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
Scale
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.
