These Weetbix chocolate chip cookies go down really well with kids. It's also a great way to use up weetbix crumbs!
I really love the texture of these Weetbix Cookies. The crushed Weetbix and rolled oats give the cookies a chewiness and softness that make them incredibly moreish. This is a great recipe to get younger kids to help out with. My boys love helping to mix as well as popping a couple of extra chocolate drops onto the rolled mixture at the end.
Most of the ingredients are pantry staples. I really like the shape and flavour of these Milk Chocolate Drops for these cookies. However, you could use chocolate chips or chopped chocolate if that's what you have in the cupboard. Even dried apricots or craisins would be delicious. Weetbix is a breakfast favourite for many Kiwis and Aussies. Sometimes it is called Wheat Biscuits or in the UK Wheetabix. For more great ideas on baking with Weetbix, check out my collection of The Best Weetbix Recipes.
How to make Weetbix cookies:
Preheat the oven to 180°C fanbake. Mix together the softened butter, oil, white sugar and golden syrup in a bowl. Add the milk and mix again. Sift in the flour and baking powder, then add the oats, salt and crushed Weetbix. Mix to combine.
Lastly stir through the chocolate chips. Next, line a baking tray with baking paper. Using a tablespoon, scoop the mixture out and roll it into balls, flattening slightly on the tray before baking. I like to make mine a heaped tablespoon size. I also love to add an extra few chocolate drops or chips to the top before baking.
Bake for approximately 8-10 minutes (depending on your oven) and remove when golden brown and still a little soft in the centre. Cool on a rack and store in an airtight container.
For more great ideas on how to incorporate Weetbix into your baking, be sure to check out my super popular posts for Chocolate Weetbix Slice, Lemon Weetbix Slice, Nana’s Date Loaf as well as my Weetbix Bliss Balls.
Common questions about Weetbix cookies:
Can I freeze this cookie dough? Yes! I like to freeze them pre rolled and flattened. I store them in a zip-lock bag for up to three months in the freezer. You can even bake these from frozen just add a few minutes longer if you don't have time to defrost.
How long will these cookies keep for once baked? Weetbix cookies will keep well for up to a week stored in an airtight container.
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Delicious chocolate chip cookies made with Weetbix and rolled oats.
- 150g butter (soft)
- 3 Tbsp vegetable oil
- ½ cup white sugar (100g)
- 2 Tbsp golden syrup
- ¼ cup milk (room temperature) 60ml
- 1 ½ cups plain flour (200g)
- 1 tsp baking powder
- ½ cup rolled oats (60g)
- ¼ tsp salt
- 3 Weetbix (55g)
- 1 cup chocolate chips/drops (160g)
- Preheat oven to 180°C fan bake.
- Mix together softened butter, oil, white sugar and golden syrup in a large bowl.
- Add the milk and mix again.
- Sift in the flour and baking powder. Add the oats, salt and crush in the Weetbix then mix until combined.
- Lastly stir through the chocolate chips.
- Line a tray with baking paper, scoop mixture using a tablespoon and roll into balls, flattening slightly on the tray. Add a few extra chocolate chips to the top of each cookie before baking.
- Bake for approximately 8-10 minutes, remove when turning golden and still a little soft in the centre.
- Cool on a rack and store in an airtight container.
- This is a great way to use up the crushed Weetbix at the bottom of the box! 3 Weetbix is roughly 55g.
- If your milk is cold just warm it in the microwave for 20 seconds.
Nutrition Information:Yield: 27 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 82mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
These look yummy! Can I substitute the maple syrup for honey? Thanks
Do you mean substitute the golden syrup for honey? I haven't tried that but I think it should work!
Wow, these are delicious, thank you for the recipe! They've got the best texture, crunchy but not dry. I made them exactly as written but cooked half for a couple of minutes longer as my husband and daughter prefer crunchy cookies. Will definitely make these again
Thank you for the lovely feedback 🙂 Yes, definitely adjust cooking time to meet your preference. I love a soft cookie!
Mum loves it when I bake her your sweet creations - have no butter only margarine. I know you have only used butter in these, yet do you think it a huge risk for me to sub the butter & oil with melted margarine?
Hi Trace, I think these would work if you used margarine in place of softened butter. You will still need 3 Tbsp of oil in addition to that.