Mary Berry Chocolate Chip Oat Cookies

I made these on a Wednesday afternoon when I absolutely should’ve been folding laundry. The rain was tapping on the window, my kettle was half full, and I remembered Mary Berry’s oat cookie recipe tucked in her Makes It Easy book.

Now, I’ve baked plenty of chocolate chip cookies before—some too cakey, others more like hockey pucks—but these? They nearly flopped twice before I got them right. First batch, I used soft light brown sugar instead of muscovado and they lacked that lovely depth. Second time, I overmixed and they turned out oddly chewy. But when they’re done right, you get this beautiful craggy top, crisp edge, and soft oatty middle that melts ever so slightly against the chocolate.

Let me show you how I fixed it.

What Makes This Recipe Special

The oats and muscovado sugar do all the heavy lifting here. Most cookie recipes go hard on white sugar or syrupy extras—but Mary keeps it simple, and it works.

• Light muscovado sugar gives a toffee richness I didn’t expect. When I swapped it for standard light brown sugar, they lost their chew and tasted a bit flat.
• No bicarb or baking powder needed—the slight spread comes from the butter alone. That surprised me but kept the texture dense in a good way.
• Traditional oats, not quick oats, are key. They give a proper chew and help the cookies keep their shape.

INGREDIENTS + WHY THEY MATTER

• Butter (125g) – Needs to be properly softened. Too cold and it won’t cream; too warm and you’ll end up with greasy puddles.
• Light muscovado sugar (150g) – Rich and slightly sticky. Brings that depth you won’t get from regular brown sugar.
• Egg (1 large) – Helps bind and keeps things tender. I once left it out testing a vegan version—more on that below—and let’s just say… don’t.
• Vanilla extract (½ tsp) – Rounds out the chocolate and oats. Not essential but it really softens the flavour profile.
• Plain flour (150g) – Basic structure. Don’t overwork it.
• Traditional porridge oats (75g) – The real kind, not the sachet. They give bite and soak up the buttery richness.
• Dark chocolate chips (100g) – I used 70% dark. Milk chocolate made them too sweet, in my opinion.

Making It Yours (Without Ruining It)

• Egg-Free: I tried a flaxseed egg (1 tbsp ground flax + 3 tbsp water, rested 10 min). The result? Slightly crumblier, but still tasty.
• Gluten-Free: Worked well with Doves Farm GF plain flour. The oats helped keep the chew.
• Dairy-Free: I used Flora Plant Butter and it worked fine—but chill the dough first, or they’ll spread like mad.
• Chocolate swap: I tested chopped hazelnuts + white chocolate chips. Lovely and a bit Ferrero Rocher-ish.
• Add-ins: A handful of dried cranberries works surprisingly well. Don’t go overboard—25g max or it messes the texture.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cookies spread too much	Butter was too soft	Chill the dough for 15 minutes
Came out too dry	Overmixed after adding flour	Mix gently, just until combined
Flat and bland	Used brown sugar instead of muscovado	Stick to muscovado for richness

HOW TO MAKE MARY BERRY’S CHOCOLATE CHIP OAT COOKIES

1. Preheat oven to 180°C (160°C fan) / 350°F. Line two trays with non-stick paper.
2. Cream the softened butter and muscovado sugar until light and fluffy. Takes about 3 minutes with an electric whisk.
3. Add the egg and vanilla. Mix until smooth.
4. Fold in the flour and oats. Don’t overdo it—just until you see no dry streaks.
5. Stir in the chocolate chips with a spatula. Dough should be soft but not sticky. If it’s sticky, pop it in the fridge for 10 minutes.
6. Roll into 24 small balls (walnut-sized). Place on trays with good space between.
7. Flatten slightly with your fingers or the back of a spoon.
8. Bake for 12–15 minutes. You’re looking for golden edges and a cracked top.
9. Cool on the tray for 5 minutes, then transfer to a wire rack.

TIPS FROM MY KITCHEN

• I use a cookie scoop for even sizing—less faff, better bake.
• My fan oven runs hot, so I bake for 12 mins max or they go dry fast.
• I always press a few extra chips into the tops before baking—they look bakery-level after.
• If making a double batch, I freeze half the dough balls raw for emergency cookie needs.

STORAGE + SERVING

• Keeps 4–5 days in an airtight tin (if they last that long).
• Freezes beautifully: either baked or unbaked. I prefer freezing dough balls and baking straight from frozen—just add 1–2 mins to the time.
• Serve with coffee, hot chocolate, or tucked alongside a scoop of vanilla ice cream.
• Crispy or soft? Up to you—shorter bake = soft middle. Longer = crisp all the way.

FAQs – Honest Answers to Real Questions

Q: Can I use quick oats instead of traditional?
A: I tried it. They went too soft and lost that hearty chew. Stick to traditional oats if you can.

Q: What if I don’t have muscovado sugar?
A: You can use light brown sugar, but they won’t taste quite as rich or chewy. Worth hunting down muscovado if you can.

Q: Can I make the dough ahead?
A: Yes! Keep it chilled for up to 3 days, or freeze the dough balls. I always have a stash in the freezer for rainy days.

Q: Why didn’t mine crinkle on top?
A: Usually means the butter was too soft or they were overmixed. Make sure you’re not creaming too long, and chill the dough if needed.

Try More Recipes:

• Mary Berry Sticky Apricot Pudding
• Mary Berry Baked Apple Lemon Sponge
• Mary Berry Lemon Swiss Roll
• Mary Berry Chocolate Cupcakes With Ganache Icing