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  • Writer's pictureRomyL

Sesame Seed Chocolate-Dipped Oatmeal Cookies

Makes 12


Hellloo cookie lovers! We meet again. This time i'm bringing you the very-addicting oatmeal cookie with a slight twist. When I was 16 my mum use to melt down chocolate bars and mix in a bunch of black and white sesame seeds. Skeptical teenage Romy approached with caution but quickly I was the biggest advocate for sesame seeds chocolate. I ate blocks of the stuff to the point where mum just stopped making it.

I decided to add a bit more deliciousness to the already-delicious oatmeal cookie by smothering it in this sesame seed chocolate. No, I do not temper the chocolate (who has the time for that???) just pop these bad boys in the fridge and they're ready to eat pretty quickly.

As you may have started to gather, I'm a bit of a #cookiemonster.


  • If you want the chocolate to stay hard outside of the fridge and not melt in your hands then temper it. But lol... good luck, in my opinion it's not worth it.

  • If you can't grind your oats into a flour then it's okay to just use whole oats.

  • Try dark or semi-sweet or even white chocolate! Whatever you prefer.



  • 1/2 cup of brown sugar

  • 1/2 cup of white granulate sugar

  • 1/2 cup of butter, softened

  • 1 large egg

  • 1/2 teaspoon vanilla bean paste

  • 1 cup of plain flour

  • 1/4 teaspoon of cinnamon

  • 1/4 teaspoon of nutmeg

  • 1/2 teaspoon of baking soda

  • Pinch of salt

  • 1/2 cup of ground oats into a fine powder

  • 1 cup of plain oats

  • 1 bar of milk chocolate, roughly chopped

  • 1 tablespoon of white sesame seeds

  • 1 tablespoon of black sesame seeds


  1. Preheat your oven to 190℃ (374℉).

  2. Cream together the butter and sugar. Beat in the egg until light and fluffy. Mix in the vanilla.

  3. Fold in your flour, baking soda, salt, cinnamon, and nutmeg until incorporated. Then fold in your ground oats and plain oats.

  4. On a lined baking tray place tablespoons of the cookie mixture, rolled into balls, 2 inches apart. Press down the balls slightly with a fork.

  5. Place in the oven for 8-10 minutes until slightly golden.

  6. Whilst the cookies are in the oven, place the chocolate in a double boiler and melt the chocolate. Take off the heat and mix in half the sesame seeds.

  7. When the cookies have cooled down. Use a spoon to spread the chocolate mixture over half a cookie. Repeat with all the cookies. Sprinkle the rest of the sesame seeds on the cookies. Place in the fridge for at least 20 minutes to harden the chocolate. THEN ENJOY!

Stay Salty,

Romy xx

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