These are easy go-to Chocolate Chip flapjacks. Made with just honey, brown sugar, butter, oats and chocolate chips. Easy to make and they freeze great!
Yes, friends, you’ve seen these before. They first featured on the blog back in 2016 but they needed a bit of an update. Like many recipes from back then, they didn’t shine to their full potential. Let’s just leave it at that…hahaha.
If I had time, I would probably redo every single recipe from the first year, but……that’s not going to happen!
The flapjacks were desperate thought. And they are still to this day, one of the most popular recipes on the blog.
I hope you get a chance to make them. But please read all the instructions and NOTES carefully. Although flapjacks are easy, they are just as easy to mess up.
The Ingredients to Make Chocolate Chip Flapjacks
- We’re just using five basic ingredients. Oats, butter, brown sugar, honey and chocolate chips.
Let’s Start
- In a medium saucepan, add the butter, brown sugar and honey. Place over a medium heat on the stove top and stir until it melts. This will take 2 – 3 minutes. Don’t let it boil or bubble. Remove from heat.
- Put the oats into a mixing bowl
- Pour the melted mixture into the oats and stir. Leave this to cool. It’s really important you leave this to cool before adding the chocolate chips. If you add it when the mixture is warm, the chocolate chips will melt.
- Add the chocolate chips. I’m using dark semi sweet chocolate chips, but you can use which ever kind you prefer.
- Gently stir them in. You will probably notice that some of them will melt slightly and this will happen so don’t worry about it.
- I’m using an 8 x 8 inch baking dish. I greased it and lined it with parchment paper.
- Put your mixture in the pan and evenly flatten it out. Firmly press it into the pan. You have to firmly press it in. I have to stress this point. The oats need to be packed in, otherwise they will crumble apart when baked.
- Bake in a preheated 350 degrees F/180 degrees C oven for about 15 minutes. They will be slightly golden at the edges and soft to touch when they are ready.
- Allow to cool, completely! Again, this is really important. When they come out of the oven they will still be soft and appear a little under baked. They are not. They will set as they cool. I know it hard to leave things to cool, but you just got to…hahaha!
- I leave mine for at least an hour before I attempt cutting into them. And here’s why I use parchment paper.
- When they have completely cooled, I lift out the parchment paper with the flapjacks and place it on a cutting board. Then I use a large sharp knife to cut them into 16 equal flapjacks.
And that my friends is how to make perfect flapjacks.
These are on the soft side. If you prefer crispier flapjacks, bake them longer than the stated time. We like ours a little soft and chewy.
My introduction to flapjacks was about 20 years ago and I made many before I got them just right.
I am pretty sure the very first time I had a flapjack was at Gigi’s place. That’s my mother in law and it was a long time ago.
I remember them being sweet, chewy and delicious. I asked for the recipe. For which there wasn’t really one. Just a spoken word about how much portions of fat to sugar. So, I did my best, and failed. I tried again, and failed. But eventually I got it right…haha!
Notes About the Chocolate Chip Flapjacks
- Traditionally, flapjacks use golden syrup, but you can’t buy that stuff around here. The closest substitute I could find is honey. While honey does work and they do taste great, they are not as chewy as if you use golden syrup. They are not crunchy either, so don’t worry. Still, this is a chewy flapjack.
- Allow the mixture to cool completely before adding the chocolate chips. Otherwise, you will just end up with melted chocolate in your flapjacks. Again, I know this from experience. The best teacher!
- When pressing them into the pan, make sure you do a real good job. Firmly press the mixture in or it will crumble when cooked.
- Also, don’t over bake them. They are not too forgiving if left in the oven too long. You will end up with something that you could break apart like a cracker. So, keep an eye on them. They will be quite soft when you remove them from the oven. They will set as they cool.
- You need to let them cool completely. If you try to cut them out when they are warm, they will fall apart.
Make no mistake, they are delish!
Happy Flapjack making!
Get the recipe!
Chocolate Chip Flapjacks
Ingredients
- 2 1/2 Cups oats
- 1/3 Cup brown sugar
- 1/4 Cup honey
- 1/2 Cup butter
- 1/2 Cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin and set aside.
- In a saucepan set over low heat, add the butter, honey and brown sugar. Stir until melted. Remove from heat.
- In a large bowl combine the melted mixture with the oats. Stir to combine and leave to cool. Add chocolate chips and mix with a spoon.
- Pour into prepared pan and flatten out evenly with a spatula. Bake for about 15 minutes. Should be golden around the edges and soft in the middle.
- Leave to cool on a wire rack completely before cutting into squares.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Allow the mixture to cool completely before adding the chocolate chips. Otherwise, you will just end up with melted chocolate in your flapjacks. Again, I know this from experience. The best teacher!
- When pressing them into the pan, make sure you do a real good job. Firmly press the mixture in or it will crumble when cooked.
- Also, don’t over bake them. They are not too forgiving if left in the oven too long. You will end up with something that you could break apart like a cracker. So, keep an eye on them. They will be quite soft when you remove them from the oven. They will set as they cool.
- You need to let them cool completely. If you try to cut them out when they are warm, they will fall apart.
Thanks For Stopping By & Hope To See You Soon!
