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Easy Chocolate Chip and Oat Biscuits
Do not overbake these lovely chocolate chip biscuits and they will come out soft and they will come out soft and the slightest bit chewy.
Ingredients
Makes: 60 biscuits
- 2 cups (250g) plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 1/2 teaspoon salt
- 250g butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 2 cups rolled oats
- 1 cup dark chocolate chips
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Preheat oven to 180 degrees C. Grease baking trays. Sift together the flour, baking powder, bicarb soda and salt. Set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking trays.
- Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking trays for 5 minutes before removing.
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Reviews and Ratings
Global Ratings:
(476)
Reviews in English (372)
Okay, here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup, used 1 egg plus one yolk, increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah! PERFECTION! DELICIOUS cookies will make again. Thanks for a great recipe! - 30 May 2002 (Review from Allrecipes USA and Canada)
I have been making this cookie recipe for 35 years with the only difference being we use a whole bag 12oz. of semisweet chocolate chips. My mom made them for 20 years before me. They are the best chocolate chip cookies you will find. Why people change the recipe is beyond me! They are not even the same cookie if you change them...so why? Anyway, they are delicious and I don't know one person who does not love them in all my years of baking them. - 13 Jan 2008 (Review from Allrecipes USA and Canada)
Loved the cookies, and so did the rest of the family. Followed suggestions (sort by "most helpful") and baked at 375 F for 8-9 minutes, used 2 tsp. vanilla, decreased sugar to 3/4 c. EACH, used 1.5 sticks of Nucoa margarine (same thing as 3/4 c.) Shaped fairly large, oversized, round balls of dough, and used Ghiradelli and Tropical Souce brand chocolate chips. In place of the two eggs, I used a total of 1/4 c. water. (1 egg = 2 Tbs. water) If mixture is still a bit dry, add just enough water for it to come together. This way, even those with dairy/egg allergies can have some! Baked on parchment paper, and also added small dashes of ginger and cinnamon to half the batch. Have already made two batches since discovering them a month ago. My mum makes the exact same recipe--but with eggs, and people don't know the difference. :o) - 08 Jun 2003 (Review from Allrecipes USA and Canada)