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.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
You might also like...
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Gluten free biscuit recipe with no added sugar
Our gluten free biscuit recipe uses chocolate as the sweetener making them deliicous and squidgy.
By Jessica Dady Published
-
Mars Bar cookies
Our Mars Bar cookies are baked in 12 minutes and use just five store cupboard ingredients
By Jess Meyer Published
-
Hazelnut sandwich cookies
These hazelnut sandwich cookies are wonderfully crisp and take just 12 minutes to bake.
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
This cling film freezer hack is the packed lunch time-saver we all need
Apparently, we've all been storing our clingfilm wrong...
By Emma Dooney Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published