These wholemeal oat and chocolate cookies are truly perfect. Packed with oats—so many, in fact, that you probably would not guess just how much oatmeal they contain from the taste alone. And, of course, there is plenty of chocolate. They are among our all-time favourites, a slightly healthier version of classic chocolate chip cookies. They taste so good that I am already thinking about turning them into a cheesecake base—because why not? 😉
Makes approximately 25–30 cookies.
Ingredients for the wholemeal oat and chocolate cookies:
- 120 g butter
- 70 g light muscovado sugar
- 1 large egg
- 100 g rolled oats
- 140 g wholemeal plain flour
- ½ teaspoon baking powder
- 200 g dark or milk chocolate, chopped (or chocolate chips)
All ingredients should be at room temperature.
Using a mixer, beat the butter and sugar together until pale and fluffy. Add the egg and mix until fully incorporated. Add the remaining ingredients and mix until combined, adding the chopped chocolate at the end and stirring it through evenly.
Roll portions of dough into balls roughly the size of a walnut. Place them on baking trays lined with baking parchment, leaving space between each cookie. Flatten slightly with the back of a spoon.
Bake at 180°C for approximately 15 minutes, or until lightly golden. Remove from the oven and leave to cool completely.
Enjoy!
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