Easy oaty cookies dotted with big chunks of milk chocolate.
A batch of these chunky oatmeal chocolate chip cookies can be ready in as little as 30 minutes. While they’re in the oven, the baking oats and honey fill the kitchen with such a lovely baking aroma. Once baked, you can eat them while they’re still warm or leave them to cool fully on a wire rack. They will be quite soft when they first come out, but will crisp up as they cool. We’ve kept the size of the individual cookies quite small here – like a shop bought biscuit. This means you get a good size batch of about 18 from the recipe. If you’d prefer raisins to chocolate, try our classic oat cookies recipe instead.
- 125g (4oz) olive oil spread
- 60g (2oz) muscovado sugar
- 2 tbsp clear honey
- ½ tsp ground mixed spice
- 125g (4oz) jumbo oats
- 125g (4oz) self-raising flour
- 60g (2oz) chocolate chips
Set the oven to 170°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.
Mix the olive oil spread, sugar and honey in a bowl and microwave on full power for about 30 seconds, until just melted.
Stir in the spice, oats and flour, then add the chocolate chips and mix well.
Spoon tablespoons of mixture, spaced well apart, on to the trays. Flatten slightly. Bake for 15 minutes until golden and crisp. Leave to cool for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight tin. They will keep for a few days.
Top tip for making oatmeal chocolate chip cookies
Use butter instead of spread, rolled oats instead of jumbo, and add raisins or other dried fruit instead of chocolate, if you prefer.