- Dish type
- Chocolate traybakes
This is a fabulously easy traybake recipe, which is great for cake sales or lunchboxes. An oatmeal cookie-esque base is topped with melted chocolate, then cut into squares.
39 people made this
- 225g butter, softened
- 220g dark brown soft sugar
- 100g caster sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 225g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 200g porridge oats
- 340g plain chocolate chips
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 180 C / Gas 4. Line a 20x30cm baking tin with aluminium foil.
- In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, bicarb, salt and cinnamon; gradually blend into the creamed mixture. Stir in the oats. Press the mixture into the bottom of the prepared tin.
- Bake for 25 to 30 minutes in the preheated oven, until firm and lightly toasted at the edges. Melt chocolate chips in the microwave or in a metal bowl over a pan of simmering water, stirring frequently until smooth. Spread over base. Cool completely before cutting into squares.
Reviews & ratingsAverage global rating:(14)
Reviews in English (11)
I loved this recipe however I made it more to my taste by only using 150g Plain Flour an 275g Oats. It was in my opinion so much better.-02 May 2018
This recipe ROCKS! There's just something about chocolate and cinnamon...mmmm! The only thing that I do differently, is instead of bothering with melting the chocolate in a container, I just sprinkle the top of the pan with the chips and put the pan back into the oven for a minute or two until the chips are spreadable.-04 Oct 2004
This got great reviews from my friends; however, the chocolate was too messy. I had to refridgerate it in order to cut the cookie into bars. Unfortunately, because it was a very hot weekend I had to put the left overs in the refrigerator and the cookie becomes stale, not to mention that chocolate should not be refridgerated. I'll try this again, only next time I'll stir the chocolate chips into the batter before baking and not on top.-21 Jul 2003
No-Bake Dairy-Free Vegan Chocolate Oatmeal Cookies
Many no-bake cookie recipes, while they're easy to prepare, rely heavily on the use of butter or margarine. These dairy-free vegan cookies are just as easy to prepare, but, instead of using a lot of butter or margarine, they use moist dates, finely ground nuts and dairy-free dark chocolate chips to give the cookies sweetness and richness. Essentially, these vegan cookies keep all of the good stuff and get rid of all the rest without sacrificing taste or texture in the process. This recipe is oil-free, dairy-free, and gluten-free with no animal products.
If you have particularly picky eaters then you can always reduce the amount of chia seeds you add to the cookies so that they can’t be seen and slowly increase that amount each time you make them!
I have put the maple syrup as optional in the recipe as it really will depend on your own tastes.
I also find that different brands of peanut butter can be sweeter than others so that might make a difference too. The recipe will also work just as well with other nut butters such as almond butter.
If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook , Twitter or Instagram . I’d love to see your pictures!
5. Overnight Sausage Breakfast Casserole
Maybe you&rsquove had (and devoured) bread pudding at some point. It&rsquos sweet and moist and so creamy. But have you ever tried a savory bread pudding?
This genius little recipe is exactly that! Stale bread cubes with a savory milk and egg mix, cheese, sausage, and peppers.
Just like with most bread pudding recipes, making this the night before will allow the bread to soak up the custard and flavors, ready to be baked the next morning.
Choosing the Right Ingredients: Best Peanut Butter to Use
Peanut butter. Though natural style peanut butter is my #1 choice for eating and snacking, I always recommend using non-natural peanut butter for baking. (You might remember reading this from my traditional peanut butter cookies recipe.) Cookies made with natural peanut butter are crumbly with a sandy texture. For baking, I recommend using Jif or Skippy. You can use creamy or crunchy , but I prefer creamy peanut butter as crunchy can make the cookies taste a little dry. You’ll need 1 cup of peanut butter for this recipe.
Room temperature butter. Like my basic soft chocolate chip cookies , the base of today’s oatmeal cookie recipe is creamed room temperature butter , granulated sugar, and brown sugar. You can’t cream butter and sugar together if the butter is too warm or too cold. (It usually spells disaster for your cookies!) Room temperature butter is about 65°F (18°C). It’s cool and slightly firm to touch, not warm or slippery. I recommend placing your butter on the counter for 1 hour prior to beginning the recipe to achieve ideal “room temperature” butter. If you don’t have an hour, here is my trick to soften butter quickly. You need 1 cup of butter for this cookie dough.
No-Bake Oatmeal Cookies
No Bake Oatmeal Cookies are a breeze to make and almost impossible to mess up! They are the perfect cookie if you aren't the most confident in the kitchen, but still so delicious that everyone will think you're a true master chef.
Add the oats the right way.
It's easy to dump the entire amount of oats in at once, but for the best cookies add the oats a cup at a time. I love them a little softer so I sometimes add a little less oats, but if you want a heartier more oat filled cookie, then add more oats. Stop adding oats when the mixture looks good. It won't change too much while drying so you'll have a good sense of what they will be like before scooping all of them out.
Don't boil for too long.
It's important to bring the mixture to a boil to make sure everything melts together well, but all it needs is a minute. Letting it boil for too long will cause the cookie to be grainy and no one wants a grainy cookie.
How long will these keep?
Hands down the best part about these cookies is that they stay good for dayssss.
Love a good no-bake recipe? Check out our No-Bake Blueberry Tray Cheesecake next.
Oatmeal Raisin Cookies!
Delicious soft, chewy and epic Oatmeal Raisin Cookies!
