These cookies are incredibly easy to make, are eggless for the vegetarians out there and will last for a week (if you store them right).
Don’t get me wrong, the usual “oat-less” cookies are amazing and can be everything that you’d want but when you get bored of those – enter oat cookies. The texture adds so much to the whole experience of eating one which allows it to go well with raisins (if you’re that type of person – I don’t judge).
In this recipe I’ve replaced the raisins with chocolate as I can never get over the disappointment of biting into a cookie or a bun expecting to taste chocolate but getting the soft squelch of a raisin.
I’ve adapted this recipe from a professional baker by the name of Gemma who runs a website called “Bigger Bolder Baking” (link below post). She uses egg in her method but I have substituted this with golden syrup with does a good job in binding the ingredients.
Approximately 12 mins preparation time & 12 minutes baking time = 24 mins total
- 105g Plain flour
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 115g Butter (at room temperature)
- 115g Granulated sugar
- 85g Brown sugar
- 2 tsp Vanilla extract
- 3 tbsp Golden syrup (or 1 egg if you’re not veggie)
- 1 tsp Ground Cinnamon
- 128 g Rolled oats
- 150g Chopped Milk chocolate
Step 1: Preheat oven to 190C/375F/Gas Mark 5 (or for fan ovens 170C/338F/Gas Mark 3).
Step 2: Whisk the flour, baking soda and salt together inside a mixing bowl until well combined.
Step 3: In a separate bowl mix both the sugars, butter, cinnamon, golden syrup and vanilla together until nice and smooth.
Step 4: Add the flour to the wet ingredients and fold carefully until the flour has absorbed all the moisture. Make sure you do not overmix here!
Step 6: Now add the chocolate and the oats and fold again until it is evenly mixed.
Step 7: Use a tablespoon to measure the cookie dough and roll into a ball, then place onto a lined baking tray. Repeat this until you have about 6 in one batch. Bake for 10-12 minutes.
Step 8: Allow the cookies to cool down before transferring over to a wire rack to cool further.
Notes: You can of course add raisins to the dough and leave (or keep in) the chocolate if that’s your preference – the recipe will not be affected by this.
If you haven’t made cookies before, you may be tempted to keep them in the oven for longer because “they seem too soft” but they will harden as they cool. If you do keep them in for longer, you risk them becoming too hard when they set. So trust the process and take them out sooner rather than later.