These easy chocolate chip flapjacks are so quick to make and you only need 5 ingredients for them! They are a super-easy snack to enjoy with a cup of tea or coffee or to add into lunchboxes for kids or adults...
These easy chocolate chip flapjacks are so quick to make and you only need 5 ingredients for them!
They are a super-easy snack to enjoy with a cup of tea or coffee or to add into lunchboxes for kids or adults alike.
Soft and chewy flapjack squares dotted with chocolate chips can be enjoyed as a snack on the go anytime.
They are also perfect as part of a picnic or as a sweet dish as part of a party spread. So versatile!
[feast_advanced_jump_to]Ingredients
Here are the ingredients you will need. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
butter – I normally use unsalted butter as that is what i keep in my fridge. You can use salted or unsalted butter to make flapjacks, both with great results – there is plenty of sweetness in this recipe with the light brown sugar and golden syrup anyway.golden syrup – adds golden colour and caramel flavour, in flapjacks golden syrup also brings chewiness.light brown sugar – you can use granulated or caster sugar instead if you like.oats – I use the supermarket basics rolled oats, also known as porridge oats (oatmeal). I keep these in my store cupboard for porridge for cold mornings. These work so well, there is no need to use the more expensive type of oats like jumbo oats etc. Don’t use instant oats (Ready Brek etc), these are processed, finely milled oats and will not produce the right texture.chocolate chips – I tend to use milk chocolate chips most often but sometimes switch them out and replace with dark chocolate or white chocolate chips for a change. You can use chocolate chunks in place of choc chips, you’ll have slightly larger chocolate pieces if so.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this chocolate chip flapjack recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Preheat the oven to 180°C / 350°F. Measure out your butter, golden syrup and light brown sugar in a bowl.
Melt it on high in the microwave for 2 minutes, stirring well after each minute.
Measure out your oats in another bowl, then pour the butter/sugar mixture in and stir well to combine the ingredients fully.
Leave the mixture to cool for 5-10 minutes before adding two thirds of the chocolate chips.
Enjoy with a cup of tea! Or grab one for a quick breakfast on the go.
Variations
Instead of milk chocolate chips, use white or dark chocolate chips, or a mixture.
Add a handful of chopped nuts such as hazelnuts, almonds or your favourite kind of nut.
Add a handful of raisins or sultanas.
Equipment
weighing scalesmixing bowl9 inch square baking panFAQs
Storage
Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Once baked keep them in an airtight container on fresh baking paper and use within 2-3 days.
Freezing
You can freeze these flapjacks in portions wrapped well in plastic wrap or foil, then in a freezer bag, for up to three months.
Avoiding crumbly flapjacks
To avoid your chocolate chip flapjacks being crumbly make sure you only score them while they are warm, and don’t cut them fully into squares. As the flapjacks cool they will harden, so if you score them while warm then wait until hard before cutting them up fully this will help them stay together.
Other ways to make them firmer include – pressing them down really well with your wooden spoon in the tin before baking; adding a little extra golden syrup.
More to try
If you like flapjacks, you might also like these:
Slow Cooker Chocolate FlapjacksRhubarb FlapjacksApricot FlapjacksRecipe
Chocolate Chip Flapjacks
Ingredients
Instructions
Notes
Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Once baked keep them in an airtight container on fresh baking paper and use within 2-3 days. Freezing
You can freeze these flapjacks in portions wrapped well in plastic wrap or foil, then in a freezer bag, for up to three months. Avoiding crumbly flapjacks To avoid your chocolate chip flapjacks being crumbly make sure you only score them while they are warm, and don’t cut them fully into squares. As the flapjacks cool they will harden, so if you score them while warm then wait until hard before cutting them up fully this will help them stay together.
Other ways to make them firmer include – pressing them down really well with your wooden spoon in the tin before baking; adding a little extra golden syrup.
Nutrition
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