Perfectly chewy oaty cookies with deliciously gooey chocolate chunks, it will be devilishly hard to stop at just one of these moreish treats…

I have it on great authority (my kids!) that these are the best cookies in the world, ever! Making cookies is not something I do too often, but when I do whip up a generous batch the requests for ‘another one’ are relentless. I have to admit that I get a bit of a kick out of making something that I know is going to be so popular, it makes the effort so worthwhile.

oat cookies serve napkin 2

As these cookies contain oats, I feel as though they may go a little way in offering at least something in the way of nutritional value. To try and be as health conscious as I can (not easy when you are making cookies!) I have used coconut sugar, but this can easily be substituted for soft brown sugar if you prefer.

I’m not a big fan of the chocolate chunks that you can buy especially designed for baking. I have yet to find any that I really like the taste of, so I use Cadburys as it’s my family’s favourite chocolate. The share bags of large chocolate buttons are perfect, as they are easy to break into good size pieces with your fingers. However, you could also buy bars and chop into chunks with a knife, I’m all about the ‘easy’, so the quickest option usually wins.

A quick note about the size of your cookies

I tend to get around 25 cookies per batch, but this will depend on the size you make each one. Use a tablespoon as a guide for each, but you can make larger or smaller to suit your preference. Should you do this remember to adjust the cooking time accordingly, and keep a close eye when cooking. They can go from just right to overly crispy very quickly, and they need to be in your belly not the bin!

I really hope that you enjoy this fabulous recipe as they really are delicious, and the sensational aromas that fill your house when they are cooking is insane!


Oat & Chocolate Chip Cookies


  • 150g Unsalted Butter, softened
  • 200g Coconut Sugar (or Soft Brown Sugar)
  • 1 Egg, lightly beaten
  • 1tsp Vanilla Extract
  • 125g Plain Flour
  • 1tsp Baking Powder
  • a pinch of salt
  • 235g Rolled Oats
  • 120g Chocolate Chips (more if desired!)

oat cookies ingredients


Preheat oven to 160°C Fan. Line 3-4 baking trays with baking paper.

Beat together the butter and sugar, until light and fluffy. It should be a nice pale colour, so be patient with this stage.

oat cookies cream butter

Add the egg and vanilla extract, and beat for a further minute or so, until fully incorporated.

Sift the flour, baking powder and salt into the bowl, and using a spoon, mix lightly together. Add the oats and chocolate chips, and stir well to combine.

For the next stage, I would advise wetting your hands slightly, as this will help prevent them from getting too sticky.

Take tablespoons of the cookie dough and roll into balls, place onto the lined baking trays. Space these well apart, as they will spread during the cooking process. Using a fork dipped in flour, lightly flatten each ball.

oat cookies uncooked balls

oat cookies uncooked flatten

Bake in the oven for approx. 15 -20 minutes, remembering to adjust this accordingly if you have made larger or smaller cookies. They are ready when a lovely pale golden colour.

Remove from the oven and leave to cool on the trays for a few minutes, before transferring to wire racks to cool completely.

oat cookies cooked rack

Fiona Lyne

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