Back to Recipe Menu

American chocolate cookies


  • Preheat oven to 140°C fan forced (160°C normal).
  • Place the rolled oats in a food processor and whiz up until finely ground. Then add the flour, bicarb and salt. Whiz again to mix. 
  • Cream the sugar and butter in a large bowl using a hand mixer. Then add the egg and vanilla and beat well. Add the flour mixture with the coconut, walnuts and chocolate, and fold in using a wooden spoon.
  • Then form the mixture into about 16 golf-sized balls and place on 2 lightly oiled and lined baking trays, leaving plenty of space between each one. Cook in the oven for about 15 mins, switching the trays around after about 5 mins.
  • When ready, remove from the oven and set aside for about 1 min on the trays, before transferring to a cake rack/s to cool.


  • 85 gm rolled oats
  • 100 gm self-raising flour
  • ½ tspn bicarb of soda
  • ½ tspn sea salt flakes
  • 100 gm brown sugar
  • 100 gm unsalted butter, softened
  • 1 egg
  • ½ tspn vanilla extract
  • 25 gm desiccated coconut
  • 85 gm chopped walnuts
  • 200 gm dark cooking chocolate, chopped
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm