Ingredients
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1 cup Rolled Oats Flour
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1/2 cup All purpose flour
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1/2 cup Melted butter
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1/4 cup Brown sugar fine
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1/4 cup Castor sugar
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1/4 tspn Baking powder
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1 tbsp Oil
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1/4 cup + 3 tbsp Milk
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A pinch Salt
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1/2 tspn (bourbon) Vanilla essence
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Cut into chunks - Dark chocolate compound
Directions
Soft in the center, crisp on the edges, and loaded with melty chocolate chunks—these oat cookies are the kind that disappear straight from the cooling rack. Perfect with coffee, milk, or late-night cravings.
Preparation
In a bowl, whisk together melted butter, brown sugar, and castor sugar until smooth and glossy. Add oil and vanilla essence, then mix again. Add the rolled oats flour, all-purpose flour, baking powder, and salt. Mix gently using a spatula or hand until combined.
Now slowly add milk little by little and fold everything together until a soft cookie dough forms. It should be thick, soft, and scoopable—not runny. Finally fold in the chopped dark chocolate chunks, then chill the dough in freezer for about 20 mins before baking
Preheat the oven at 180°C for 7–10 mins. Take the chilled dough out of the freezer and let it sit for 5 mins if it’s very hard. Scoop medium-sized balls, place on a greased or lined tray, and flatten slightly with your fingers. Add extra chocolate chunks on top for a bakery-style look if you need more.
Bake at 180°C for 15 mins until the edges look set and the top is no longer shiny. The center can still look slightly soft—that’s perfect. Let the cookies rest on the tray for 10 mins after baking so they firm up properly while staying soft inside
Final texture you’ll get
With your ingredient ratio:
- slightly chewy
- slightly rustic from oats
- crisp edges
- soft inside
- dark chocolate pockets
Basically homemade café-style cookies
Refrigeration and storage
If you want to refrigerate the dough in a larger batch:
You can store the cookie dough covered in an airtight container in the refrigerator for up to 3 days. Before baking, let the dough sit outside for 5–10 mins if it feels too firm. For longer storage, roll the dough into balls and freeze for up to 1 month.
If baking directly from frozen, just add 2–3 extra minutes to the baking time. The chilled dough actually gives thicker, chewier cookies with better flavor
If you want to store at room temperature after baking:
Let the cookies cool completely before storing; otherwise, steam will make them soft and soggy. Store them in an airtight container at room temperature for about 4–5 days. You can place a tissue inside the container to absorb extra moisture and help keep the edges slightly crisp.
If you want them to stay fresh longer, refrigerate them for up to 10 days. Before eating, warm for a few seconds in microwave or oven to get the soft chocolatey texture back
