Mary Berry’s Chocolate Chip Oat Cookies are chewy and golden with a perfect balance of traditional oats and rich dark chocolate. Each cookie has a gently crisp edge and a soft, comforting centre that melts deliciously with every bite. Simple yet deeply satisfying, these biscuits are a timeless treat ideal for any occasion.
By Mary Berry
From Mary Berry Recipes
This recipe has a Nutri-Score of C due to the butter and sugar content balanced by fibre from traditional porridge oats. Each cookie contains approximately 120 kcal, providing moderate energy with fats, carbohydrates, and sugars. It’s a treat best enjoyed in moderation as part of a balanced diet.
Equipment
£14.00 (available from £12.50)
£21.35 (available from £15.03)
£15.00 (available from £9.99)
Ingredients
- 125g (4½ oz) butter, softened
- 150g (5 oz) light muscovado sugar
- 1 large egg
- ½ tsp vanilla extract
- 150g (5 oz) plain flour
- 75g (3 oz) traditional porridge oats
- 100g (3½ oz) dark chocolate chips (70% cocoa recommended)
Customise
- Egg substitute: Use a flaxseed egg (1 tbsp ground flaxseed soaked in 3 tbsp water for 10 minutes) for an egg-free version. Expect slightly crumblier cookies.
- Gluten-free: Swap plain flour for a gluten-free plain flour blend; oats help maintain texture.
- Dairy-free: Use plant-based butter, but chill the dough to stop spreading.
- Chocolate variations: Try white chocolate chips with chopped hazelnuts for a Ferrero Rocher-inspired twist.
- Add-ins: A handful of dried cranberries (max 25g) adds a tangy surprise without spoiling texture.
Method
- Preheat your oven to 180°C (160°C fan) / 350°F and line two baking trays with non-stick paper. This is your starting point and sets you up for a smooth baking experience.
- Cream the butter and muscovado sugar in a large mixing bowl until the mixture looks pale and fluffy, about 3 minutes with an electric whisk. This step builds the base for your cookie’s lovely texture and richness.
- Add the egg and vanilla extract, then mix just until combined. The egg binds everything, while vanilla softens the flavour and enhances the chocolate.
- Fold in the plain flour and oats gently, just until no dry streaks remain. Overmixing can lead to tough cookies, so be gentle and patient here.
- Stir through the dark chocolate chips evenly with a spatula. If your dough feels sticky, chill it in the fridge for 10 minutes to make handling easier.
- Roll the dough into 24 walnut-sized balls and space them out on the trays. Flatten each ball slightly with your fingers or the back of a spoon — this helps them bake evenly and get that beautiful cracked top.
- Bake for 12–15 minutes until the edges are golden and the tops have small cracks. Keep an eye on them so they don’t overbake—your kitchen should smell amazing by now!
- Cool the cookies on the trays for 5 minutes before transferring them to a wire rack to cool completely. This final step helps them set perfectly.
Tips from Mary’s kitchen:
- Use a cookie scoop for even-sized biscuits, making your bake look professional with less effort.
- If your oven runs hot, stick to 12 minutes to avoid dry cookies.
- Press a few extra chocolate chips onto the tops before baking for that bakery-style finish.
- Freeze leftover dough balls raw. Bake from frozen with an extra minute or two added to baking time for fresh cookies whenever you want.
What can you serve with this
- A cup of freshly brewed coffee – The bitterness of coffee balances the sweetness of the cookies.
- Hot chocolate – For an ultra-chocolatey experience that pairs perfectly with the dark chocolate chips.
- Vanilla ice cream – Adds a creamy, cold contrast that melts beautifully with the warm cookie texture.
- Fresh berries – A tart pop of raspberry or strawberry brightens the richness of the cookies.
FAQs for Mary Berry Chocolate Chip Oat Cookies
- Can I use quick oats instead of traditional oats? Traditional oats give the best chewy texture. Quick oats tend to make cookies too soft and lose their bite.
- What if I don’t have muscovado sugar? You can substitute with light brown sugar, but muscovado gives a richer, toffee-like depth that’s worth finding.
- Can I make the dough ahead of time? Yes, chilling the dough for up to 3 days or freezing dough balls works well and can improve flavour.
- Why don’t my cookies have a cracked top? This usually means the butter was too soft or the dough was overmixed. Chill the dough to fix this.
- Can I freeze the cookies after baking? Yes, baked cookies freeze well. Store in an airtight container to keep them fresh.
Nutri-score Health Check
This recipe scores a C on the Nutri-Score scale, indicating a moderate healthiness level based on balance between indulgent and nutritious ingredients.
Positive Factors
- Traditional porridge oats provide beneficial fibre and a good source of slow-release carbohydrates.
- Dark chocolate chips add antioxidants and less sugar compared to milk chocolate.
Negative Factors
- Butter contributes saturated fats which raise the calorie count.
- Light muscovado sugar increases sugar intake, impacting overall healthiness.
Note: This score is automatically calculated from ingredients and serves as a general guide. Enjoy these cookies as a tasty occasional treat.
