Also know as Memory Cookies in our house. Freshly bakes cookies and milk is a tradition born in America but one we’ve adopted in our house. This was the first cookie recipe I thought my daughter when she was 2 years old. We often make them now on a Friday afternoon and we’ll sit with big glasses of milk dunking them and chatting about the week thats been. My daughter named them Memory Cookies as we are always making fond memories when we bake and enjoy them together.
Storage Tips:
- Airtight Container: Once completely cooled, store your cookies in an airtight container for up to 3 days. This will help preserve their freshness and chewy texture.
- Freezing: If you have any leftover cookies (or you’re just making a batch for later), these cookies freeze wonderfully. Simply place them in an airtight container and store them in the freezer for up to 3 months. When you’re ready to enjoy, defrost them overnight in a container with a lid, and they’ll be just as delicious as the day they were baked!
Why You’ll Love These Oat & Choc Memory Cookies:
These cookies are everything you could want in a sweet treat: chewy, rich, and full of flavour. The combination of hearty oats and smooth chocolate creates the perfect balance of texture and taste. The honey and light brown sugar give the cookies a warm, golden sweetness, while the vanilla extract adds that comforting, nostalgic note that makes every bite feel like a hug.
The best part? These cookies are so versatile. You can swap out the chocolate for whatever you prefer—dark chocolate, white chocolate, or even dried fruit for a healthier version. And because the recipe is so simple, it’s an easy go-to whenever the cookie craving strikes!
Make them for yourself:
Baking these Oat & Choc Memory Cookies is like making a little piece of nostalgia. Whether you’re baking for a special occasion or just indulging in a sweet treat for yourself, these cookies bring comfort, warmth, and a whole lot of joy. So, preheat your oven, break out that Easter egg (or whatever chocolate you have on hand), and get baking! You’ll be glad you did.
The Best Oat and Chocolate Chip Cookies
Ingredients
- 300 g porridge oats (if baking gluten free, make sure the oats are gluten free)
- 90 g real butter (at room temperature, ½ cup)
- 6 tbsp light brown sugar
- 3 tbsp honey (for that lovely golden, fragrant sweetness)
- 3 medium eggs
- 1.5 tsp baking powder (for that perfect rise)
- 1 tsp vanilla extract (because, let’s be honest, vanilla makes everything better)
- 100 g chocolate pieces (approximately ⅔ cup) – I used 1 small Cadbury’s Buttons Easter Egg for a nostalgic touch, but you can use any chocolate you like!
Instructions
- Preheat the Oven & Prepare the TraysStart by preheating your oven to 180ºC (350ºF) for a crisp, golden cookie. Line 2 baking trays with parchment paper to ensure the cookies don’t stick and bake evenly. You’re going to want these cookies to slide right off the tray when they’re ready!
- Prepare the ChocolateNext, grab your Cadbury’s Buttons Easter Egg (or whichever chocolate you’ve chosen) and break it up into small pieces. Set them aside. You’ll fold them into the cookie dough later, and I like to save some extra pieces to sprinkle on top of the cookies before they go into the oven for that extra chocolatey goodness.
Mix the Wet Ingredients
- In a large mixing bowl, cube the butter (90g) and add it to the bowl along with the 6 tbsp of light brown sugar. Using a wooden spoon, mix them together until the mixture becomes smooth and creamy.
- Next, crack your 3 medium eggs into a separate small bowl and whisk them until well combined. Pour the beaten eggs into the butter and sugar mixture, stirring well. Add the 3 tbsp honey and 1 tsp vanilla extract, and mix again until the dough starts to come together. If it’s a little lumpy, don’t stress! You can use a whisk to break up any lumps, but a few bits of butter here and there won’t hurt.
Add the Dry Ingredients
- Now, it’s time to add the 300g of porridge oats to the wet mixture, followed by the 1.5 tsp of baking powder. Stir everything together until well incorporated. The oats will absorb the moisture, and the dough will begin to thicken up.
- Once everything is combined, gently fold in the chocolate pieces, making sure to save a few for topping the cookies later. The chocolate will melt beautifully as the cookies bake, creating little pockets of gooey goodness.
Shape the Cookies
- Use a heaped tablespoon to scoop out the dough and place it onto your prepared baking trays. Make sure to leave a bit of space between each cookie, as they will spread slightly while baking.
- To get those perfect, round cookies, you can use a cookie cutter (if you have one) to shape them into neat circles. If not, simply push down the dough with the back of a small spoon to flatten them slightly. This will help them bake more evenly and create that iconic cookie shape. Top each cookie with a few extra chocolate pieces for a little extra indulgence.
Bake to Perfection
- Pop the trays in the oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges. Keep an eye on them—depending on your oven, they might need just a little bit more time or could be ready in under 12 minutes.
- Once they’re golden and firm, take them out of the oven and let them sit on the tray for a minute or two. This will help them firm up a bit before transferring them to a wire rack to cool completely.
- Cool & EnjoyLet your cookies cool for about 20 minutes on the wire rack—if you can resist! The waiting is the hardest part, but trust me, they are well worth the wait. Once they’ve cooled down, you can tuck in and enjoy a chewy, chocolatey bite of nostalgia.
2 thoughts on “The Best Oat and Chocolate Chip Cookies (big batch)”
They taste delicious! Would it be possible to bake them in a brownie tin and cut them into flapjacks when cooled? Thanks
oh maybe, I haven’t tried it! :)