Double Chocolate Oatmeal Cookies

I love sweet cookies, but occasionally fancy something not exactly savoury, just a little less sweet. These fit the bill perfectly. The texture is meltingly soft, the chocolate is subtle and the sweetness is there in the background.

Makes: About 14 biscuits

Level: Very easy

Approximate Times: Prep. 30 mins; baking 18 mins; Cooling 15 mins

Need: Baking sheets, a bowl and wooden spoon etc. No fancy equipment


  • 60g/2oz wholemeal flour
  • 45g/1½oz plain white flour
  • 85g/3oz oat bran 
  • 15g/½ cocoa powder
  • 60g/2oz Golden caster sugar
  • 1 Tsp baking powder
  • Pinch of salt
  • 75g/2½oz white chocolate pieces
  • 100g/3½oz butter or margarine
  • 1 tsp vanilla extract
  • 1-2 Tbsp milk


1. Line with baking parchment or lightly grease 2 baking sheets. Pre-heat the oven to 180C / Fan 160C / 350F / Gas 4.

2. Mix together all of the dry ingredients except the chocolate pieces and rub in the butter to a breadcrumb texture. Then stir in the chocolate pieces.

3. Now add a small amount of milk with the vanilla extract to create a moist but firm mixture.

4. Use a tablespoon to place similar sized “blobs” of the mixture on the baking sheets, leaving space between each one. (Probably about 7 or 8 “blobs” per sheet)

5. With either wet or floured hands go back and lightly roll each blob into a ball then flatten it a little.

6. Bake in the pre-heated oven for 15-20 minutes.

7. Leave on the tray for 5 – 10 minutes then use a palette knife or cake server to lift them onto a wire rack to cool fully.

I hope you enjoy making (and eating) these cookies. If you want to see more recipes for cookies and biscuits click here.  Or have a look at my site for other recipes. If you’d like to make a comment or ask a question please do, via the contact page.