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.
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.