Chocolate Chunk Oat Shortbread Chocolate Chunk Oat Shortbread

Chocolate Chunk Oat Shortbread | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

Toasting the oats is the key to making these drop cookies absolutely irresistible, as it deepens the flavour and crisps up the texture.

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes



Spread oats onto rimmed baking sheet; bake in 325°F (160°C) oven until lightly toasted, 7 to 10 minutes. Let cool completely, about 30 minutes.

In large bowl, beat butter with brown sugar until fluffy. In separate bowl, whisk together 1/2 cup of the oats, the flour, cornstarch and salt; stir into butter mixture just until combined. If necessary, knead gently to form smooth dough. Stir in chocolate.

Roll by rounded 1 tbsp into balls. Gently press 1 side of each ball into remaining oats. Arrange, oats side up, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 325°F (160°C) oven until edges are light golden, about 15 minutes. Let cool completely on pans.

Tip from The Test Kitchen: These cookies are very soft when fresh out of the oven, but they harden as they cool.

Makes about 24 cookies.

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 52 mg
  • Sugars 10 g
  • Protein 2 g
  • Calories 175.0
  • Total fat 11 g
  • Potassium 61 mg
  • Cholesterol 20 mg
  • Saturated fat 7 g
  • Total carbohydrate 19 g


  • Iron 6.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 7.0
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Baking & Desserts

Chocolate Chunk Oat Shortbread