Golden, soft cookies filled with chewy rolled oats, dark chocolate chips and fun, colourful sprinkles.
Young children and adults alike will love these fun, Oaty Chocolate Chip Cookies. Perfect for school lunches, afternoon tea, birthday parties or just for fun. These cookies can be frozen, uncooked, for up to three months.
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.
Chocolate cookies are one of my favourite late night treats. If you haven't tried them yet, be sure to give my Double Chocolate Cookies, Caramilk Chunk Cookies and Weetbix Chocolate Chip Cookies a go.
Common questions and tips for Oaty Chocolate Chip Cookies:
Can I use other types of chocolate? Absolutely. Milk, dark, white or even Caramilk chocolate drops would work well in this recipe.
Can these cookies be frozen? Yes. Freeze any extra balls of uncooked cookie dough in a snap lock bag for up to three months.
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.
Here are some cookies I made and gave to a local charity.
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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.
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