Glenndaline Oat Chocolate Cookies

These Oat Chocolate Cookies are one the most crunchy with a slightly soft middle, and taste amazing!

Thanks to my friend Glenn for giving me the basics for this Cookie recipe. I have changed a few measurements to the ingredients and now I think they taste even better, with more of a crunch to them.

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Serves: 24


  • 125g Unsalted Butter
  • 125g Soft Brown Sugar
  • 125g Caster Ssugar
  • 250g Plain Flour
  • 300g Porridge Oats
  • 1 egg
  • 200g Semi Sweet Chocolate Chips
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Salt
  • 125g Milk Chocolate (grated)
  • 1 tsp Vanilla Extract



Pre heat oven to 180c fan


Place Porridge oats in a food mixer and blend into a fine powder


In a large mixing bowl cream the butter and both sugars together until light and fluffy


Add the egg and vanilla extract and mix together


Next add the flour, salt, oats and bicarbonate of soda and mix thoroughly


Finally add the chocolate chips and grated chocolate and mix together making sure all the chocolate and chocolate chips are evenly distributed


Using a tablespoon create balls of the mixture (about the size of a squash ball, slightly smaller than a golf ball), before putting them on to your baking sheet, press them down flat slightly.


Place 2 inches apart on a baking sheet and place in the middle shelf of the pre heated oven for 13 minutes


Once cooked, remove from oven and leave to cool for 5 minutes before transferring them on a cooling rack


When warm these are soft and gooey, when cooled down they have a great crunch to them


These taste great with a glass of fresh cold milk, or dunked in to a hot cup of tea!

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