Nut and Oat Choc Chip Biscuits
Get ready to indulge in the perfect balance of crunch and chew with these irresistible Nut and Oat Choc Chip Biscuits! Packed with wholesome rolled oats, a medley of crunchy mixed nuts, and pockets of melted chocolate chips, these homemade cookies bring together the best of texture and flavor. With a prep time of just 15 minutes, they’re incredibly easy to make and bake to golden perfection in under 12 minutes. Ideal as a snack, a treat with your afternoon coffee, or a sweet addition to lunchboxes, these biscuits are a delicious and versatile option. Plus, they're made with pantry staples like brown sugar, butter, and an egg, making them perfect for last-minute baking. Whether you serve them fresh out of the oven or store them in an airtight container for later, these nutty, chocolate-studded bites will quickly become a family favorite!
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Recipe Information
Ingredients
- 100 grams Rolled oats
- 120 grams All-purpose flour
- 100 grams Brown sugar
- 50 grams Granulated sugar
- 125 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 75 grams Chopped mixed nuts (e.g., almonds, walnuts, pecans)
- 100 grams Chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, and salt. Mix well and set aside.
In a microwave-safe bowl or small pot, melt the unsalted butter until just liquid. Let it cool slightly.
In another mixing bowl, beat the melted butter, brown sugar, and granulated sugar together until smooth and creamy.
Add the egg and vanilla extract to the butter-sugar mixture and beat again until well combined.
Gradually add the dry ingredients to the wet ingredients and fold together until a dough begins to form.
Stir in the chopped mixed nuts and chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or small ice cream scoop, portion the dough into balls and place them onto the prepared baking trays, leaving about 5 cm (2 inches) of space between each ball.
Gently press each ball down to slightly flatten them, as the cookies will not spread much during baking.
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are set but soft.
Remove the trays from the oven and let the biscuits cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
