If you’re searching for a wholesome yet indulgent treat, this Oatmeal Chocolate Chip Cookies Recipe is exactly what you need to add to your baking repertoire. Combining hearty oats and the rich sweetness of dark chocolate chips in every chewy bite, these cookies offer the perfect balance of texture and flavor that feels both comforting and a little bit special. Whether it’s a cozy afternoon snack or a delightful dessert, this recipe brings warmth and happiness straight from your oven to your heart.
Ingredients You’ll Need
These ingredients are simple pantry staples, each one carefully chosen to build the perfect cookie from the inside out. From the nutty richness of whole wheat flour to the warm embrace of cinnamon, every element contributes depth and character to the final cookie.
- Quick oats: Adds that signature chewy texture and wholesome flavor that makes these cookies feel satisfying.
- Whole wheat flour: Provides a subtle nuttiness and hearty body, making the cookies more nutritious without sacrificing softness.
- Baking powder: Gives the cookies a gentle lift for a tender crumb.
- Cinnamon: Infuses warm spice notes that brighten the flavor beautifully.
- Kosher salt: Enhances the sweetness and balances all the flavors perfectly.
- Butter: Melted and cooled, it adds richness and helps make the cookies wonderfully tender.
- Vanilla: Brings a sweet floral aroma that complements the chocolate.
- Large egg: Binds the ingredients together and contributes to the soft texture.
- Honey: Natural sweetness that also keeps the cookies moist and chewy.
- Dark chocolate chips: Divided for a mix of melted pockets of chocolate inside and glossy chips on top for visual appeal.
How to Make Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare Your Pan
Start by getting your oven ready at 325°F (163°C). Line a large baking sheet with parchment paper or a silpat — this little step ensures your cookies won’t stick and they’ll bake evenly, which is key for perfect results.
Step 2: Organize Your Mixing Bowls
Keeping dry and wet ingredients separate makes mixing straightforward and prevents overworking the dough. Set out two medium bowls to make the process smooth and enjoyable.
Step 3: Whisk Together Dry Ingredients
In one bowl, combine quick oats, whole wheat flour, baking powder, cinnamon, and kosher salt. Whisk everything until it looks uniformly mixed. This step ensures every bite has consistent flavor and texture.
Step 4: Mix Wet Ingredients
Melt the butter (leaving some small lumps is fine) and let it cool slightly. Then whisk in vanilla extract, add the egg, and combine thoroughly. Finish by whisking in the honey until the mixture is smooth and inviting.
Step 5: Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet, then gently stir with a wooden spoon until just combined. Be careful not to overmix because you want tender, chewy cookies — overworking the dough can make them tough.
Step 6: Prepare and Fold in Chocolate Chips
Reserve about half of your dark chocolate chips to press on top later. Roughly chop the remaining chips and fold them into the dough to spread melty pockets of chocolate throughout each cookie.
Step 7: Chill the Dough
Cover and refrigerate your dough for around 30 minutes or freeze for 15 if you’re in a rush. Chilling firms up the dough so your cookies hold their shape beautifully as they bake.
Step 8: Shape and Bake the Cookies
Roll the dough into approximately 15 small balls or 12 larger ones if you prefer a bigger cookie. Space them out by about 2 inches on your prepared baking sheet. Bake them for 12-13 minutes until the edges just start to turn golden — this guarantees that perfect chewy center.
Step 9: Finish with Reserved Chocolate Chips and Cool
When the cookies come out of the oven, gently press the reserved chocolate chips on top while they are still warm for a luscious, bakery-style finish. Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely and set.
How to Serve Oatmeal Chocolate Chip Cookies Recipe
Garnishes
Add a sprinkle of flaky sea salt over the top of warm cookies to accentuate the chocolate and honey’s sweetness. A light dusting of powdered sugar can add a whimsical, festive touch perfect for gifting or special occasions.
Side Dishes
Pair these cookies with a cold glass of milk for a classic combo or a cup of spiced chai tea to echo the cinnamon note in the cookies. For adults, a rich coffee or even a creamy hot chocolate complements their hearty texture wonderfully.
