Basic Choc Chip Biscuits

    28 minutes

    These chocolate chip biscuits are make extra special because of the chopped chocolate along with milk and dark chocolate chips.

    32 people made this

    Makes: 60 biscuits

    • 500g butter
    • 2 cups packed brown sugar
    • 2 cups white sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 5 cups rolled oats
    • 4 cups plain flour
    • 2 teaspoons baking powder
    • 2 teaspoons bicarb soda
    • 1 cup milk chocolate chips
    • 3 cups dark chocolate chips
    • 340g bar chocolate, cut into large chunks

    Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Preheat oven to 190 degrees C.
    2. Combine butter, sugar, eggs and vanilla. In a blender or food processor, process the oats until finely chopped. In separate bowl, combine oats, flour, baking powder and bicarb soda. Mix flour mixture into butter mixture. Stir in the chocolate chips.
    3. Roll dough into golf ball sized balls. Place on baking trays and flatten with a fork. Bake for 6 to 8 minutes, but don't overbake. When they come out of the oven, the biscuits will be soft. Press a chocolate chunk into the centre of each.

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    Reviews in English (23)


    Sooooo delicious. These cookies are awesome! It's so refreshing to find an oatmeal cookie that can stand up on it's own without the addition of raisins.  -  15 Jan 2001  (Review from Allrecipes USA and Canada)


    5 stars for sure. I love making cookies and this reipe is a keeper. I did half the recipe and chopped up milk chocolate kisses, ghiradella semi sweet chocolate and some nice dark chocolate. It was a nice treat to go all out and use the good chocolates for these cookies. I'm sure using average chocolate would still make a great cookie. I did cream the butter and sugars then added the egg and vanilla and gradually added in the flour mixture with blended oatmeal. I dropped by heaping tbsp onto sheets(didn't flatten with a fork) and needed to bake for 9 minutes and they were perfect. 6-8 minutes and they were too raw and not ready to come out yet. Thanks!  -  26 Jun 2007  (Review from Allrecipes USA and Canada)


    I made the full recipe because I needed lots of cookies for Easter; I made the recipe as directed except adding another half teaspoon of vanilla, and about half a teaspoon of salt (it's really important). Because of the chips I used, I also used about 3/4 tsp almond extract. I used a cup of cherry chips, a cup of raspberry chips, and 2 cups of bittersweet chocolate chips. These were full of chips, so I skipped the german chocolate chunks on top. I made good-sized golfball scoops of dough, and the cookies spread just enought without spreading into each other, so they maintained a good thickness. I found I had to bake them for about 9 minutes, though, and my oven bakes hot, so I think I must have made the cookies a bit bigger than recommended. The ground oats give a really nice texture and subtle nutty taste to the cookie. I really like the dough and think you can use the dough as a good base for several different kinds of cookies. On another note, I used my kitchenaid mixer, and the cookie dough really almost overflowed, so be aware of that; I might make it in halves next time.  -  08 Apr 2007  (Review from Allrecipes USA and Canada)