Chocolate Oat Cakes No 97

These are excellent biscuits/cookies for children. As cookies go they are low in fat, relatively low in sugar and have lots of rolled oats in them. My grown up kids all enjoyed them, and the dog… and as I share this recipe with you, I’m enjoying my second one and thinking I should wrap them up and stick them in the freezer before I eat the 25 that are left.

I like recipes that are easy peasy, quick and tasty and utilize ingredients most of us would find in our kitchen cupboards at anytime. This one fulfills that criteria..

Chocolate Oat Cakes

  • 2 oz (56g) margarine
  • 2 oz (56g) sugar
  • 8 oz (225g) self-raising flour (if using plain add 2 teaspoons of baking powder)
  • 1 breakfast cup (95g) of rolled oats
  • pinch salt
  • 1.5 oz (42g) of cocoa powder
  • milk and water


  1. Rub the margarine into the flour
  2. Add the rolled oats, sugar, pinch of salt and cocoa powder
  3. Mix well and add a little milk and water to moisten and stick the mixture together
  4. Roll into balls and press down until very thin with the back of a fork or alternatively roll out until thin, cut into rounds and prick all over with a fork
  5. Bake in an oven at 190C (380F) for about 15 minutes until golden brown.
  6. Sprinkle with sugar and cool on a wire rack

Makes 30

9 thoughts on “Chocolate Oat Cakes No 97

    • That sounds totally yummy, but did they have peanut butter in the 1940’s? I’d love to know. Keep the recipes coming.

      • The kids don’t eat 1940s- well only the occasional meal I cook them or treats like these. No there was not peanut butter in the Uk during most of the war except near the end when the brits tried many new treats brought in from the Americans 🙂 I’ve only seen a few British recipes using it! C xx

      • According to The Sun & The Guardian (among others) it has been on sale in the UK since it was first sold under the Peter Pan label in 1928, with the USA’s Sun-Pat launching in 1946.

  1. Hi! This looks like a very nice recipe, but not for dogs, unfortunately. Chocolate and cocoa powder contain theobromine which is highly toxic to them, and can even potentially kill them.
    I thought I’d better mention this. (Other seemingly innocent things to avoid are grapes/raisins, onions and anything related to them, avocados, and macadamia nuts.)
    Stay safe!! 🙂

  2. I’m using this for a school project and I’m not quite sure how much milk and water to use , does anyone have exact or rough measurements ?

    • Hi Abigail, I would add in one spoon of milk/water at a time. Add the spoonful and mix, you need to start seeing the mixture clump together to form a dough but not get too sticky. So put on one spoonful of milk that you’d normally eat breakfast with, mix, add another spoonful if needed, mix and keep repeating until the mixture clumps together and you can stick it all together with your hands. Hope this helps C xxxx

  3. Peanut Butter & Chocachine Oatcakes
    275g oat flakes or porridge oats
    230g peanut butter
    150g caster sugar
    100g self raising flour
    1 tbl cocoa powder
    1 tsp coffee powder
    Preheat the oven to 180°C/fan 160°C/gas 4 & prepare your tray. Whizz the oats in a blender to the texture you prefer for the finished biscuit. Add all the other ingredients & whizz to bring the dough together, add a little water if too crumbly. On a lightly floured surface roll out the dough out thinly, cut, arrange on the tray, prick each a few times with a fork (prevents excessive puffing up) & bake for about 15-10 minutes till slightly firm. Cool on the ray before transferring to a wire rack.
    These are amazing sandwiched in pairs & top coated with rich dark chocolate.

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