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- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These cookies are so good that it's hard to eat just one. They are buttery, chewy, crunchy and packed full of oats, coconut, rice cereal and chocolate chips.
3 people made this
IngredientsMakes: 24 cookies
- 225g butter
- 145g dark brown soft sugar
- 200g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 200g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 160g porridge oats
- 75g desiccated coconut
- 55g crisp rice cereal, such as Rice Krispies
- 170g plain chocolate chips
MethodPrep:25min ›Cook:10min ›Ready in:35min
- Preheat oven to 180 C / Gas 4. Grease baking trays.
- In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oats, coconut, rice cereal and chocolate chips. Drop heaped spoons of the batter onto the prepared trays.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
Taste good, but didn't turn out too great @ all. They were flat as pancakes...actually even flatter. Regardless of using cooking spray on the pan...they were glued to the pan. I had to pry them off in chunks. I didn't end up w/ a single whole cookie. Threw them all in a bowl and just grab chunks here and there to eat. I dunno what's wrong w/ this recipe, but it def didn't work!-08 Feb 2011
Yummy! I found a recipe like this years ago and was looking for it again with no luck until I found this recipe. These cookies are the right mixture of crunchy and chewy at the same time. I love these as do my kids. I did however only have a cup of oats, so added maybe an 1/8 to 1/4 cup more flour. I also used half a bag of butterscotch chips and half a bag of semi-sweet choc. chips instead. This recipe made a whole lot more than just 24 cookies. Even after me and my kids ate quite a bit of dough it made 60+ cookies. I would recommend this recipe for sure! Will definitely make this for a family get together.-30 Aug 2010
- 1 cup butter
- 1 cup light brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups rolled oats
- 2 cups white chocolate chips
- 1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
HOW TO MAKE COOKIES WITH LEFTOVER ALMOND PULP OR OAT PULP
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
These cookies are incredibly easy to make. Here's how:
Have some pulp ready after making your own homemade non-dairy milk.
Mix all the dry ingredients together
Mix all the wet ingredients, including the almond pulp together.
Let the cookie dough firm up in the fridge then scoop the dough out and onto a cookie sheet.
I love my USA Pan Cookie Sheet. It heats evenly and nothing ever sticks, plus they have a lifetime guarantee and are reasonably priced.
I love that when you make this recipe you get yourself some lovely fresh homemade non-dairy milk as well as a pile of delicious Almond Pulp or Oat Pulp Chocolate Chip Cookies . How perfect is that?
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Oat choc-chip cookies
In a bowl, sift and whisk flour, cinnamon, bicarbonate of soda, cocoa and salt. Set aside.
In another bowl, whisk butter and sugar until smooth.
Add the egg and whisk until everything is combined, then add vanilla essence.
Add the flour mixture and mix until combined.
Add oats and chocolate chips. Mix until just combined.
Chill dough in the fridge for an hour (optional). This helps the cookies to retain their shape and not spread out too much when baking.
Preheat oven to 176⁰C and line a baking tray with parchment paper.
Using a teaspoon, scoop the dough and mold it into round balls, placing them on the baking tray 5cm apart.
Bake for 12 minutes (the centre should still be soft and not set).
Cool for 5 minutes on the baking tray then transfer to a cooling rack to cool completely.
Spread Nutella on each to make a cookie sandwich. Enjoy them with your favorite hot beverage.
Reprinted with permission from Sinoyolo Sifo, for more recipes follow on Instagram.
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
Using an electric mixer or a whisk, beat the egg and the butter together in a bowl until light and creamy.
Add the oats, honey, chocolate chips, raspberries and coconut together and mix. You'll need to get your hands dirty, because this mixture requires you to work the mixture as you would pizza dough. Mix with your hands and you'll notice it becoming more wet. Continue to work for 2-3 minutes.
Once the mixture has come together, roll it into little balls and flatten them onto the prepared baking sheet. Place into the oven for 12 minutes or until lightly golden brown.
Healthier chocolate chip cookies. Full of oatmeal and nuts.
- 1-¼ cup Packed Brown Sugar
- 1 cup Butter, Softened
- ½ cups Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1-¾ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 2-½ cups Quick Or Old Fashioned Oats
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Coarsely Chopped Nuts
Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Add eggs and vanilla extract mix well. Add flour, baking soda and salt, mix well. Stir in oats, chocolate chips, and nuts mix well.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 9 to 10 minutes. Cool on baking sheets for 1 minute then remove to wire racks to cool completely.
Healthy Chocolate Chip Cookies
- 2/3 cup plus 1/2 cup oat flour (140g)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 4 tbsp coconut sugar or brown sugar
- 4 tbsp regular sugar, unrefined if desired
- 1/3 cup chocolate chips, or more if desired
- optional 1/3 cup chopped macadamia or walnuts
- 1 tsp pure vanilla extract
- 2 tbsp vegetable or melted coconut oil
- 3-5 tbsp milk of choice, as needed
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- Serving Size: 1 (56.2 g)
- Calories 239.6
- Total Fat - 11.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 30.7 mg
- Sodium - 144.2 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 1.6 g
- Sugars - 11.8 g
- Protein - 5.1 g
- Calcium - 25.2 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Preheat oven to 375 degrees.
Beat butter, brown sugar and sugar until creamy. Add eggs, milk and vanilla. Beat well.
Add flour, baking soda and salt. Mix well.
Stir in oats and chocolate chips.
Drop rounded tablespoonfuls onto ungreased cookie sheet.
Bake for 9-10 minutes for a chewy cookie, or 12-13 minutes for a crisp cookie. Cool 1 minute on the cookie sheet, then move to a wire rack and cool completely. NOTE: Bake only 1 cookie sheet at a time so they cook evenly.
Choc Chip & Oat Biscuits
This Choc Chip & Oat Biscuit recipe is just like Anzac biscuits (which are one of my most favourite biscuits) but with chocolate chips. These freeze well to make a great addition to the kids’ lunch boxes or as an after school snack.
- 1 cup rolled oats
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup shredded coconut
- 125g butter
- 1/4 cup golden syrup
- 1/2 teaspoon bicarbonate of soda
- 1 cup milk choc chips
- Preheat oven to 160C fan forced.
- Line 2 baking trays with non-stick baking paper or silicone mats.
- Combine rolled oats, flour, sugar and coconut in a large bowl.
- Melt butter and golden syrup in a small saucepan over low heat.
- Add bicarb and stir until foamy.
- Pour butter mixture over dry ingredients and stir to combine.
- Add chocolate chips and fold into the mixture.
- Place heaped tablespoons of mixture onto prepared oven trays, flatten slightly.
- Bake in oven for 8-10 mins until golden.
- Cool on trays for 5 minutes then transfer to a cooling rack.
By Kat – The Organised Housewife
I use silicone mats instead of baking paper when I use my oven trays as they have so many benefits:
- saves money on baking paper
- better for the environment
- they are reuseable
- very easy to clean
- great for kneading dough as it keeps the bench clean
- makes cleaning the oven trays easier
TIP: Never use a sharp knife on the silicone mats as this will cut through.
AVAILABLE ONLINE: I use the MasterChef Fibreglass Silcone Baking Mat, available online here.