweet & crunchy rolled oats flavour of ANZAC biscuits with the chocolate bursts from a yummy chocolate chip cookie!

Before I get into this super delicious recipe, I need to explain something first!

I’m from Australia and we use the terms ‘biscuits’ and ‘cookies’ interchangeably.

When we use the word ‘biscuits’, we’re referring to what are known as ‘cookies’ in the US.

So in this recipe when I say ‘Chocolate Chip Oat Biscuits’, I’m also referring to Chocolate Chip Oat Cookies or Chocolate Chip Oatmeal Cookies.

In the US, the term ‘biscuits’ is used to refer to what we, in Australia, call scones – which is definitely NOT what this recipe is!

Whether you call these Chocolate Chip Oat Biscuits ‘biscuits’ or ‘cookies’, it really doesn’t matter!

What does matter is that they are AMAZING, all kinds of delicious and highly addictive.

ANZAC Biscuits Vs Choc Chip Cookies

This recipe combines two of my absolute favourite biscuit recipes into one INCREDIBLE, EPIC biscuit!

It’s half ANZAC biscuit (think sweet, crunchy, oat-y goodness).

And half chocolate chip cookie (think melt-in-your mouth bursts of chocolate).

Join the two together and you get all of this deliciousness….!!!

Why You’re Going To Love This Recipe

These chocolate chip oat biscuits are going to become a regular in your cookie tin in no time at all!

pantry staples – I feel like I spend half of my life at the supermarket, so it’s nice to know that I can whip these up at the last minute without needing to make any extra trips to the store!
no chilling time – I know, I know… I’m always telling you guys to CHILL YOUR DOUGH!! But this recipe, actually doesn’t need any chilling time. Because this recipe uses melted butter (in true ANZAC biscuit style), it doesn’t require chilling like a cookie recipe does when using butter that’s been creamed.
quick and easy – you will literally have a warm cookie in your hand ready to be eaten in 25 minutes. How AMAZING is that!?
great for lunchboxes – this simple recipe contains all the goodness of oats, less sugar than a regular cookie recipe and just a handful of chocolate chips – making it a great lunchbox alternative to store bought cookies.
freezer-friendly – freeze the unbaked dough or any leftover baked cookies – the choice is yours!

What You Need

These budget-friendly oat biscuits are made from just 7 basic pantry staples.

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

rolled oats – you can use either whole rolled oats or quick oats for this recipe
flour – use plain flour – also known as all-purpose flour
raw sugar – also known as granulated sugar
butter – you can use either salted or unsalted butter
golden syrup – this is a cane sugar syrup popular in Australian, New Zealand and British baking recipes. 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).
water
bi-carbonate of soda – also known as baking soda.
chocolate chips – I generally use classic milk chocolate chips, but you can replace with dark or white chocolate chips, Smarties, M&Ms etc. if you like.

Step By Step Instructions

Melt, mix, roll and bake! It’s as simple as that!

Step 1 – Melt

Place the butter, golden syrup and water into a microwave-safe bowl and heat on 50% power until melted.

I recommend using 50% power as we only want the butter to melt… not explode!

Stir through the bi-carbonate of soda. The mixture may bubble a little when this is added.

Note: You will notice that the mixture will ever so slightly thicken and turn a touch creamy.

Step 2 – Mix

Place the rolled oats, flour and sugar into a mixing bowl. Stir to combine.

Pour over the butter mixture and mix until all of the dry ingredients are well coated.

Stir through the chocolate chips.

Step 3 – Roll

Roll the mixture into heaped teaspoonful-sized balls.

Place them 5cm apart on the tray to allow for the oat biscuits to spread a little.

Bake in the oven for 15 minutes or until lightly golden.

Expert Tips

These chocolate chip oat biscuits are so simple, but ‘s a few of my top tips for baking perfect cookies every single time!

Do I need to chill the dough?

For 99% of cookie/biscuit recipes, I recommend chilling the dough. However, because this recipe uses melted butter, t’s no need to chill the dough before baking.

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.

What can I use instead of golden syrup?

Golden syrup can be tricky to buy in some parts of the world. If you’re unable to 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).

How do I know if my bi-carbonate of soda is still active?

A container of bi-carbonate of soda is one of those ingredients that can sit in your pantry for months… even years! If you think it’s been sitting t for a while, it’s a good idea to test if it’s still active. Place a spoonful of the bi-carbonate of soda into a bowl. Add a splash of vinegar or lemon juice. If it fizzes a lot, it’s fine to use. If t’s only a little fizz, it’s no longer active.

Storing

These biscuits 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.

As much as I love these sweet little oat biscuits, I have a few other favourites too (and yes… I am very much a cookie-loving girl!):

Twix Cookies – these are absolutely EPIC! A melt-in-your-mouth shortbread base topped with thick caramel and melted chocolate. Just like everyone’s favourite Twix chocolate bar (but better!)
Nutella Chocolate Chip Cookies – Nutella makes everything so much better, right!? Well it certainly does the trick in this yummy recipe!
Yo-Yo Biscuits – an old fashioned recipe that’s popular at bake sales, markets and fetes.
White Chocolate & Cranberry Cookies – it’s very hard to beat this delicious flavour combination.
Peanut Butter Cookies with M&Ms – this is one of my most requested recipes ever – and it truly is so delicious!

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

Course: sweet
Cuisine: Australian recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 30 serves
Calories: 99kcal

Ingredients

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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.

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.

Recipe by CookGoodRecipes.com

Nutrition

Chocolate Chip Oat Biscuits
0 (0)

ANZAC Biscuits Vs Choc Chip Cookies

Why You’re Going To Love This Recipe

What You Need