Mary Berry’s Chocolate Chip Oat Cookies are made with butter, light muscovado sugar, egg, vanilla extract, plain flour, traditional porridge oats, and dark chocolate chips. This delicious cookie recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 24 people.
This Chocolate Chip Oat Cookies Recipe Is From Makes it Easy Cookbook by Mary Berr
Mary Berry Chocolate Chip Oat Cookies Ingredients:
- 125g (4½oz) / ½ cup butter, softened
- 150g (5oz) / ¾ cup light muscovado sugar (or light brown sugar)
- 1 large egg
- ½ tsp vanilla extract
- 150g (5oz) / 1¼ cups plain flour (all-purpose flour)
- 75g (3oz) / ¾ cup traditional porridge oats (old-fashioned oats)
- 100g (3½oz) / ⅔ cup dark chocolate chips
How To Make Mary Berry Chocolate Chip Oat Cookies?
- Preheat the oven: Preheat your oven to 180°C/160°C Fan/350°F. Line two baking sheets with non-stick baking paper.
- Cream the butter and sugar: In a mixing bowl, use an electric whisk to combine the butter and sugar until light, fluffy, and pale in color.
- Add egg and dry ingredients: Add the egg, vanilla extract, flour, and oats to the butter mixture. Whisk until just combined. Stir in the dark chocolate chips with a spatula.
- Shape the dough: Roll the dough into 24 even-sized balls. Place half of the balls on each baking sheet, spaced apart. Gently press each ball to flatten slightly.
- Bake the cookies: Bake in the preheated oven for 12–15 minutes, or until golden brown. The cookies will have a cracked and crinkled appearance.
- Cool and enjoy: Once baked, transfer the cookies to a wire rack to cool. Enjoy with your favorite beverage!
Recipe Tips
- Soften the butter: Make sure the butter is soft but not melted. Soft butter mixes better and makes the cookies fluffier.
- Don’t mix too much: After adding the flour and oats, mix only until the ingredients come together. Mixing too much can make the cookies hard.
- Chill the dough if it’s too soft: If the dough feels sticky, chill it in the fridge for 10-15 minutes. This will help the cookies keep their shape.
- Leave space between cookies: Don’t put the cookie dough balls too close together. They will spread, so leave room on the baking tray.
- Watch the baking time: Bake the cookies until they are golden brown. If you want soft cookies, bake them for 12 minutes. For crispy cookies, leave them in for 15 minutes.
What To Serve With Chocolate Chip Oat Cookies?
These crispy Chocolate Chip Oat Cookies pair well with a glass of cold milk, a cup of coffee, hot chocolate, or a scoop of vanilla ice cream. They can also be served alongside fresh fruit, whipped cream, or yogurt for a delicious snack or dessert.
How To Store Leftovers Chocolate Chip Oat Cookies?
- Refrigerate: First, let the leftover Chocolate Chip Oat Cookies cool completely to room temperature. Once cooled, place them in an airtight container and store them in the refrigerator for up to 5 days.
- Freeze: Let the cookies cool fully before placing them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw the cookies at room temperature for a few hours before serving. This recipe does not need reheating.
Mary Berry Chocolate Chip Oat Cookies Nutrition Facts:
Serving Size: 1 cookie (out of 24 servings)
- Calories: 120
- Total Fat: 5.9g
- Saturated Fat: 3.5g
- Cholesterol: 11.6mg
- Sodium: 201mg
- Potassium: 1.2mg
- Total Carbohydrate: 15.6g
- Dietary Fiber: 0.8g
- Sugars: 8.3g
- Protein: 1.6g
Try More Mary Berry Recipes:
- Mary Berry Ginger Cookies
- Mary Berry Chocolate Eclairs
- Mary Berry Fruit Compote
- Mary Berry Chocolate Cupcakes
Mary Berry Chocolate Chip Oat Cookies
Course: DessertsCuisine: BritishDifficulty: Easy24
servings15
minutes15
minutes120
kcalMary Berry’s Chocolate Chip Oat Cookies are made with butter, light muscovado sugar, egg, vanilla extract, plain flour, traditional porridge oats, and dark chocolate chips. This delicious cookie recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 24 people.
Ingredients
125g (4½oz) / ½ cup butter, softened
150g (5oz) / ¾ cup light muscovado sugar (or light brown sugar)
1 large egg
½ tsp vanilla extract
150g (5oz) / 1¼ cups plain flour (all-purpose flour)
75g (3oz) / ¾ cup traditional porridge oats (old-fashioned oats)
100g (3½oz) / ⅔ cup dark chocolate chips
Directions
- Preheat the oven: Preheat your oven to 180°C/160°C Fan/350°F. Line two baking sheets with non-stick baking paper.
- Cream the butter and sugar: In a mixing bowl, use an electric whisk to combine the butter and sugar until light, fluffy, and pale in color.
- Add egg and dry ingredients: Add the egg, vanilla extract, flour, and oats to the butter mixture. Whisk until just combined. Stir in the dark chocolate chips with a spatula.
- Shape the dough: Roll the dough into 24 even-sized balls. Place half of the balls on each baking sheet, spaced apart. Gently press each ball to flatten slightly.
- Bake the cookies: Bake in the preheated oven for 12–15 minutes, or until golden brown. The cookies will have a cracked and crinkled appearance.
- Cool and enjoy: Once baked, transfer the cookies to a wire rack to cool. Enjoy with your favorite beverage!
Notes
- Soften the butter: Make sure the butter is soft but not melted. Soft butter mixes better and makes the cookies fluffier.
- Don’t mix too much: After adding the flour and oats, mix only until the ingredients come together. Mixing too much can make the cookies hard.
- Chill the dough if it’s too soft: If the dough feels sticky, chill it in the fridge for 10-15 minutes. This will help the cookies keep their shape.
- Leave space between cookies: Don’t put the cookie dough balls too close together. They will spread, so leave room on the baking tray.
- Watch the baking time: Bake the cookies until they are golden brown. If you want soft cookies, bake them for 12 minutes. For crispy cookies, leave them in for 15 minutes.