Chocolate Topped Oaties – when a flapjack is not a flapjack

flapjack biscuits

Delicious chocolate covered oaty biscuits

When is a flapjack not a flapjack? When it’s a biscuit or cookie, of course. These are distinctly flapjack-tasting but the additional flour and a thin bake makes them more like a biscuit or cookie. They somehow manage to be a bit chewy and a bit crunchy at the same time. And more than a bit delicious.

If they don’t all disappear immediately you’ll find that they keep really well for several days. It’s relatively easy to make a batch of consistently sized and shaped cookies so they are perfect for bake sales and gifts. You don’t need to add the chocolate but it gives them added taste and texture, and really elevates them to something special.

flapjack cookies

Cookies Cooling



100g butter

100g soft brown sugar

1 tablespoon golden syrup

100g SR flour

½ teaspoon bicarbonate of soda

100g oats

A few squares of chocolate


This recipe makes 12-16 biscuits.

Set the oven to 170ºC. Line some baking trays with parchment paper.

Melt the butter, sugar and syrup together. Do not overheat.

Mix together the flour, bicarbonate of soda and oats and stir into the butter mixture.

When the mixture is cool enough, take a heaped teaspoon of it and shape into a ball with your hands. Flatten between your hands to a disc and place on the baking sheet, leaving space for the cookie to spread while baking. Repeat with the rest.

The number and size of the cookies will depend on how much mixture you use for each one but try to be consistent so that they bake evenly.

Bake for around 12-15 minutes or until golden brown. They can quickly become overbaked so it is important to keep an eye on them towards the end of the cooking time.

Allow them to cool for a few minutes before removing from the tray and transferring to a cooling rack.

When the oaties are completely cool melt a few squares of plain (or milk) chocolate.

Using a teaspoon, trail the chocolate backwards and forwards quickly over the cookie. Alternatively you could spread it to fully coat the biscuit, or dip them, but you would of course need extra chocolate.

Allow the chocolate to set fully before serving or storing in an airtight tin.

chocolate flapjack cookies

Oaty chocolatey yumminess…

Quick, easy and delicious!

Categories: Baking, Biscuits and Cookies, Gifts, Recipes

Tags: , , , , , , , , , , , ,

5 replies

  1. They really were delicious !

  2. Mmmmm …

  3. I really love how your oaties look, they’re so beautiful and delicate, plus, it’s great when they can be stored longer than cookies, sometimes I find cookies easy to lose the crunchiness after couple days 🙂

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