When I get a biscuit craving, the one sort of biscuit I really want is a crumbly oaty biscuit. And my recipe for Dark Chocolate Oat Cookies not only satisfy that sweet craving but are so simple to make, that I can make a batch of 18 in around 45 minutes and that includes the chocolate drizzle!
I’ve tried this recipe both using an electric mixer and by hand and I get the exact same results each time. The original recipe (which comes from a Chinese cookie recipe book) uses dark brown sugar but I prefer using white granulated sugar simply because it’s easy and on hand. If you want to add in some extra ingredients, you can use white chocolate chips as well as dark chocolate chips to make double chocolate cookies. Nuts and dried fruit are also good additions.
Here are some other food bloggers’ related recipes:
100g caster sugar
80g plain flour
½ tsp baking powder
10g cocoa powder
80g rolled oats
40g chocolate chips
50g dark chocolate, for decorating
Preheat the oven to 170°C. Line 2 baking trays with baking parchment.
Beat the margarine until it is softened. Add in the sugar and mix until it is even. Add the egg and beat until smooth. At this stage, it doesn’t matter if curdling occurs.
Add the remaining dry ingredients and gently combine together using a rubber spatula.
Weigh out 20g portions of the dough and roll into ball shapes. Place the cookies onto the baking tray leaving a 1.5 inch gap between each one.
Bake for 13 – 15 minutes until the edges are slightly crisp and the cookies have browned. Allow them to cool for 5 minutes on the tray before transferring to a wire rack to cool fully.
Melt the dark chocolate either in the microwave or over a bain marie and transfer to a piping bag. Cutting off the sharp tip, drizzle over the cookies as decoration.