Spelt, Oat & White Chocolate Cookies

Spelt, oat and white chocolate cookies with ingredients

If you have an oven, local grocery store and electric mixer you gotta try these cookies! Spelt, oats and white chocolate (the latter caramelises in the oven). Perfectly nutty, with a hint of salty, they’re my perfect biscuit. Keep half the mix in the freezer and bake whenever you may need some fresh cookies in your life. 


  • 250g salted butter, softened (or 250g unsalted butter + ½ tsp kosher salt)
  • 100g caster sugar
  • 50g light brown sugar
  • 1 tsp vanilla extract
  • 120g plain flour
  • 120g spelt or rye flour 
  • 110g rolled oats
  • 120g roughly chopped white chocolate


  1. In a stand mixer with the paddle attachment (or using an electric hand beater), cream butter, sugars and vanilla extract until very pale and fluffy.
  2. Add flours and beat on low until just combined.
  3. Add rolled oats and white chocolate and beat on low until just combined.
  4. Remove bowl and fold through any remaining dry bits using a large spatula.
  5. Cut two large pieces of gladwrap (or baking paper).
  6. Divide dough in half and place each half on individual glad wrap pieces.
  7. With your hands, gently shape dough into a log, wash your hands, then fold over plastic.
  8. Use your hands to roll out the dough inside the plastic wrap until it becomes a cylinder log. Press in the top and bottom to flatten the ends.
  9. Freeze or refrigerate for at least 45 minutes, until firm.
  10. Using a sharp knife, slice logs into 1cm pieces and place on a lined baking tray, 3cm apart. If the rounds fall apart while slicing, just gently press the pieces back together - they will come out fine.
  11. To bake, preheat oven to 150°c.
  12. Bake for 10-15 minutes (mine typically take 13), until golden brown around the edges.

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