Chocolate oatmeal cookie traybake

    (12)
    45 min

    This is a fabulously easy traybake recipe, which is great for cake sales or lunchboxes. An oatmeal cookie-esque base is topped with melted chocolate, then cut into squares.


    25 people made this

    Ingredients
    Serves: 24 

    • 225g butter, softened
    • 220g dark brown soft sugar
    • 100g caster sugar
    • 2 eggs
    • 1/2 teaspoon vanilla extract
    • 225g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 200g porridge oats
    • 340g plain chocolate chips

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Line a 20x30cm baking tin with aluminium foil.
    2. In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, bicarb, salt and cinnamon; gradually blend into the creamed mixture. Stir in the oats. Press the mixture into the bottom of the prepared tin.
    3. Bake for 25 to 30 minutes in the preheated oven, until firm and lightly toasted at the edges. Melt chocolate chips in the microwave or in a metal bowl over a pan of simmering water, stirring frequently until smooth. Spread over base. Cool completely before cutting into squares.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (9)

    by
    5

    This recipe ROCKS! There's just something about chocolate and cinnamon...mmmm! The only thing that I do differently, is instead of bothering with melting the chocolate in a container, I just sprinkle the top of the pan with the chips and put the pan back into the oven for a minute or two until the chips are spreadable.  -  04 Oct 2004  (Review from Allrecipes US | Canada)

    by
    5

    This got great reviews from my friends; however, the chocolate was too messy. I had to refridgerate it in order to cut the cookie into bars. Unfortunately, because it was a very hot weekend I had to put the left overs in the refrigerator and the cookie becomes stale, not to mention that chocolate should not be refridgerated. I'll try this again, only next time I'll stir the chocolate chips into the batter before baking and not on top.  -  21 Jul 2003  (Review from Allrecipes US | Canada)

    by
    3

    Yum - I think I'd cut the chocolate by half next time. I like my chocolate but it's a lot. It didn't quite temper so it's sort of like gooey frosting, but it's delicious. I think these would be great with some peanut butter or peanut butter chips in them. Or maybe peanut butter chips swirled with melted chocolate chips for the topping. Really good overall!  -  24 Apr 2012  (Review from Allrecipes US | Canada)

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