Skip to content
Oat cookies with chocolate
Baking

Oat cookies with chocolate

Soft cookies where part of the flour is swapped for rolled oats. The oats give more chew than a classic chocolate chip cookie. Large pieces of dark chocolate. The dough rests in the fridge so the center stays soft and the edge just sets.

ModernEverydayWeekendBakingVegetarianDanish
Shopping List
Rate:
62 min total
16 servings
Easy

Ingredients

servings
Units
  • 4.4 oz butter
  • 3.5 oz light brown sugar
  • 1.8 oz sugar
  • 1 stk egg
  • 1 tsp vanilla sugar
  • 3.5 oz wheat flour
  • 3.2 oz rolled oats
  • ½ tsp baking soda
  • ½ tsp salt
  • 5.3 oz dark chocolate

Instructions

  1. 1

    Mix the dough

    1. Beat the soft butter with the brown sugar and sugar until creamy.
    2. Beat in the egg and vanilla sugar.
    3. Mix the wheat flour, rolled oats, baking soda and salt in another bowl.
    4. Fold the dry ingredients into the butter mixture until the dough just comes together.
    5. Fold in the chocolate chunks. Save a few for the tops if you like.
    15 min
    BowlSpoon
  2. 2

    Chill the dough

    1. Cover the bowl and chill the dough for at least 30 minutes.
    2. It can rest longer. Cold dough holds its shape better in the oven.
    30 min
    5°C
    Bowl
  3. 3

    Shape and bake

    1. Preheat the oven to 175°C / 350°F.
    2. Line a baking sheet with parchment paper.
    3. Shape balls of about 35 g and space them well apart.
    4. Press them lightly flat with your hand. The dough is soft.
    5. Bake for 10–12 minutes until the edge is set but the center still looks soft.
    12 min
    175°C
    OvenBakingSheet
  4. 4

    Cool

    1. Leave the cookies on the sheet for a couple of minutes.
    2. Move them to a wire rack and let them cool. The center sets as they cool.
    15 min
    WireRack

Explore more

More baking recipes

Details

Nutrition

Calories

175kcal

Protein

2g

Fat

9g

Carbs

21g

Serving Size

35g

Dietary

Allergens

GlutenEggMilk

Serving

Suggestions

  • • Serve warm or fully cooled. They taste different either way.

Drink Pairings

  • • Coffee: Coffee.

Side Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 4 days
  • • Method: Store in a closed tin at room temperature. A sheet of parchment between layers keeps them neat.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze cooled cookies or shaped dough balls. Bake frozen balls a couple of minutes longer.

Reheating

  • • : Warm briefly at 150°C / 300°F until the center is soft again. (150°C)

Tips

Preparation

  • • The butter should be soft, not melted. Melted butter makes the cookies flatter.

Cooking

  • • The center may look a little underbaked when you take them out. That is how they stay soft.

Serving

  • • Let them cool a little before you break them. The chocolate stays hot longer than the dough.

Variations

Flavor

  • A touch of cinnamon in the dough adds depth without taking over the chocolate.
  • Mix milk and dark chocolate if you want it milder.

Method

  • If the dough is very soft to shape, leave it in the fridge for 10 minutes more.
  • Bake one sheet at a time in the middle of the oven so the color stays even.

Toppings

  • A few extra chocolate chunks on top just before baking look calm and melt nicely.

Author

C

Camilla

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla