Double Chocolate Oat and Walnut Biscuits

    Double Chocolate Oat and Walnut Biscuits

    (777)
    1save
    23min


    704 people made this

    There's a lot going on in this little biscuit, but don't let that scare you off. These sinful bikkies have dark and milk chocolate, ground oats and walnuts. YUM!

    Ingredients
    Serves: 60 

    • 250g butter, softened
    • 1 cup (200g) white sugar
    • 1 cup (220g) packed brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 2 1/2 cups (200g) rolled oats
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 2 cups (340g) dark chocolate chips
    • 110g milk chocolate, grated
    • 1 1/2 cups (180g) chopped walnuts

    Directions
    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Preheat oven to 190 degrees C. Measure oats into a blender or food processor then blend to a fine powder. Set aside.
    2. In a large bowl, cream together butter and sugars. Beat in the eggs one at a time then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder and bicarb soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate and nuts.
    3. Drop by rounded teaspoons onto ungreased baking trays. Bake for 6 to 8 minutes in the preheated oven.
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    Reviews and Ratings
    Global Ratings:
    (777)

    Reviews in English (776)

    by
    390

    Tip #1: Finely ground oatmeal for a subtle nutty taste and texture. Don't grind if you prefer a rougher, more dense cookie that tastes more like an oatmeal cookie with chips. Tip #2: Using unsalted butter will make cookies spread more while using a margarine will make them spread less and be thicker. Tip #3: Add 1/2 tsp more of baking soda for a higher rising cookie. Tip #4: These cookies are extra extra sweet so you may want to reduce sugars to 3/4 cup each to lessen sugary taste. Tip #5: I found 1.5 cups of choc. chips more than enough for me. But, true chocoholics should try 2 cups of the chocolate chunks instead. Tip #5: Watch cookies very carefully. Cooking times may range from 7-10 minutes depending upon the cookie size you choose, your texture preference, and your oven's temperature settings. They may look undercooked, but you'll get a crunchy edge and soft chewy inside if you bake just until the outer edge only is brown. Let them set 1 minute on the cookie sheet after removing them from the oven to finish cooking them and you'll get a perfectly chewy but not soogy cookie. Over-cooking (entire cookie is brown) will definitely result in a hard crispy cookie, unless you like them that way. Tip #6: This is a lot of dough so you can either halve the recipe or store the dough in your frig. in a platic zipper bag so you can make a fresh batch when the mood strikes you.  -  08 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    141

    Perfect! A new favorite for my husband and me. He couldn't get enough of them! Here are the slight changes I made which resulted in a perfect, thick chocolate chip cookie...I used margarine (1 stick lite, 1 stick regular). Margarine helps cookies stay plump rather than flat. I let my eggs reach room temperature, and was careful not to overblend them with the dough (another common problem with cookie bakers). Lastly, I added 1/2 tsp more of baking soda and 1/4 tsp more of baking powder to help the cookies stay thick. I followed the rest of the recipe to a T using Ghirdelli (sp?) chocolate chips. I noticed some people said the dough got stuck in their mixers, but if you look at the recipe closely, you will notice it says to STIR the batter once you mix in the dry stuff...do not use your mixer at this point. Good luck! This is quite a perfect cookie!:-)  -  22 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    81

    The funny thing is, I don't really like chocolate chip cookies all that much - I just wanted something for my kids to send to my husband (who was working out of town), but DANG these are good! They stay dense and moist, not fluffy and cake-y like other recipes I've tried, and it's all chunk with a just a little cookie holding it all together!! The last time I made them, I used 1/2 cup each of walnuts, pecans and macadamia nuts, and substituted almost 1/2 of the semi-sweet chips with a Hershey Bake Shoppe product called Almond Toffee Bits - basically the inside of a Heath bar, but in perfectly uniform little chunks and with no mess and frustration of chunking up the candy yourself. Really great! Oh, and if you really want to go overboard, make an ice cream sandwich with a couple of these bad boys!  -  30 Aug 2002  (Review from Allrecipes USA and Canada)

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