These choc-chip oat cookies are irresistible. Made with wholesome ingredients, they’re perfect for school lunch boxes or an afternoon pick-me-up.
Serves2020
Cook time25 mins25 minutes
Prep time25 mins25 minutes, + cooling time
+ cooling time
Ingredients
1 cup (90g) rolled oats
1/2 cup (75g) plain flour
1/2 cup (75g) wholemeal plain flour
1/3 cup (75g) caster sugar
1/3 cup (75g) brown sugar
1/3 cup (25g) desiccated coconut
3/4 cup (125g) milk chocolate chips
125g butter, chopped
2 tbs golden syrup
1/2 tsp bicarbonate of soda
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Line 3 baking trays with baking paper. Combine the oats, combined flour, combined sugar, coconut and chocolate chips in a bowl.
Step 2
Combine butter, golden syrup and 1 tbs water in a saucepan over low heat. Stir for 5 mins or until smooth. Remove from heat and stir in bicarbonate of soda. Set aside for 15 mins to cool.
Step 3
Stir the butter mixture into the flour mixture and stir until combined. Roll tablespoonfuls of the mixture into balls. Arrange the balls about 5cm apart on the prepared trays. Use the back of a spoon to press the balls down to flatten slightly.
Step 4
Bake for 18-20 mins or until the cookies are golden brown. Set aside on the trays to cool completely.
