These black and white chocolate chip oat cookies have the perfect texture — crispy on the outside, soft on the inside. The oats give them a satisfying bite and the combination of black and white chocolate is divine.
While I won’t claim these cookies are a health food, they contain much less sugar than most recipes — but trust me, they are sweet enough.
Be sure to use quality ingredients and the right sugars. They are key to achieving the perfect consistency and flavor.
I usually freeze at least half the batch. They only take one minute longer to bake and, honestly, I think they are even better that way. Also, who doesn’t love to be just 20 minutes away from homemade cookies?
Ingredients
- 250 g rolled oats
- 140 g (spelt) flour (swap for oat flour for a gluten free option)
- 1 tsp baking powder
- 1/2 tsp salt
- 160 g butter
- 50 g demerara sugar
- 110 g raw cane sugar
- 1/2 tsp of vanilla extract, vanilla sugar or vanilla paste
- 1 egg
- 100 g good dark chocolate (70-80%), chopped
- 100 g good white chocolate, chopped
Recipe
- In a large bowl, mix the rolled oats, flour, baking powder, and salt.
- In a stand mixer or with a hand mixer, beat the butter and sugars with vanilla extract (or vanilla sugar or paste) on high speed for 1-2 minutes until well combined and creamy.
- Add the egg and mix until fully incorporated.
- Lower the mixer speed and add the oat and flour mixture. Mix until just combined, avoiding overmixing.
- Gently fold in the chopped chocolate and knead the dough lightly by hand.
- Form the dough into small balls (30-35 g each) and refrigerate for at least an hour. Alternatively, freeze them if you plan to bake later.
- Preheat the oven to 170° C (340° F), about 10-20 minutes before baking.
- Place the chilled cookie dough balls on a parchment-lined baking sheet and bake for 15-18 minutes, depending on how soft you like them. They will look slightly underbaked when they are ready, so be careful not to leave them in the oven for too long.
- Allow the cookies to cool on the baking sheet for at least 5 minutes, as they will firm up while cooling.
- Enjoy the cookies warm with the chocolate still soft or cooled down — both are delicious in their own way! Once cooled, you can store them in an air-tight container for up to 3-4 days — if they last that long.
