Oatmeal Chocolate Chip Cookie Recipe

Why Make This Recipe

Let’s be real for a sec—sometimes, you just need a cookie. But not just any cookie; you crave something that feels wholesome and indulgent at the same time. Enter the Oatmeal Chocolate Chip Cookie! These gems pack a nutritious punch with oats but also know how to treat your sweet tooth with a generous sprinkle of chocolate chips. Win-win, right? 🍪 Plus, they’re super easy to whip up, making them perfect for when the cookie craving strikes at midnight.

How to Make Oatmeal Chocolate Chip Cookies

Making these cookies is a breeze! You don’t need fancy equipment or skills. Just grab some bowls, a whisk, and your hands (for some serious cookie shaping). Here’s how you can make it happen:

1. Gather your ingredients and tools (trust me, you don’t wanna start mixing only to discover you’re out of honey).
2. Get your oven preheating—325°F is your magic number.
3. Set up two medium bowls: one for the dry stuff and one for the wet stuff.
4. Mix, melt, whisk, and fold as directed below, and you’re on your way to cookie heaven!

Ingredients

Here’s what you’re gonna need to make these delicious Oatmeal Chocolate Chip Cookies:

• 1 cup quick oats
• 3/4 cup whole wheat flour (spooned and leveled)
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons cinnamon
• 1/2 teaspoon kosher salt (scant)
• 2 tablespoons butter (melted and cooled)
• 1 teaspoon vanilla
• 1 large egg
• 1/2 cup honey
• 1/2 cup to 3/4 cup dark chocolate chips (divided)

Directions

1. Preheat your oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat. Just trust me on the parchment—it makes cleanup a breeze.
2. Grab your two medium bowls—one for the dry ingredients and another for the wet ones.
3. In the first bowl, whisk together oats, flour, baking powder, cinnamon, and salt. Seriously, give it a good whisk; it needs to be happy.
4. In the second bowl, melt the butter. You don’t need it to be completely melted—some lumps are totally fine! Let it cool slightly.
5. Whisk in the vanilla, then toss in the egg. Next, add the honey—stir it all together until it’s a happy mixture.
6. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Don’t overdo it, or you’ll have tough cookies (nobody wants that).
7. Save out about half of the chocolate chips. Roughly chop the remaining chips and fold them into the dough. More chocolate equals more happiness!
8. Refrigerate the dough for about 30 minutes, or freeze for around 15 minutes if you can’t wait that long.
9. Shape the dough into roughly 15 cookies or 12 if you can’t resist eating some dough (I won’t tell).
10. Place them on your baking sheet about 2 inches apart. Bake for 12-13 minutes until the edges start to brown.
11. Immediately press the remaining chocolate chips into the tops when they come out of the oven. It’s all about that chocolatey goodness!
12. Let cool on the pan for a few minutes before transferring to a cooling rack. And don’t forget the glass of milk!

How to Serve Oatmeal Chocolate Chip Cookies

These cookies are best served warm, preferably with an ice-cold glass of milk—like, seriously, they just go together. You can even heat them up in the microwave for a few seconds if they cool off too much. Want to impress your friends? Try stacking them up on a cute plate for a cookie bar. They won’t believe how simple they are to make!

How to Store Oatmeal Chocolate Chip Cookies

Got leftovers? (If only!) Store these cookies in an airtight container at room temperature, and they’ll stay fresh for about a week. You can even freeze them if you want to save some for a rainy day—just wrap each cookie individually in plastic wrap before tossing them in a freezer bag. When the craving strikes, simply thaw them, and you’re golden!

Tips to Make Oatmeal Chocolate Chip Cookies

• Don’t skip the chilling step—letting the dough rest helps them bake evenly and maintain a nice chewy texture.
• Feel free to use different types of chocolate or even add nuts if you’re feeling nutty. It’s your cookie, after all!
• If you’re nervous about baking time, check them at the 10-minute mark. Remember, cookies will continue to cook a little after you take them out!

Variation

Try swapping out the dark chocolate chips for white chocolate chips or even peanut butter chips. If you want a fruity twist, add dried cranberries or chopped nuts for an extra crunch!

FAQs

1. Can I use regular oats instead of quick oats?
Yes, but your cookies may turn out a bit chewier. Quick oats help give them that nice softer texture.

2. How can I make these cookies vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a plant-based butter for the melt.

3. What if I don’t have whole wheat flour?
No worries! All-purpose flour works just fine. They’ll still taste delicious, I promise!

Now you’re ready to bake up some magic! Happy cookie baking! 🍪✨

Oatmeal Chocolate Chip Cookies

Indulgent yet wholesome, these Oatmeal Chocolate Chip Cookies are quick to make and satisfy your cookie cravings with oats and chocolate chips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Course Dessert, Snack

Cuisine American

Servings 15 cookies

Calories 150 kcal

Ingredients

  

Dry Ingredients

• 1 cup quick oats
• 3/4 cup whole wheat flour (spooned and leveled)
• 1.5 teaspoons baking powder
• 1.5 teaspoons cinnamon
• 0.5 teaspoon kosher salt (scant)

Wet Ingredients

• 2 tablespoons butter (melted and cooled)
• 1 teaspoon vanilla
• 1 large egg
• 1/2 cup honey

Chocolate Chips

• 1/2 to 3/4 cup dark chocolate chips (divided)

Instructions

 

Preparation

• Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• In another bowl, melt the butter and let it cool slightly. Then whisk in the vanilla and add the egg and honey, stirring until combined.
• Combine the dry ingredients with the wet ingredients, stirring with a wooden spoon until just combined. Be careful not to overmix.
• Fold in roughly chopped dark chocolate chips, saving some to press into the tops of the cookies later.
• Refrigerate the dough for 30 minutes or freeze for 15 minutes.
• Shape the dough into about 15 cookies, spacing them 2 inches apart on the baking sheet.

Baking

• Bake cookies for 12 to 13 minutes until the edges start to brown.
• Immediately press the remaining chocolate chips into the tops of each cookie after removing them from the oven.
• Let cool on the pan for a few minutes, then transfer to a cooling rack.

Notes

Serve these cookies warm with a glass of milk. Store leftovers in an airtight container for about a week, or freeze individually wrapped in plastic for later.

Keyword Baking, Chocolate Chip Cookies, Cookie Recipe, Healthy Cookies, Oatmeal Cookies