Yes, that’s correct… I’ve finally published my oatmeal raisin cookie recipe! Let the celebration begin because oh holy moly you guys kept asking for them!! Say hello to your other new cookie obsession!
After the recent successes of my Red Velvet NYC Cookies, Triple Chocolate NYC Cookies and of course… the classic NYC Chocolate Chip Cookies all I had was request after request for an Oat & Raisin version… and here we are!
These are a happy marriage of my NYC Chocolate Chip Cookies and my Chocolate Oat Cookies that have been on my blog for a few years… but just take out the chocolate and add in the raisins!
I will of course get comments saying “ewww raisins” and I get the hate – a lot of people don’t like raisins, but this flavour is ICONIC. It is beyond epic and I am in love. It’s amazing. Also, these have cinnamon in which can be just as controversial! Anyway…
The recipe is basically very very similar to my NYC Cookies, because this is essentially just an Oat & Raisin version of them. The base remains very similar, but some of the flour has been removed and replaced with oats!
I’ve seen varying recipes for these over the years, with some using far more oats, and some using far less – but I found my personal favourite was a 50/50 mix! You get enough oats for that delicious flavour, but also enough flour to make sure it remains a good cookie!
The texture for these is lovely and soft, but the outside is quite chewy – and that’s the best thing ever. The raisins give a softer texture, just like you would get with chocolate chips (side note, if you don’t like raisins, you can use chocolate chips in them!).
Like my other cookies, I love the two different sugars in the mix – the light brown sugar gives a lovely flavour, and the granulated sugar is ideal for the cookie. You can use all light brown sugar, or all white granulated sugar!
You can sub the sugars for dark brown sugar too – but generally I avoid caster sugar when it comes to cookies these days as I find it can spread too much! For the best texture, I recommend the granulated/soft sugar sizes!
I use plain flour, and add in baking powder – but you can use 150g of self raising, and remove the baking powder from the recipe! One thing that is different with these, is I do find you have to squish the cookie slightly before baking.
I tend to weigh the cookies out to 85g each (slightly smaller than the NYC Cookies, but you can make them even smaller or bigger if you wish) – and then squish them down slightly to about 2cm thick – then I freeze them for 30 minutes before baking. You can use the fridge for an hour instead!
The cookies can easily be kept frozen for up to three months before baking, the baking time will just increase ever so slightly to probably more 14-15 minutes, but otherwise you will get the same epic result of a delicious cookie! I hope you love this recipe, and if you have any questions then leave them below! x
Tag: oatmeal cookie recipe
Anybody else absolutely crazy for butterscotch? I love it in all forms.
Not too long ago while on a Trader Joe’s expedition, I stumbled upon their Milk and Dark Chocolate Butterscotch Bits Bar. And though the bar wasn’t quite butterscotchy enough for my taste, it did serve to remind me just how much I love this slightly old-fashioned confection:
There are lots and lots of recipes out there featuring caramel. There are cakes, pies, cookies, candies, you name it. But I quickly discovered that there are far fewer recipes where this caramel-esque flavor is the star of the show. This is especially once you weed out all of the recipes for “butterscotch haystacks” made with chow mein noodles and melted butterscotch chips!
So, since I wasn’t finding a recipe to suit my craving, I decided to create one. These soft and chewy oatmeal cookies are jam-packed. They contain butterscotch chips, crushed butterscotch disc candies, and just a hint of butterscotch flavor oil. They’re the perfect treat for any fanatic.
- 150g/5½oz unsalted butter
- 160g/5¾oz brown sugar
- 1 medium free-range egg
- ½ tsp vanilla extract
- ½ tsp almond extract
- 225g/8oz plain flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 200g/7oz chocolate chips
Place a small non-stick, thick-based heavy frying pan, about 23cm/9in, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes.
While the butter is cooling, lightly beat the egg in a bowl and add the vanilla and almond extracts.
Now add the flour, bicarbonate of soda and salt to the mixture in the frying pan, followed by the egg mixture. Stir until you have a smooth cookie batter.
Press the batter down and sprinkle over the chocolate chips.
Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes. What you should end up with is a crisp base and gooey top.
Let the cookie cool and set for about 15 minutes. I like to take out slices and eat them warm with ice cream.
You can double up the mixture to have some ready to bake in the freezer. Simply double all the ingredients if you want to do this, cover and place the dough in the freezer.
Oat, leek and pecorino scones
Za'atar - a middle eastern herb mix - adds zest and depth of flavour, but it can easily be substituted with chopped fresh thyme.
90g rolled oats
6 tsp baking powder
½ tsp salt
2 tsp za'atar
340g butter, melted
1 large or 2 small leeks
80g pecorino, grated
Zest from 1 lemon
1 Preheat the oven to 190/375F/gas mark 5. Line a tray with baking paper.
2 In a large bowl, mix the flour, oats, baking powder, salt and za'atar.
3 In a medium bowl, whisk the eggs and add the milk and melted butter. Combine this with the oat/flour mixture.
4 Slice the leek very thinly. Add it to the dough with the pecorino and lemon zest, then stir well to combine.
5 Divide the dough into eight balls, then place them on the baking tray and cook for 20-25 minutes. The outside should be starting to turn golden and feel slightly resistant to the touch, but not firm (it will become harder as it cools). Serve quickly, while still warm, with butter and orange marmalade.