Oat and Chocolate Cookies

    (3)
    25 minutes

    These easy cookies are a great treat with brown sugar, rolled oats and wheat germ. Store them in an airtight container and warm in the microwave before serving.


    3 people made this

    Ingredients
    Serves: 18 

    • 3 cups (375g) plain flour
    • 1 1/2 teaspoons bicarb soda
    • 3/4 teaspoon salt
    • 3/4 teaspoon baking powder
    • 375g butter
    • 1 1/2 cups (300g) white sugar
    • 1 1/2 cups (330g) packed brown sugar
    • 1 1/2 teaspoons vanilla essence
    • 3 eggs
    • 4 cups dark chocolate chips
    • 1/3 cup wheatgerm
    • 3 cups rolled oats

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium size mixing bowl sift together flour, bicarb soda, salt and baking powder.
    3. In a large mixing bowl cream butter, white and brown sugars together until light and fluffy. Dribble vanilla into the creamed mixture. Beat the eggs, one at a time, into the mixture. Add the sifted ingredients to the creamed mixture. Beat until well mixed.
    4. Pour chocolate chips, wheatgerm and oats into the mixture; fold into dough until well combined. Drop the dough by rounded teaspoonful onto an ungreased baking tray.
    5. Bake 8 to 10 minutes or until the edges are just slightly brown. The biscuits will look undercooked but that is the correct consistency. Cool on a wire rack.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (2)

    by
    3

    These taste great. They are flat cookies - surprisingly flat. I made my first batch too large, and they did start to fall apart. When I used my small cookie scoop the result was much better. The oats give these a great texture.  -  21 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    2

    They taste wonderful, but the recipe calls for WAY too many chocolate chips. Instead of 4 cups, we used 2 cups. Still too many. Next time we will use only 1 cup (1/4 of what recipe calls for.) Seems like it could benefit from a tiny bit more flour too, since they had trouble staying together. Regardless, they really taste GOOD, and I'm sure we'll cook them again!  -  06 Mar 2008  (Review from Allrecipes USA and Canada)

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