These sweet and delicious chocolate oat cookies are great for making with the kids at the weekend. Combining rich chocolate chunks with soft oats, these cookies are thick and moreish. Golden syrup keeps these tasty treats combined. Ideal for freezing, rustle up a batch of these cookies in under 1 hr and if you don’t want to serve them straight away, freeze them instead. At only 160 calories, these cookies will last a week stored in an airtight container.
- 125g self-raising flour
- 125g light brown soft sugar
- 125g porridge oats
- ½ tsp bicarbonate of soda
- 125g butter
- 1tbsp golden syrup
- 150g chocolate chunks/ drops — a mix of dark, milk and white
- 2 baking sheets, lined with baking parchment
Set the oven to 180°C/350°F/Gas Mark 4. Mix the flour, sugar, oats and bicarbonate of soda in a large bowl.
Put the butter and syrup in a pan and warm through until melted. Pour into the dry mixture, mix well, and then add the chunks of chocolate.
Divide the mixture into 20 (about 30g each portion). Roll them roughly into balls. Put them, spaced evenly apart, on the baking sheets and squash them down a little.
Bake for 15-18 mins. Leave to cool for a few minutes, then transfer to a wire rack to cool completely.
The biscuits will keep for a week in an airtight tin.