Knobbly Chocolate Oat Cookies
by Edd Kimber, featured in Small Batch Cookies Published by Kyle BooksIntroduction
One of the classic British biscuits, a knobbly chocolate oat cookie is an incredibly moreish treat. Toasty from brown sugar and oats, it’s also crisp and a little bit crumbly. Sold in multiple varieties, I think it is fair to say that the chocolate-coated version reigns supreme and is therefore what I set out to replicate. It’s rare that I would claim to make something better than the original, but these knock the commercial version out of the park. Incredibly easy to make, they are the ultimate treat to dunk in a big mug of tea.
One of the classic British biscuits, a knobbly chocolate oat cookie is an incredibly moreish treat. Toasty from brown sugar and oats, it’s also crisp and a little bit crumbly. Sold in multiple varieties, I think it is fair to say that the chocolate-coated version reigns supreme and is therefore what I set out to replicate. It’s rare that I would claim to make something better than the original, but these knock the commercial version out of the park. Incredibly easy to make, they are the ultimate treat to dunk in a big mug of tea.
Ingredients
Makes: 4
- 35 grams wholemeal flour (all-purpose)
- 30 grams light brown sugar
- 30 grams porridge oats (see note below)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon fine sea salt
- 35 grams unsalted butter
- ½ tablespoon honey
- 50 grams dark or milk chocolate , melted, for coating (optional)
- 1¼ ounces whole wheat flour (all-purpose)
- 1 ounce light brown sugar
- 1 ounce quick-cooking oats (see note below)
- ¼ teaspoon baking soda (baking soda)
- ¼ teaspoon fine sea salt
- 1¼ ounces unsalted butter
- ½ tablespoon honey
- 1¾ ounces dark or milk chocolate , melted, for coating (optional)
Method
Knobbly Chocolate Oat Cookies is a guest recipe by Edd Kimber so we are not able to answer questions regarding this recipe
- To make the cookies, add the flour, sugar, oats, bicarbonate of soda and salt to a small bowl and mix together to combine. Melt the butter and honey together in a small saucepan set over a low heat, or using a microwave, then pour into the dry ingredients, mixing together to form a dough. The cookie dough will be a little crumbly but that is as it should be, so don’t worry. Refrigerate the dough for 30 minutes before baking.
- Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4 and line a baking tray (sheet pan) with parchment paper.
- Form the cookie dough into 4 equal pieces and roll each one into a ball. Place on the prepared baking tray and use a flat-bottomed drinking glass to press into rounds just over 7cm (2¾in) in diameter. Once pressed flat, the edges of the cookies will have cracked, so use a round cookie cutter to scoot back into neat, round 7cm (2¾in) circles. Bake for 18– 20 minutes, or until golden brown across the entire surface with the edges just a touch darker. Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- If coating them, spoon a little chocolate onto each of the cookies and spread to the edges, setting aside until the chocolate has set.
- If stored in a sealed container, these cookies will keep for up to a week.
- To make the cookies, add the flour, sugar, oats, baking soda and salt to a small bowl and mix together to combine. Melt the butter and honey together in a small saucepan set over a low heat, or using a microwave, then pour into the dry ingredients, mixing together to form a dough. The cookie dough will be a little crumbly but that is as it should be, so don’t worry. Refrigerate the dough for 30 minutes before baking.
- Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4 and line a baking tray (sheet pan) with parchment paper.
- Form the cookie dough into 4 equal pieces and roll each one into a ball. Place on the prepared baking tray and use a flat-bottomed drinking glass to press into rounds just over 7cm (2¾in) in diameter. Once pressed flat, the edges of the cookies will have cracked, so use a round cookie cutter to scoot back into neat, round 7cm (2¾in) circles. Bake for 18– 20 minutes, or until golden brown across the entire surface with the edges just a touch darker. Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- If coating them, spoon a little chocolate onto each of the cookies and spread to the edges, setting aside until the chocolate has set.
- If stored in a sealed container, these cookies will keep for up to a week.
Additional Information
Note: For these cookies you don’t want to use jumbo rolled oats, you want something a little smaller, like regular porridge oats or even quick-cook oats. If all you have is jumbo or traditional rolled oats, break them down with a couple of pulses in a food processor.
Note: For these cookies you don’t want to use jumbo rolled oats, you want something a little smaller, like regular porridge oats or even quick-cook oats. If all you have is jumbo or traditional rolled oats, break them down with a couple of pulses in a food processor.
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What 1 Other has said
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Posted by MinaD on 8th September 2024
Show more commentsVery delicious...mine were a bit more like oat brandy snaps than actual hob nobs, maybe not careful enough with measuring the honey...but very delicious. 4 will never be enough.