Crispy, oat-based biscuits with a rich layer of smooth milk chocolate, these homemade granola-style cookies offer the perfect balance of wholesome texture and indulgent sweetness. They are buttery, satisfying, and ideal for enjoying with a hot cup of coffee or gifting to loved ones.
Why You’ll Love This Recipe
These homemade chocolate granola biscuits combine the comforting crunch of oats with the creamy sweetness of milk chocolate, creating a delightful contrast in every bite. They’re easy to make, store well, and appeal to both kids and adults alike. Whether you’re looking for a nostalgic treat or a crowd-pleasing addition to your cookie jar, these biscuits will not disappoint.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- rolled oats
- all-purpose flour
- light brown sugar
- baking powder
- salt
- unsalted butter, softened
- milk
- vanilla extract
- milk chocolate chips or chopped milk chocolate
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract. Mix thoroughly with your hands or a pastry cutter until a crumbly dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 15 minutes.
- Roll out the dough on a floured surface to about 1/4 inch thickness. Cut out biscuit rounds using a cookie cutter.
- Place the rounds on the prepared baking sheet and bake for 10–12 minutes, or until golden at the edges.
- Allow the biscuits to cool completely on a wire rack.
- Melt the chocolate using a heatproof bowl over simmering water or in a microwave using short bursts.
- Spread a generous layer of melted chocolate over the flat bottoms of the cooled cookies. Let them set at room temperature or refrigerate until firm.
- Store the biscuits in an airtight container once the chocolate has set.
Servings and timing
This recipe yields approximately 20–24 biscuits, depending on the size of your cookie cutter. Preparation takes about 15 minutes, chilling the dough adds another 15 minutes, and baking time is around 10–12 minutes. Allow additional time for cooling and setting the chocolate.
Variations
- Dark Chocolate Version: Replace milk chocolate with dark chocolate for a more intense, less sweet flavor.
- Nutty Crunch: Add chopped almonds or hazelnuts to the dough for extra texture.
- Fruit Infusion: Mix in dried cranberries or raisins to introduce a chewy fruit element.
- Spiced Touch: Add a pinch of cinnamon or nutmeg for a warm, aromatic flavor.
- Vegan Alternative: Use plant-based butter, dairy-free chocolate, and a splash of almond milk to create a vegan-friendly version.
storage/reheating
Store the biscuits in an airtight container at room temperature for up to one week. For longer storage, refrigerate them for up to two weeks. These biscuits do not require reheating, but if you wish to enjoy a slightly warm version, a brief 5-second microwave burst will soften the chocolate.
FAQs
How do I prevent the dough from crumbling too much?
Make sure the butter is fully softened before mixing and that you’re adding just enough milk to bind the dough. If it’s too dry, add an extra teaspoon of milk gradually.
Can I use quick oats instead of rolled oats?
Rolled oats are preferred for texture, but you can use quick oats in a pinch. Just note that the final biscuits may be slightly softer.
What type of chocolate is best?
Good-quality milk chocolate works best for a creamy finish, but feel free to use dark or semi-sweet chocolate if preferred.
Can these biscuits be made gluten-free?
Yes, by using a gluten-free all-purpose flour blend and certified gluten-free oats, you can make a gluten-free version.
Why do the biscuits need to chill before rolling?
Chilling helps the dough firm up, making it easier to roll and cut clean shapes. It also helps prevent spreading during baking.
Can I freeze the dough?
Yes, the dough can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge before rolling and baking.
How should I melt the chocolate properly?
Use a double boiler or microwave in 20-second intervals, stirring between each session, to avoid burning the chocolate.
Are these biscuits suitable for children?
Absolutely. They are mildly sweet and free from artificial ingredients, making them a great homemade snack for kids.
Can I make these without a cookie cutter?
Yes, you can shape the dough into small balls and flatten them slightly with your hands or the bottom of a glass.
What can I serve with these biscuits?
They pair wonderfully with tea, coffee, or hot chocolate. They also make a lovely gift when wrapped in parchment and tied with ribbon.
Conclusion
Homemade chocolate granola biscuits bring together the goodness of oats and the indulgence of chocolate in a charming, crisp cookie. With their ease of preparation, customizable variations, and irresistible taste, these biscuits are sure to become a staple in your baking repertoire. Whether you’re baking for a special occasion or simply indulging at home, this recipe delivers every time.
Print
Homemade Chocolate Granola Biscuits
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 24 biscuits 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy oat-based cookies layered with smooth milk chocolate, these homemade granola-style biscuits are buttery, rich, and melt in your mouth. A perfect treat for snacking, gifting, or enjoying with coffee.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 cup milk chocolate chips (or good-quality milk chocolate, chopped)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix oats, flour, brown sugar, baking powder, and salt.
- Add softened butter, vanilla, and milk to the dry ingredients. Mix with your hands or a pastry cutter until a crumbly dough forms.
- Form the dough into a ball, wrap in plastic, and chill for 15 minutes.
- Roll the dough out on a floured surface to about 1/4 inch thickness. Cut into rounds with a cookie cutter.
- Place the rounds on the prepared baking sheet and bake for 10–12 minutes, until golden at the edges.
- Let cookies cool completely on a wire rack.
- Melt the chocolate in a heatproof bowl over simmering water or in the microwave in short bursts.
- Spread a generous layer of melted chocolate over the flat bottom of each cookie. Let set at room temperature or refrigerate for faster setting.
- Once the chocolate is firm, store cookies in an airtight container.
Notes
- Use high-quality chocolate for best results.
- Adjust baking time slightly depending on cookie thickness.
- Cookies can be frozen before or after adding chocolate.
Nutrition
- Serving Size: 1 biscuit
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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