This chocolate chip oatcakes recipe is a little variation on our popular Nova Scotia oatcakes. We love trying different variations of them!
If you’re not familiar with oatcakes, think of them like an oatmeal cookie. But these oatcakes are even better than oatmeal cookies. With a rich buttery flavor, crispy texture, and mini chocolate chips, they’re perfect as a treat to enjoy with tea or coffee.
Ready to try baking these oatcakes with chocolate chips? Hit the “jump to recipe” button above. Or scroll below for some helpful tips and tricks.
Chocolate Chip Oatcake Ingredients
Here’s a list of ingredients you’ll need to make oatcakes with chocolate chips.
- Oatmeal: Rolled, old-fashioned oats are best for this recipe. You could use quick oats in a pinch, but the texture will be a little softer. I do not recommend using stone ground oats as they’re a little too dense.
- Flour: For the recipe below, I use all-purpose baking flour. But you could substitute that with a gluten-free baking flour (both Pillsbury and Bob’s Red Mill make a great gluten-free all purpose flour). Oat flour is also perfect for this recipe.
- Salt: You’ll need just a pinch of salt to enhance the flavor of the sweetness of these chocolate chip oatcakes.
- Butter: Butter gives the oatcakes a wonderful flavor and a more crispy texture. But you could substitute it with a plant-based oil such as coconut oil.
- Baking Soda: Baking soda will help these oatcakes rise just a little while also keeping them crispy.
- Brown Sugar: You can use either dark brown or light brown sugar for this recipe. Brown sugar adds a nice rich flavor that pairs nicely with the butter and the oats.
- Mini Chocolate Chips: Chocolate chips! The star of the show! For this recipe, I recommend using mini chocolate chips if you can find them. They mix well with the oat batter and don’t take over the whole oatcake.
- Hot Water: Have a little measuring cup of hot water on the side to help with blending together the dough. I’ll show examples of this in the step-by-step photos below.
Recipe Tips
The dough works together best if the butter is really soft. Softer than room temperature even. I usually add my butter to a measuring cup with a pour spout and microwave it for 10 second increments until it is melted.
Since you’re working with warm water and warm butter, wait until you’ve mixed the oatcake dough to give it a chance to come to room temperature before adding in the chocolate chips. Otherwise, the chocolate chips will melt a little and not hold their shape.
Oatcake Variations
Like noted in the list of ingredients above, you can certainly make these chocolate chip oatcakes gluten-free. You can also add crumbled walnuts or pecans (I recommend a 1/4 cup), or even dip the oatcakes in chocolate for an even more decadent dessert.
While I enjoy traditional plain oatcakes for breakfast, these are more of a sweet treat for dessert.
Chocolate Dipped Oatcake.
Chocolate Chip Oatcakes Step-By-Step Photos
First, start by measuring out your ingredients and setting your oven to pre-heat at 400 degrees. Dissolve 1/4 tsp of baking soda in 1/4 cup of hot water. And if your butter isn’t room temperature, add it to a microwave safe dish and microwave in ten second increments until it is melted.
Next, combine all your dry ingredients (flour, oats, and sugar) with the melted butter. Then add the warm water with the dissolved baking soda. Mix it all together well. Then let it sit for 5 minutes or so to allow it to come to room temperature (especially if you heated the butter in the microwave) so that the dough doesn’t melt the chocolate chips.
Next, scoop the dough onto a cooking sheet lined with parchment paper. It doesn’t have to be perfect as you’ll roll out the dough on the cookie sheet.
Locate a tall plastic tumbler or rolling pin to have ready to roll out the dough. I typically use a plastic tumbler since it is narrow enough to work within the cookie sheet. Then, form the dough into a ball-like dome shape with your hands.
Roll out the dough into a square or rectangle shape so that it is only about 1/4 inch thick. The shape doesn’t have to be exactly square or perfect, they’re delicious either way. I like to use the edge of a butter knife to help shape the edges. I have two batches here to show you as an example …
For this batch, I was a little impatient and some of the chocolate melted which made the dough a little darker. Still delicious! Cover the rolled out dough with another piece of parchment and chill in the refrigerator for 10-15 minutes to firm up the dough. Then remove the cookie sheet and score the chocolate chip oatcakes down the middle and across to make 8-10 squares (you’ll use these lines for clean cuts after it’s done baking).
Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy. Separate the cakes along the score lines with a thin knife and then allow them to cool. TIP: Bake them for another 5 minutes after separating the oatcakes by the score lines to get them extra crispy.
Serve with coffee or tea and enjoy! If you like these, you’ll also want to try regular Nova Scotia oatcakes and chocolate dipped oatcakes too. You could even chocolate dip these to make a decadent cookie!
Chocolate Chip Oatcakes
Chocolate chip oatcakes are a yummy, easy-to-bake afternoon treat made with oats, flour, butter, brown sugar, and chocolate chips.
Ingredients
- 2 Cups Oatmeal
- 1 Cup Flour
- 1/2 Cup Brown Sugar
- 1/2 tsp Salt
- 1/2 Cup Butter, room temperature
- 1/4 tsp Baking Soda
- 1/4 Cup Hot Water
- 1/4 Cup Mini Chocolate Chips
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Dissolve baking soda in hot water.
- Combine dry ingredients (flour, oats, sugar, salt) with softened butter, then add water with dissolved baking soda.
- Gently mix in the mini chocolate chips.
- Mold into a dough ball on the cooking sheet, then press it out into a square shape. Roll it out with a dough pin to make it about 1/4 inch thick. Shape the edges with a butter knife.
- Cover and chill for 10-15 minutes to firm up the dough, then remove and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
- Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
- Separate the cakes along the score lines with a thin knife and then allow them to cool. Enjoy with your favorite coffee or tea!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 270Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 283mgCarbohydrates: 34gFiber: 2gSugar: 14gProtein: 3g
Nutrition information provided is only an estimate.
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