If you have a sweet tooth that loves a little wholesome twist, then this Oatmeal Chocolate Chip Cookies Recipe is going to be your new best friend. These cookies perfectly balance the hearty chew of oats with the melt-in-your-mouth delight of dark chocolate chips, wrapped in the subtle warmth of cinnamon and the wholesome bite of whole wheat flour. Not only are they a treat for your taste buds, but they’re also a comforting snack that feels both indulgent and nourishing. Trust me, once you try them, this recipe will become a staple in your baking repertoire.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that each play a vital role in crafting the perfect oatmeal chocolate chip cookie. From the quick oats that give you that irresistible texture to the honey that adds natural sweetness and moisture, every component brings something special to the table.
- Quick oats: Provide chewiness and a wonderful texture that sets these cookies apart from regular chocolate chip cookies.
- Whole wheat flour: Adds a wholesome, nutty flavor and a slight heartiness that balances the sweetness.
- Baking powder: Gives the cookies just enough lift to be soft but not cakey.
- Cinnamon: Infuses a warm, comforting spice that enhances the cookie’s cozy vibe.
- Kosher salt: Intensifies all the flavors, making the sweetness and chocolate pop.
- Butter: Melted and cooled to add richness and that classic cookie softness.
- Vanilla extract: Elevates the flavor and rounds out the sweetness.
- Egg: Helps bind the dough and gives structure to the cookies.
- Honey: A natural sweetener that keeps the cookies moist and tender.
- Dark chocolate chips: Use between half a cup and three-quarters for a rich, melty chocolate surprise in every bite.
How to Make Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Set your oven to 325°F (163°C) and line a large baking sheet with parchment paper or a silpat. This ensures your cookies don’t stick and bake evenly, which is key to that perfect chewy edge and soft center.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the quick oats, whole wheat flour, baking powder, cinnamon, and kosher salt. This combination not only flavors your cookies but helps distribute the rising agent evenly so every bite has the right texture.
Step 3: Combine the Wet Ingredients
In another bowl, take your melted butter (don’t worry if there are some lumps) and stir in the vanilla. Crack in the egg and whisk until smooth, then add the honey for that natural touch of sweetness that also locks in moisture.
Step 4: Bring Wet and Dry Together
Pour your dry mixture into the bowl with the wet ingredients. Stir gently with a wooden spoon until everything is just combined. Avoid overmixing because that can make your cookies tough, and we want tender, chewy bites here.
Step 5: Prepare and Mix in the Chocolate Chips
Reserve about half of the dark chocolate chips for topping later. Roughly chop the rest and fold them into the dough so every cookie has beautiful pockets of melted chocolate inside.
Step 6: Chill the Dough
Pop your cookie dough in the fridge for about 30 minutes to help it firm up—which means your cookies hold their shape beautifully while baking. Short on time? Freezing for 15 minutes also works wonders.
Step 7: Shape and Bake
Roll the dough into roughly 15 balls or 12 bigger ones if you like a chunkier cookie, spacing them about 2 inches apart on your baking sheet. Bake for 12 to 13 minutes until just golden around the edges, keeping an eye so they stay chewy.
Step 8: Finish with Chocolate Chip Topping and Cool
Right out of the oven, press the reserved chocolate chips onto the tops of your cookies for a glossy, inviting look just like you’d find in a bakery. Let your cookies cool on the sheet for a few minutes before transferring to a wire rack—this is where they firm up to that perfect chewy texture.
How to Serve Oatmeal Chocolate Chip Cookies Recipe
Garnishes
For an extra special touch, sprinkle a pinch of flaky sea salt on top of your warm cookies just after baking. It beautifully balances the sweetness and highlights the deep chocolate flavor.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, creamy vanilla ice cream, or even a hot cup of coffee or chai tea. The warmth of the drink contrasts with the cookie’s texture for a satisfying snack or dessert.
Creative Ways to Present
Consider serving these cookies sandwiched with a scoop of ice cream between two for a quick and irresistible homemade cookie ice cream sandwich. Or crumble them over yogurt or a fruit bowl for a delightful texture upgrade.
Make Ahead and Storage
Storing Leftovers
Store your leftover oatmeal chocolate chip cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making them the perfect grab-and-go treat.
