These weetbix chocolate chip cookies are so popular with kids and adults alike. It's also a great way to use up any weetbix crumbs in the bottom of the packet!
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.
Recipe FAQs:
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.
Weetbix cookies will keep well for up to a week stored in an airtight container.
Storage:
Store your weetbix cookies in an airtight container in the pantry for up to one week. These cookies can also be frozen before OR after baking. Either way, store in an airtight container or zip lock bag in the freezer for up to three months.
Top tips:
This is a great recipe to use up the broken pieces of weetbix at the bottom of the packet. You will need roughly 50g which you can weigh out then use (a little more or a little less won't hurt! Get it in there.).
Related Recipes:
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Weetbix cookies
Delicious chocolate chip cookies made with Weetbix and rolled oats.
Ingredients
- 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 (50g)
- 1 cup chocolate chips/drops (160g)
Instructions
- 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.
Notes
- This is a great way to use up the crushed Weetbix at the bottom of the box! 3 Weetbix is roughly 50g.
- If your milk is cold just warm it in the microwave for 20 seconds.
Nutrition Information:
Yield: 27 Serving Size: 1Amount 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.
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
Anita says
These look yummy! Can I substitute the maple syrup for honey? Thanks
VJ cooks says
Do you mean substitute the golden syrup for honey? I haven't tried that but I think it should work!
Deborah Jayne says
These look great. Have you tried using oats instead of Weetbix?
VJ cooks says
I have a recipe for Oaty Chocolate Chip biscuits here! https://vjcooks.com/oaty-sprinkle-cookies/
Alison says
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
Vj cooks says
Thank you for the lovely feedback 🙂 Yes, definitely adjust cooking time to meet your preference. I love a soft cookie!
Trace says
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?
VJ cooks says
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.
Elle says
Can I substitute the weetbix? More flour or more oats?
VJ cooks says
Yes you could substitute the weetbix for the same amount of cornflakes (in grams). Or increase the flour and oats by 1/4 each.
B says
Hi,
I love these biscuits and so do my kids. Can I substitute the flour for almond flour?
Thanks
VJ cooks says
Oh I haven't tried that sorry. I'm not sure it would work due to the flour binding the recipe together.
Heather says
How come it needs warm milk?
VJ cooks says
Hi heather, the milk doesn't need to be warm, just room temperature. If it's cold (straight from the fridge) it can seize the mixture and make it split.