Chocolate Oaties

A cookie with a delicious texture using oats and a coating of chocolate to make it just that little bit special. A real favourite in our home.

Chocolate Oaties

16 cookies
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 115 g (4 oz) butter (½ cup, or 1 stick)
  • 115 g (4 oz) self-raising flour/self-rising flour (⅔ cup + 2 tbsp)
  • 115 g (4 oz) light muscovado sugar/light brown soft sugar (½ cup + 1 tbsp)
  • 115 g (4 oz) porridge oats/rolled oats (1¾ cups)
  • ½ tsp bicarbonate soda/baking soda
  • 1 tbsp golden syrup*
  • 115 g (4 oz) plain/semi-sweet chocolate (16 pieces)


  • *Liquid honey can be used to replace the golden syrup in North America.


  • You will also need 2 baking trays lined with parchment paper

  • Method
  • Preheat the oven to 180°C (350°) (gas 4)

  • Melt the butter and syrup in a small pan. Leave to cool a little while mixing the dry ingredients.

  • Mix the flour, sugar, oats, and soda together in a large bowl.

  • Then stir in the melted butter and syrup.

  • Divide the mixture into 16 even portions. Roll each portion into a ball and place on the baking sheets, spacing them well apart. Flatten down a little.

  • Bake for 15–18 minutes until just golden. Leave on the trays for a couple of minutes and then carefully transfer to wire cooling racks.

  • Meanwhile, melt the chocolate by breaking it into small pieces and putting in a heatproof bowl set over a pan of just simmering water. Once it has melted into a smooth chocolate sauce, remove from the heat and leave to cool for 5 minutes.

  • The biscuits should now have cooled completely. Using a pastry brush, thickly paint the chocolate over half of each biscuit coating both the top and bottom. Return the biscuits to the wire racks to allow the chocolate to set.
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Updated: October 24, 2017

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