Chocolate oat cookies

Name: Chocolate oat cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12
Ingredients: 150 g porridge oats; 125 g unsalted butter; 125 g Fairtrade light brown soft sugar; 1 tbsp golden syrup; 60 g Fairtrade Belgian Dark Chocolate, 72%, chopped; 1 British Blacktail Free Range Medium Egg, beaten; 125 g self-raising flour; ½ tsp bicarbonate of soda

These are so simple to make and absolutely perfect with a cuppa.

4 out of 5 stars(4) Rate this recipe

Vegetarian

Makes12
CourseSnack
Prepare20 mins
Cook12 mins
Total time32 mins
PlusPreparation time 20 minutes + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

150g porridge oats
125g unsalted butter
125g Fairtrade light brown soft sugar
1 tbsp golden syrup
60g Fairtrade Belgian Dark Chocolate, 72%, chopped
1 British Blacktail Free Range Medium Egg, beaten
125g self-raising flour
½ tsp bicarbonate of soda

Method

Preheat the oven to 180ºC, gas mark 4. Spread the oats over a baking tray and toast in the oven for 10 minutes, until lightly browned.
Melt the butter in a medium pan over a low heat. Stir in the sugar, then the toasted oats, syrup and chocolate in that order. Once the chocolate has melted, remove the pan from the heat and add the egg, flour and bicarbonate of soda. Finish with a pinch of salt.
Line 2 baking sheets with baking parchment and spoon 6 large spoonfuls of dough onto each, leaving plenty of space between them. Bake for 10-12 minutes, until browned at the edges, but still squidgy. Leave to cool on the tray for 5 minutes, then enjoy warm, or leave to cool completely on a wire rack.