There is something truly magical about baking a batch of warm, chewy oatmeal chocolate chip cookies that fill your home with the most inviting aroma. This Oatmeal Chocolate Chip Cookies Recipe is a perennial favorite, combining wholesome oats and whole wheat flour with the rich burst of dark chocolate chips. Each cookie boasts a perfect balance of textures and flavors, from the gentle warmth of cinnamon to the subtle sweetness of honey, making it a comforting treat you’ll want to bake again and again.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this recipe to create that perfect cookie bite. Each plays a key role in flavor, texture, or appearance, so using good quality items will truly elevate your results.
- Quick oats: Provides chewy texture and wholesome goodness to every cookie.
- Whole wheat flour: Adds a nutty flavor and heartier crumb than all-purpose flour.
- Baking powder: Helps the cookies rise just enough for a tender bite without puffing up too much.
- Cinnamon: Brings a warm spice that complements the sweetness spectacularly.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Butter: Melted and cooled for richness and that classic cookie mouthfeel.
- Vanilla extract: Adds aromatic depth that rounds out the cookie’s flavor.
- Egg: Binds ingredients together and contributes to the soft yet sturdy texture.
- Honey: Natural sweetener that keeps the cookies moist and tender.
- Dark chocolate chips: The star ingredient that delivers melty, bittersweet pops in every bite.
How to Make Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare Pan
To start on the right foot, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a Silpat to prevent sticking and promote even baking — it makes cleanup a breeze too!
Step 2: Prepare Mixing Bowls
Organize your workspace by grabbing two medium bowls: one for dry ingredients and one for wet. Keeping them separate at first helps you mix everything evenly and avoid overworking the dough.
Step 3: Mix Dry Ingredients
Whisk together the quick oats, whole wheat flour, baking powder, cinnamon, and kosher salt in one bowl. This step ensures the leavening and spices are evenly distributed so every cookie bakes up beautifully.
Step 4: Mix Wet Ingredients
In the second bowl, melt the butter gently and allow it to cool slightly—some lumps are okay. Whisk in the vanilla, then add the egg and combine well. Finally, stir in the honey until the mixture is smooth and glossy.
Step 5: Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet and stir gently with a wooden spoon until just combined. Be careful not to overmix here; you want the dough tender, not tough, for that perfect cookie texture.
Step 6: Prepare Chocolate Chips
Set aside about half the chocolate chips. Roughly chop the rest and fold them into the dough. This trick spreads the chocolate flavor throughout each cookie rather than clumping it all in one spot.
Step 7: Chill the Dough
Cover and refrigerate your cookie dough for 30 minutes, or freeze it for 15 if you’re in a hurry. This chilling step is crucial—it helps the cookies hold their shape instead of spreading too thin during baking.
Step 8: Shape Cookies
Using your hands, form the dough into 15 balls (or 12 for larger cookies). Arrange them on the lined baking sheet about 2 inches apart for plenty of room to bake evenly.
Step 9: Bake to Perfection
Bake for 12 to 13 minutes, watching closely until the edges begin to brown slightly but the centers still look soft. This timing delivers cookies that are chewy and luscious rather than dry and crumbly.
Step 10: Finish and Cool
Right after removing the cookies from the oven, gently press the reserved chocolate chips onto the tops for a pretty, bakery-style presentation. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack to cool completely.
How to Serve Oatmeal Chocolate Chip Cookies Recipe
Garnishes
To add a little flair, dust your cookies with a light sprinkle of powdered sugar or sea salt flakes right before serving. The contrast from a touch of salt really elevates the dark chocolate’s richness and adds a delightful crunch.
Side Dishes
Oatmeal Chocolate Chip Cookies pair wonderfully with a tall glass of cold milk, a frothy cappuccino, or even a scoop of vanilla ice cream for an indulgent dessert twist. The creamy beverages and cold treats complement the cookies’ warmth and texture expertly.
Creative Ways to Present
Try sandwiching two cookies with cream cheese frosting or peanut butter filling for an irresistible cookie sandwich. Alternatively, crumble warmed cookies over yogurt or oatmeal for a lovely texture contrast and a burst of chocolate goodness morning or night.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature. They will maintain their soft, chewy texture for up to one week, perfect for enjoying a sweet treat during the week.
Freezing
If you want to save time later, freeze unbaked cookie dough balls on a tray until firm and then transfer them to a freezer bag. You can also freeze baked cookies separated by parchment paper. Both methods keep your cookies delicious for up to 3 months.
Reheating
To bring back that just-baked warmth and gooey chocolate experience, pop your cookies in the microwave for 15 to 20 seconds or heat them briefly in a 300°F oven for about 5 minutes. Trust me, it’s like magic all over again.
FAQs
Can I use old-fashioned oats instead of quick oats?
Absolutely! Using old-fashioned oats will give your cookies a heartier, chewier texture. Just be sure to chop them slightly if you prefer a softer bite.
Is honey necessary in this recipe?
Honey serves as a natural sweetener that also adds moisture, making your cookies tender. You can substitute with maple syrup or agave nectar, though the taste will vary slightly.
Why is chilling the dough important?
Chilling helps the fats solidify, which means the cookies spread less and bake up thicker and chewier. It also deepens the flavors, so don’t skip this step if you have time.
Can I make these cookies gluten-free?
Yes, by replacing whole wheat flour with a gluten-free baking blend, you can make this recipe gluten-free. Make sure your oats are certified gluten-free too!
How do I get my cookies to be softer or crispier?
For softer cookies, slightly underbake them and store in an airtight container with a slice of bread to maintain moisture. For crispier cookies, bake a minute or two longer and let them cool completely on a wire rack.
Final Thoughts
This beloved Oatmeal Chocolate Chip Cookies Recipe truly brings comfort and joy in every bite. It’s simple enough for everyday baking yet special enough to impress friends and family. So, roll up your sleeves, gather your ingredients, and treat yourself to a batch that will disappear in no time — you’re going to love how these cookies make every day a little sweeter.
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: Low Fat
Description
This Oatmeal Chocolate Chip Cookie recipe is a wholesome and delicious twist on classic cookies, incorporating whole wheat flour and quick oats for added fiber and texture. Sweetened naturally with honey and studded with dark chocolate chips, these cookies offer a perfectly chewy bite with a hint of cinnamon warmth. Ideal for a nutritious snack or dessert, they’re easy to prepare and bake to a golden perfection.
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 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
- Do not overmix the dough to keep cookies tender and chewy.
- Chilling the dough helps the cookies keep their shape and improves texture.
- Adjust the chocolate chip quantity based on your preference.
- Use parchment paper or a silpat to prevent sticking and easy cleanup.
- Monitor baking time closely to avoid overbaking, ensuring chewier cookies.
