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

Units Scale

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)

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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