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Chocolate Chip Cookies

These chunky oat cookies are so easy to make. Plain or white chocolate chips can also be used instead of milk chocolate chips.

approximately 20 servings

Easy 20 Minutes



For the recipe Chocolate Chip Cookies

For the Biscuits:

125 g Lightly Salted Butter (4 ½ oz) plus extra for greasing
125 g Caster Sugar (4 ½ oz)
30 ml Golden Syrup (2 tbsp)
125 g Self-Raising Flour (4 oz)
2 ½ g Dr. Oetker Bicarbonate of Soda (½ tsp)
125 g Oats (4 ½ oz)
100 g Dr. Oetker Milk Chocolate Chips (4 oz)




Chocolate Chip Cookies

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease two baking sheets.


Gently heat together the butter, sugar and golden syrup in a small saucepan until the butter has melted but the ingredients are not boiling.


Turn into a bowl and leave to cool slightly. Add the flour, Bicarbonate of Soda, oats and half the Chocolate Chips. Stir until well mixed.


Take small dessert spoonfuls of the mixture and use your hands to flatten them into cookies. Space slightly apart on the baking sheets and press the remaining chocolate chips on top.


Bake for 12-15 minutes until slightly risen and pale golden. Leave for 5 minutes then transfer to a wire rack to cool.

1 serving = 32g

Nutritional Information For the recipe Chocolate Chip Cookies

Per serving Per 100g/ ml
Energy 615kJ
Fat 7.1g 22g
Carbohydrate 19g 59g
Protein 1.7g 5.5g