Freezing
To freeze, place baked cookies on a tray in a single layer and pop into the freezer. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to three months and thaw quickly at room temperature.
Reheating
Warm your cookies briefly in the microwave or oven (a few seconds in the microwave or 5 minutes at 300°F in the oven) to revive that freshly-baked softness and melty chocolate feel. It’s like taking a bite of fresh-baked magic again!
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, you can substitute old-fashioned oats, but the texture will be a bit heartier and less fine. If you like a chewier cookie with more oat texture, old-fashioned oats are a great choice!
What if I don’t have whole wheat flour?
All-purpose flour works just fine as a substitute. However, whole wheat flour adds a lovely nuttiness and extra fiber, making your cookies a little more wholesome.
Can I make these cookies vegan?
To veganize the Oatmeal Chocolate Chip Cookies Recipe, swap butter for coconut oil or vegan margarine, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and ensure your chocolate chips are dairy-free.
Why do I need to chill the dough?
Chilling the dough helps the cookies keep their shape while baking, reducing spreading. It also allows the flavors to meld, intensifying the deliciousness of the final cookie.
How can I make these cookies more chocolatey?
Use additional chocolate chips or even chopped chocolate chunks. You can mix in a few mini semi-sweet chips along with the dark ones for a contrasting sweetness that makes every bite indulgent.
Final Thoughts
This Oatmeal Chocolate Chip Cookies Recipe is one of those keepers you’ll want to bake again and again. It’s simple, wholesome, and ridiculously delicious, blending familiar flavors with a cozy homemade touch. Whether you’re baking for a family gathering, a cozy night in, or just a little self-care treat, these cookies promise smiles and sweet satisfaction every single time. Give this recipe a try, and watch them disappear faster than you can say “cookie time.”
Print
Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Oatmeal Chocolate Chip Cookie Recipe features wholesome ingredients like quick oats and whole wheat flour combined with rich dark chocolate chips for a deliciously chewy and satisfying treat. With a hint of cinnamon and honey for natural sweetness, these cookies bake to golden perfection and are perfect for snacking or dessert.
Ingredients
Dry Ingredients
- 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)
Wet Ingredients
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup honey
Chocolate Chips
- 1/2 cup to 3/4 cup dark chocolate chips, divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silpat to prevent sticking and ensure even baking.
- Prepare Mixing Bowls: Gather two medium bowls, one for dry ingredients and one for wet ingredients, to keep the mixing process organized and efficient.
- Mix Dry Ingredients: In one bowl, whisk together the quick oats, whole wheat flour, baking powder, cinnamon, and salt until combined and evenly distributed.
- Mix Wet Ingredients: In the second bowl, melt the butter (it’s okay if some lumps remain) and let it cool slightly. Whisk in the vanilla extract, then add the egg and whisk to combine. Finally, whisk in the honey until smooth.
- Combine Wet and Dry Mixtures: Pour the dry ingredient mixture into the wet ingredients. Use a wooden spoon to stir until just combined, avoiding overmixing to keep the cookies tender.
- Prepare Chocolate Chips: Reserve about half of the chocolate chips. Roughly chop the remaining chocolate chips with a sharp knife, then fold them into the cookie dough for more even chocolate distribution.
- Chill the Dough: Cover and refrigerate the dough for about 30 minutes or, for a quicker option, freeze for about 15 minutes. This step helps the cookies retain their shape while baking.
- Shape Cookies: With your hands, shape the dough into roughly 15 balls (or 12 if you prefer larger cookies), and place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake in the preheated oven for 12-13 minutes or until the cookies have just started to brown on the edges. Keep an eye to avoid overbaking for chewier cookies.
- Finish and Cool: Immediately after removing from the oven, press the reserved chocolate chips into the tops of the warm cookies for a bakery-style appearance. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough before baking is essential to prevent the cookies from spreading too much.
- Feel free to adjust the amount of chocolate chips based on your preference.
- For chewier cookies, avoid overbaking and remove cookies as soon as edges turn golden brown.
- Whole wheat flour adds a nutty flavor and extra fiber compared to all-purpose flour.
