Chunky chocolate and oat cookies

    30 min

    A hearty oat cookie with chunky chocolate chips, porridge oats and a touch of wheatgerm. Really substantial and delicious! You can freeze them, too. They're also good after the first day. Just pop them in the microwave for 30 seconds!!

    4 people made this

    Serves: 18 

    • 375g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 3/4 teaspoon salt
    • 3/4 teaspoon baking powder
    • 340g butter
    • 300g caster sugar
    • 325g dark brown soft sugar
    • 1 1/2 teaspoons vanilla extract
    • 3 eggs
    • 675g plain chocolate chips
    • 5 tablespoons wheatgerm
    • 250g porridge oats

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium size mixing bowl sift together flour, bicarb, salt and baking powder.
    3. In a large mixing bowl cream butter, caster sugar and dark brown soft sugar together until light and fluffy. Add vanilla. 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 cookies will look undercooked but that is the correct consistency. Cool on a wire rack.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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 US | Canada)


    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 US | Canada)