Double choco-chunk oatmeal cookies


  • 14 -18  cookies


  • 90 ml butter, room temperature
  • 1.5 cup of mix of roughly equal parts of granulated and dark brown sugar
  • 1 large egg
  • 1 tbsp milk
  • 0.5 tsp vanilla essence
  • 0.5 cup + 2 tbsp of all purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 pinch of cinnamon powder
  • 1/4 tsp salt
  • 0.5 tsp baking soda
  • Quaker Oat So Simple Original: 2 sachets of 27 grams
  • 200 grams of milk/ dark chocolate broken into chunks


  • Preheat oven at 175C.
  • Cream the sugar with the butter with a whisk and combine well.
  • Add egg and vanilla essence and whisk to mix well.
  • Add milk and whisk.
  • In a separate bowl, sift all-purpose flour, cocoa powder, cinnamon powder, salt and baking soda to combine well.
  • Now stir in the oat meal and stir to combine.
  • Add the mixture of dry ingredients gradually into the butter, sugar and egg mix and whisk just enough to combine into a homogeneous mixture. Do not over-work the flour as doing  so will make the batter very bread dough like.
  • Throw in the choco-chunks and stir to distribute evenly in the batter.
  • Grease  a sheet baking paper well and place on a cookie tray.
  • Drop ping-pong sized blobs of batter on the greased baking tray leaving an inch or so between the cookies as these cookies spread a lot while baking
  • Bake for 11-14 minute, 11 minutes for a chewy texture, 14 minutes for a crumbly texture.
  • Take it out of the oven once done and let them cool completely before storing away.

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