Recipe inspiration often comes from unexpected places. For me it was a beautifully designed box of cookies at a gourmet shop. With my obsession with fonts and strong sense of aesthetic, I was instantly smitten by the packaging. I couldn’t resist buying the Oat Chocolate Crumbles—and broke into the box before I even made it home.

The packaging caught my eye, but it was the cookies that truly wowed me—chocolate-coated, chewy in the center, and crispy on the edges. Naturally, I had to recreate them. Research revealed they were an elevated take on “Hobnobs” the classic British biscuit. My version of chocolate dipped oat crumble cookies aims to capture that same essence.

This oat crumble cookies recipe uses wholesome ingredients like whole grain oats and whole wheat flour. They make the cookies not only delicious but also almost healthy. I added some gold sanding sugar and edible gold leaf because fancy is how we roll around here at salt and serenity.

Watch them come together

Tips for Success

1. Use Golden Syrup, Not Corn Syrup

Golden syrup, a key ingredient in these chocolate-dipped oat cookies, adds a rich, caramel-like flavour that’s essential to their signature taste. Unlike the neutral sweetness of corn syrup, golden syrup brings depth and a buttery caramel note that makes these oatmeal cookies stand out. While corn syrup is made from cornstarch and has a mild flavour, golden syrup is made from sugar and offers a more pronounced, complex sweetness.

2. Choose Rolled Oats, Not Instant Oats

To achieve the perfect balance of chewiness and crispiness, use rolled oats (also called old fashioned oats) in your homemade oat cookies. Instant oats are too fine and can alter the texture. Rolled oats also provide more structure, making these British Hobnob-inspired cookies wonderfully satisfying.

3. Mix Coconut Oil into Melted Chocolate for Dipping

Want that glossy, professional finish for your chocolate-dipped cookies? Two teaspoons of coconut oil mixed into the melted chocolate keeps the coating shiny after it sets. Your baked treats will look Instagram-worthy.

4. Use Bamboo Tweezers for Applying Gold Leaf

When working with edible gold leaf in baking, bamboo tweezers are your best tool. Unlike metal tweezers or your fingers, bamboo creates less static, making it easier to handle the delicate gold leaf without tearing or smudging. This small detail ensures your fancy cookies with edible gold look flawless every time.

How to store your Oat Crumble Cookies

To keep your homemade oat cookies fresh and delicious:

1. In an Airtight Container: Store the cookies in a sealed container at room temperature for up to 5 days. This keeps them chewy in the center and crispy on the edges.

2. In the Fridge: If you live in a warm climate, you can refrigerate them for up to a week. Allow the cookies to come to room temperature before serving for the best texture.

3. Freezing Option: These cookies freeze beautifully! Place them in a freezer-safe container with parchment paper between layers to prevent sticking. They’ll keep for up to 3 months—just thaw them in the fridge or at room temperature when you’re ready to enjoy.

Oat Crumble Cookies

These are my take on the British biscuit (cookie) called Hobnob. Full of oats they are buttery and packed with caramel flavour. Crispy at the edges and slightly chewy in the center, they are the perfect tea dunking cookie.

Since these cookies are packed with oats and whole wheat flour, they could almost be considered a healthy cookie.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill time 1 hour hr

Servings 25 cookies

Calories 211 kcal

Ingredients

  

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Cookies

• 250 grams unsalted butter removed from fridge 30 minutes before making dough
• 160 grams light brown sugar
• 78 grams golden syrup
• 188 grams rolled oats also called old fashioned oats
• 200 grams wholewheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt

For coating cookies

• 200 grams bittersweet or semi-sweet chocolate coarsely chopped
• 2 teaspoons coconut oil
• 2 Tablespoons flaky sea salt
• 200 grams edible gold leaf flakes optional
• 100 grams gold sanding sugar optional

Instructions

 

Cookies

• In a large bowl, with a hand mixer, or stand mixer fitted with paddle attachment, cream together butter and sugar until pale and smooth, abut 3-4 minutes.
• Add golden syrup and beat well to combine. Mix in oats. Mix in whole wheat flour, baking powder, baking soda and salt.
• Line a baking sheet with parchment paper and Using a 1.5 inch ice cream scoop, (I used this one),scoop out mounds of dough. Place scoops on parchment lined cookie sheet. They can be right next to each other on the baking sheet for now, as you are just putting them there to chill. Cover baking sheet with plastic wrap to prevent cookies from absorbing unwanted fridge odours. Chill dough for at least 1 hour, or up to 24 hours.
• Preheat oven to 350°F. Stack 2 half sheet pans (13×18 inches) together, lining the top sheet with parchment paper. Doubling the baking sheets insulates the bottom of the cookies so they do not get burned.
• Place on baking sheet, leaving at least 2 inches between cookies, as they will spread as they bake. I fit 8 cookies onto a half sheet pan (13×18 inches).
• Bake for 7 minutes. Turn baking sheet 180°. Continue baking for an additional 6-7 minutes. The cookies may be a bit irregular looking, and not completely circular. While they are still warm, use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again) Repeat with remaining cookie dough.

Decorating

• Melt chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water or in the microwave, for 1 minute at 50% power. Stir until melted.
• Dip the bottom (flat surface) of each cookie in the melted chocolate and let excess drip off. Place on parchment lined baking sheet, chocolate side up and let harden.
• Transfer any leftover melted chocolate to a disposable piping bag. Pipe a few decorative lines of chocolate onto cookie and while still wet, sprinkle lightly with sanding sugar and sea salt. If using gold flakes, apply a few tiny flakes to each cookie, using small bamboo tweezers.
• Store cookies in airtight container for 3-4 days or freeze for up to 6 weeks.

Notes

This recipe calls for golden syrup, which is not the same as corn syrup. Corn syrup is made from corn(starch), whereas golden syrup is made from sugar. The flavour is also different. Corn syrup has a very mild flavour, whereas golden syrup has a more pronounced buttery caramel flavour. 

Golden syrup is available easily online and is worth seeking out for the unique flavour and texture it adds to these cookies. 

 

I have made my cookies extra fancy by topping them with edible gold leaf flakes and gold sanding sugar. Totally optional but so pretty. 

 

If you are going to use edible gold leaf flakes, I highly recommend buying an inexpensive set of bamboo tweezers for applying it. Metal tweezers cause too much static cling. 

Nutrition

Calories: 211kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 716mgPotassium: 113mgFiber: 2gSugar: 12gVitamin A: 255IUCalcium: 29mgIron: 1mg

Tried this recipe?Let us know how it was!

I hope you’re inspired to bake these Oat Crumble Cookies and add your own fancy touch with a sprinkle of gold. They’re fun to make, delicious to eat, and sure to impress anyone lucky enough to try them. If you give this recipe a go, I’d love to hear how they turn out! Leave a comment or tag me on Instagram—I can’t wait to see your creations. Happy baking!