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
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
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.
