Step-by-Step Guide to Baking Classic Oatmeal Cookies with Crispello Chunks

There's something undeniably comforting about the aroma of freshly baked cookies wafting through your kitchen. When it comes to timeless treats, classic oatmeal cookies with Crispello chunks strike the perfect balance between chewy warmth and bursts of chocolatey crunch. These cookies combine the wholesome charm of oats with the unexpected delight of Cadbury’s Crispello, those airy, chocolate-filled nuggets that melt and crunch at once. So here’s a detailed, step-by-step guide to baking a batch that’s delicious and tempting.

Ingredients:

• 1 cup unsalted butter (softened)
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional but recommended)
• 3 cups rolled oats
• 1 ½ cups Crispello chunks (roughly chopped)

Method:

1. Chop your Crispello pieces using a sharp knife into medium and small bits, some to melt slightly and some to retain their crunch. Keep them refrigerated until ready to mix, as this helps preserve their structure while baking.
2. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. The brown sugar brings depth and moisture, while the granulated sugar gives the cookies a slightly crisp edge. Use a stand mixer or handheld mixer to beat the mixture until it becomes light and fluffy. This step is key to ensuring your cookies have that perfect blend of chewiness and crispness.
3. Now crack in your eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated. This is where the cookie dough starts to take shape, becoming moist, fragrant, and glossy.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. The cinnamon is optional, but it adds a lovely warmth that pairs beautifully with oats and chocolate.
5. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix, as that can lead to tougher cookies.
6. Once incorporated, fold in the rolled oats and the chopped Crispello chunks. Be gentle, and use a spatula and mix until everything is evenly distributed. You’ll start to see the dough thicken with the oats and you’ll notice the chunks of Crispello peeking through.
7. This step is often skipped in a hurry, but chilling the dough for at least 30 minutes helps the cookies retain their shape and enhances their flavor. Cover the bowl with cling wrap and pop it in the refrigerator. While chilling, the fats solidify, which slows down the spreading during baking and results in thicker, chewier cookies with concentrated flavor.
8. Preheat your oven to 175 C or 350 F.
9. Line baking sheets with parchment paper or silicone mats.
10. Scoop heaping tablespoons of dough and roll them into balls. Place them on the baking sheet, leaving about 2 inches of space between each cookie.
11. Bake for about 12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to bake on the sheet even after being removed from the oven, so don’t overdo it.
12. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
13. Serve warm, with coffee or tea. You can also serve with a scoop of ice cream, even perhaps crushing the cookies over the ice cream, or with a dollop of whipped cream.
14. Store the cookies at room temperature in an airtight container for 7 days. Plan the size of your batches so you don’t need to freeze the cookies. But you can freeze the cookie dough for up to 2 months. When you want to bake cookies, simply bring out the dough and scoop enough for as many cookies as you want. Let them thaw at room temperature and then bake.

Tips:

• If you can’t find Crispello chunks, buy full sized chocolate bars and chop them up into small pieces. The idea is to have uneven bits of the chocolatey wafer to contrast with the smooth texture of the cookie.
• Make sure the butter you’re using is at room temperature. If you use butter that’s cold, it will be solid and won’t mix in properly with the dough, and the result will be uneven. So let the butter sit out at room temperature for 20 minutes and soften naturally before you use.