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Oat Cookies with White Chocolate Lemon Dip

Oat Cookies with White Chocolate Lemon Dip

  • Cooking Time
    1hr 30min
  • Difficulty
  • Serves

Recipe by Angie Boyd


750ml Rolled oats
187ml Whole wheat flour
5ml Bicarbonate of soda
5ml Baking powder
Pinch Salt
280ml Selati Demerara sugar
60ml Golden syrup
187ml Butter, softened
60ml Peanut butter
2 Eggs, medium
5ml Vanilla extract
125ml Desiccated coconut
125ml Salted peanuts, chopped roughly
125ml Chocolate chips

120g White chocolate
20g Butter
50g Water
50g Selati Granulated white sugar
1 Lemon, squeezed juice and grated zest


• Preheat the oven to 160ºC.
• Stir together the oats, flour, bicarb of soda, baking powder, coconut and salt in a medium bowl and set aside.
• Place the sugar, golden syrup, butter, and peanut butter into the bowl of an electric mixer fitted with the flat beater attachment. Mix on medium speed until pale and fluffy.
• Add the eggs and vanilla and mix until smooth.
• Reduce speed to low. Add the oat mixture and mix until just combined. Mix in peanuts and chocolate chips.
• Roll small balls of dough and place about 5cm apart on baking sheets lined with non-stick baking paper.
• Bake the cookies, rotating halfway through, until golden brown and just set (12 to 15 minutes.)
• Allow to cool for 5 minutes. Then transfer the cookies to wire racks to cool completely. Store in airtight containers until ready to serve. Serve on pretty plates with the dip on the side.

• Chop the chocolate, and place together with the butter, into a bowl.
• Place the sugar, water and lemon juice into a small pot. Set over a medium heat and stir until the sugar has dissolved.
• Raise the heat and allow to boil for 30 seconds.
• Pour the hot syrup over the chopped chocolate and butter and leave for about a minute.
• Stir the chocolate mixture with a whisk until smooth and then stir in the lemon zest.
• Serve warm with the cookies.