Golden, soft cookies filled with chewy rolled oats, dark chocolate chips and fun, colourful sprinkles. These Oaty Chocolate Chip Sprinkle Cookies are an excellent option for morning tea or school lunches.
Young children and adults alike will love these fun, Oaty Chocolate Chip Sprinkle Cookies. Perfect for school lunches, afternoon tea, birthday parties or just for fun. These cookies can be frozen, uncooked, for up to three months.
I have a selection of excellent cookies on the website. From Chocolate to Snickerdoodles, there really is something for everyone.
If you've never made cookies with oats, you'll be pleasantly surprised at the lovely chewy texture they create. They also compliment the dark chocolate chips really well!
How to make Oaty choc chip sprinkle cookies:
Preheat oven to 180°C fan bake. In a large glass bowl melt butter in the microwave for 30 to 50 seconds.
Whisk, then add the golden syrup, brown sugar and milk. Mix everything together until smooth with no lumps. Sift in the flour and cornflour. Add the salt and rolled oats then mix until combined.
Lastly stir through the chocolate chips and sprinkles. Roll about 2 tablespoons of the dough into balls and place on a lined baking tray. Push down slightly.
Bake the cookies for 10-12 minutes until turning golden on the outside but still very soft in the centre.
Remove from oven and leave on the tray for a few minutes before transferring to a wire rack to cool.
Recipe FAQs:
Absolutely. Milk, dark, white or even Caramilk chocolate drops would work well in this recipe.
Yes. Freeze any extra balls of uncooked cookie dough in a snap lock bag for up to three months.
Storage:
Store your cookies in an airtight container in the pantry for up to a week.
Top tips:
- These cookies can be baked straight away or, if you want a chewier cookie, then roll into balls and chill in the freezer for 20 minutes before baking.
- These cheerful cookies make a lovely gift.
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Oaty choc chip sprinkle cookies
Soft and chewy oaty cookies filled with chocolate chips and sprinkles.
Ingredients
- 150g butter
- 2 Tbsp golden syrup
- 1⁄2 cup brown sugar
- 1⁄4 cup milk
- 1 1⁄2 cups self raising flour
- 1 Tbsp cornflour
- 1⁄4 tsp salt
- 1⁄2 cup rolled oats, 60g
- 1 cup chocolate chips, 160g
- 2 Tbsp sprinkles
Instructions
- Preheat oven to 180°C fan bake.
- In a large glass bowl, melt the butter in the microwave for 30 to 50 seconds.
- Whisk, then add the golden syrup, brown sugar and milk. Mix everything together until smooth with no lumps.
- Sift in the flour and cornflour. Add the salt and rolled oats then mix until combined.
- Lastly stir through the chocolate chips and sprinkles.
- Roll the dough into balls about 2 tablespoons (30-40g each) and place on a lined baking tray. Push down slightly.
- Bake the cookies for 10-12 minutes until turning golden on the outside but still very soft in the centre.
- Remove from oven and leave on the tray for a few minutes before transferring to a wire rack to cool.
Notes
- These cookies can be baked straight away or if you want a chewier cookie then roll into balls and chill in the freezer for 20 minutes before baking.
- Freeze any extra balls of cookie dough in a snap lock bag for up to 3 months.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 155mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Larissa B says
What could I substitute for golden syrup? I don't have any on hand.
VJ cooks says
Hi Larissa, you could use honey or maple syrup instead.
Emma says
Will these be fine without chocolate chips?
VJ cooks says
Sure thing.
Louise says
Just made these, very yummy but it was a very liquid mixture. Firmed up in the fridge but spread out over the whole tray when baked!!
VJ cooks says
Hmm are you sure you got all the measurements right? The mixture should be a firm dough, not liquidy at all!
Nicola says
I have just found the same! I added more flour until it firmed up
Rachel says
Do you need to use cornflour?
VJ cooks says
The cornflour gives the cookies a nice texture. You can substitute for regular flour if you need to.
Christie says
Hi VJ, love these cookies - made them twice on the weekend! We used white chocolate chips one time because the supermarket was out of milk chocolate ones. If I wanted to make these with dried cranberries and white chocolate - could I just add in a handful of cranberries, or would it be better to do half and half chocolate and cranberries?
VJ cooks says
Yes just add them in! Sounds delicious!
Anna Nathan says
Delicious!!!! I made double the batch as so tasty and great for kids lunchboxes. Super easy to make with ingredients in the cupboard
Lisa says
The biscuits were very crumbly. I did use gluten free flour instead so maybe I should have put in one amd a quarter cups of flour instead.
VJ cooks says
Oh yes, gluten free flour is know for its crumbly texture.