Creative Ways to Present
Transform your oatmeal chocolate chip experience by sandwiching two cookies with a scoop of vanilla ice cream or creamy peanut butter. You can also crumble them over yogurt or dessert bowls for added crunch and a delightful twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They stay soft and chewy for about 4-5 days — perfect for snacking throughout the week.
Freezing
Freeze baked cookies by layering them between sheets of parchment paper in a freezer-safe container. You can also freeze shaped dough balls; thaw overnight in the refrigerator before baking for fresh cookies anytime you crave them.
Reheating
Warm your cookies briefly in the microwave for 10-15 seconds or in a low oven to revive that fresh-baked softness and melt the chocolate chips delightfully. It’s like they just came out of the oven again!
FAQs
Can I use old-fashioned oats instead of quick oats?
Absolutely! Old-fashioned oats will work just fine; they will add a bit more texture to the cookies, making them chewier and heartier.
What if I don’t have whole wheat flour on hand?
You can substitute with all-purpose flour if needed, but the cookies will be a little less nutty and dense. Adding a tablespoon of wheat germ can help keep some of the wholesome flavor.
How do I make these cookies vegan?
Try using a flax egg or chia egg in place of the egg and swap butter for a plant-based alternative. Use maple syrup instead of honey to keep everything plant-friendly.
Can I add nuts or dried fruit?
Certainly! Chopped walnuts, pecans, or dried cranberries add wonderful textures and flavors. Just fold them in when you add the chocolate chips.
Why is it important to chill the dough?
Chilling helps the dough firm up, so the cookies don’t spread too much while baking, resulting in thicker, chewier cookies packed with flavor.
Final Thoughts
This Oatmeal Chocolate Chip Cookies Recipe is an absolute gem to have in your baking arsenal. It’s straightforward, fulfilling, and delivers cookies that feel both simple and special — perfect for sharing with friends or savoring on your own. I can’t wait for you to try it and experience just how comforting and delicious homemade cookies can be!
Print
Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Oatmeal Chocolate Chip Cookie recipe combines wholesome whole wheat flour and quick oats with rich dark chocolate chips for a deliciously chewy texture and balanced sweetness with honey. These cookies are easy to prepare, baked to perfection at a moderate temperature, and irresistible as a snack 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
Add-ins
- 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 mat to prevent sticking and ensure even baking.
- Prepare Mixing Bowls: Use two medium bowls—one for dry ingredients and one for wet ingredients—to keep the mixing process organized.
- Mix Dry Ingredients: In one bowl, whisk together the quick oats, whole wheat flour, baking powder, cinnamon, and salt until combined evenly.
- Mix Wet Ingredients: In the second bowl, melt the butter (it’s okay if some lumps remain) and let it cool slightly. Whisk in vanilla extract, then add the egg and whisk to combine. Finally, add and whisk in the honey until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the dry ingredient mixture into the wet ingredients. Use a wooden spoon to stir until just combined, being careful not to overmix to ensure tender cookies.
- Prepare Chocolate Chips: Reserve about half of the chocolate chips for topping. Roughly chop the remaining chocolate chips with a sharp knife and fold them into the cookie dough for even chocolate distribution.
- Chill the Dough: Cover the dough and refrigerate for about 30 minutes or freeze for 15 minutes for a quicker chill. This step helps the cookies retain their shape during baking.
- Shape Cookies: Using your hands, form the dough into roughly 15 balls (or 12 for 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 begin to brown on the edges. Watch closely to avoid overbaking so the cookies remain chewy.
- Finish and Cool: Right after removing the cookies from the oven, press the reserved chocolate chips into the tops for a bakery-style look. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Using whole wheat flour adds fiber and a nutty flavor but you can substitute with all-purpose flour for a lighter texture.
- Chilling the dough is important to avoid spreading and helps maintain cookie shape.
- Adjust baking time slightly for thicker or thinner cookies.
- Dark chocolate chips provide a rich, less sweet contrast; milk chocolate chips can be used if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
