This Mary Berry Chocolate Oat Cookies recipe is chewy and chocolaty, which includes oats and chocolate chips. It’s a classic, foolproof recipe, ready in about 35 minutes.
Mary Berry Chocolate Oat Cookies Ingredients
- 150g (5oz) butter
- 125g (4½oz) golden syrup
- 125g (4½oz) plain flour
- 25g (1oz) cocoa powder
- 175g (6oz) large old-fashioned porridge oats
- 75g (3oz) light muscovado sugar
- 1 tsp bicarbonate of soda
- 115g (4oz) plain chocolate chips
How To Make Mary Berry Chocolate Oat Cookies
- Preheat oven and prep trays: Heat oven to 200°C/180°C Fan/Gas 6. Line two baking sheets with non-stick paper.
- Melt and mix base: Melt butter and syrup in a saucepan. Remove from heat and stir in flour, cocoa, oats, sugar, and bicarbonate. Let cool slightly.
- Add chocolate chips: Stir in chocolate chips once the mix has cooled to prevent melting.
- Shape the cookies: Divide dough into 30 portions, roll into balls, and flatten slightly on the baking sheets.
- Bake and cool: Bake for about 15 minutes until just firm. Let cool on the tray before transferring to a wire rack.
Recipe Tips
- How to keep chocolate chips from melting: Let the dough cool before adding them.
- Can I make them ahead? Yes, they can be made one day in advance.
- Can I freeze them? Yes, both baked and unbaked cookies freeze well.
- How to shape evenly: Use a small cookie scoop for uniform size and shape.
What To Serve With Chocolate Oat Cookies
These cookies are great solo or with:
- A scoop of vanilla or chocolate ice cream
- Hot coffee or mocha
- A drizzle of melted chocolate or caramel
- Crushed over yogurt or pudding
How To Store Chocolate Oat Cookies
Room temperature: Store in an airtight container for up to 4 days.
Freeze: Freeze baked cookies or dough balls for up to 2 months.
Chocolate Oat Cookies Nutrition Facts
- Calories: ~150 kcal per cookie
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
- Sugar: 12g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use rolled oats instead of old-fashioned oats?
Yes, rolled oats work well for a slightly softer texture.
Why are my cookies spreading too much?
Make sure your dough isn’t too warm and space the cookies well apart.
Can I use dark chocolate chips?
Yes, dark chocolate chips add a rich, less sweet flavor.
How do I know when they’re done?
They should be just firm to the touch and slightly soft in the center.
Mary Berry Chocolate Oat Cookies
Description
Chewy, chocolaty oat cookies with just the right crunch—perfect as a snack or alongside your favorite dessert.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan. Line 2 baking sheets.
- Melt butter and syrup, remove from heat. Mix in flour, cocoa, oats, sugar, and bicarbonate.
- Let cool, then stir in chocolate chips.
- Roll dough into 30 balls, flatten on trays.
- Bake 15 minutes until firm. Cool on tray, then wire rack.
Notes
- Let dough cool before adding chips to prevent melting.
- Use a cookie scoop for even shaping.
- Freeze dough balls or baked cookies.
- Store in an airtight container for freshness.