Oatmeal Chocolate Chip Cookies
These are the best oatmeal chocolate chip cookies you will ever eat. Soft, chewy, sweet and packed with chocolate chips. The perfect oatmeal cookie is the base for this yummy recipe. Made with oats, butter, honey, sugar, and just the right amount of cinnamon, you will add this to your list of family favorites.
This is a take on our favorite blueberry cookies, but the chocolate chip version.
My, oh my, they are good. Can’t stop at one, good. Need to give them to all your friends so you don’t eat every single one by yourself, good.
Maybe that’s just me and my lack of will power?
Anyway, you need this recipe in your back pocket. This oatmeal chocolate chip cookie recipe will work for every holiday, sad day, or backyard BBQ.
Why you will love these Oatmeal Chocolate Chip Cookies:
These are one of the best cookies I’ve ever tasted. They have a perfect balance of sweetness, spice, and chewiness from the oats.
Can be made gluten free. They are easily adapted to gluten free. Use a gluten free, one-to-one flour. I personally use Bob’s Redmill One-To-One Flour. For those with celiac, make sure to use certified, gluten free oats. My daughter cannot tolerate unfermented, glutenous grains, so I typically make these gluten free oatmeal chocolate chip cookies so we all can enjoy them.
Super chewy. This recipe has more oats than your “typical” oatmeal cookie recipe, giving it a scrumptious chew factor.
Loaded with chocolate chips. Can you get any better than lots of chocolate? I think not.
Slightly healthier recipe. They include more oats and less white flour than your average cookie. Plus, if you use coconut sugar, it is less refined than regular sugar.
Tips For Making This Recipe
- The cookies need to cool completely on the baking pan before removing to give them time to set up.
- Coconut sugar, in my opinion, is the best way to make these cookies. They are softer and sweeter. If you use cane sugar, the cookie will be firmer and not quite as sweet. Still delicious.
- Want it extra chocolatey? Add a 1/2 cup more chocolate chips. Or choose mini chocolate chips.
- If you like nuts in your cookies, add walnuts or pecans for some added crunch.
- Use a cookie scoop to get perfectly round and even cookies.
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Tools you may need:
Dry measuring cup
Measuring spoons
Silicone spatula
Baking sheets – I like these stainless steel ones
Parchment paper
Ingredients For Chewy Oatmeal Chocolate Chip Cookies:
Butter – Preferably unsalted butter.
Coconut sugar – This makes them really sweet and delicious. If you don’t have coconut sugar, no biggie, just substitute for regular sugar.
Honey – This adds moisture and a hint of sweetness. Maple syrup can also be substituted.
Egg – Acts as a binder and adds chewiness.
All-purpose flour or gluten free 1-to-1 flour. This recipe can go gluten free really easy. My husband is thankful for that.
Quick oats – I love the chewiness quick oats adds. Feel free to use a different type of oat like rolled. Just stay away from steel cut. Not good in cookies.
Vanilla extract – Homemade or store-bought.
Leaveners – Baking powder and baking soda. This gives the cookies that little bit of rise to make them nice and chewy.
Salt – Brings out all the flavors and enhances the sweetness. Don’t skip it.
Cinnamon
Chocolate chips – I like using semi sweet or milk.
How To Make Oatmeal Chocolate Chip Cookies:
Preheat oven to 350. In a stand mixer bowl, add softened butter and coconut sugar.
Cream the butter and sugar together and add the honey to the butter sugar mixture. Whip until nice and fluffy, about three to five minutes.
While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed. Set aside.
Add eggs and vanilla extract to the wet ingredients and combine on low speed.
Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
Add chocolate chips and stir.
Scoop dough onto a parchment-lined baking sheet. I highly recommend a cookie scoop to make perfectly round.
Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
Allow the cookies to cool on the pan completely before eating.
FAQ:
Can these oatmeal cookies be made gluten free?
Yes! Swap out the flour for gluten free one-to-one flour. The texture is a little different.
We usually make this recipe gluten free for my daughter who doesn’t tolerate unfermented grains. Find my sourdough chocolate chip cookies here.
If you have celiac disease, I would recommend also using certified, gluten free oats.
Can you use quick oats for cookies?
I prefer using quick oats for these cookies, but you can also use rolled oats.
Should you chill oatmeal cookie dough?
While you could stick this recipe in the fridge for up to three days before baking, you do not need to chill it before baking. They work perfect without chilling.
Are oatmeal cookies healthier than sugar cookies?
Oatmeal cookies tend to have more fiber and nutrients compared to sugar cookies due to the oatmeal content. This makes them a slightly healthier option.
They are still high in sugar though.
What is the secret to chewy cookies?
My favorite secret to chewy cookies: baking the dough in balls rather than flattening out the dough.
Why do my oatmeal cookies get hard?
Hard cookies are most likely a result of over-mixing the dough. For things like cookies you don’t want to develop the gluten protein very much and over-mixing develops these strains, thus producing a tough cookie.
How to store:
Place in an air-tight container. They will stay good for a week or so at room temperature, or place them in the freezer for up to three months.
Find More Delicious Dessert Recipes:
- Lace Cookies With Pumpkin Spice
- Sourdough Banana Bread
- Sourdough Chocolate Chip Cookies
- Homemade Gluten Free Blueberry Pie
- Blackberry Brownie Mug Cake
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Ingredients
- 1/2 cup butter softened
- 1 cup coconut sugar or regular sugar
- 1 tbs honey
- 1 large egg
- 1 cup all purpose flour or gluten free 1-to-1 flour
- 2 cups quick oats
- 1.5 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup chocolate chips
Instructions
- Preheat oven to 350.
- In a stand mixer bowl, add softened butter and coconut sugar. Cream together using the paddle attachment.
- When the butter is starting to break into clumps with the sugar, add the honey and whip until nice and fluffy, about three to five minutes.
- While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed. Set aside.
- Add eggs and vanilla extract to the wet ingredients and combine on low speed.
- Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
- Fold in chocolate chips.
- Scoop dough onto a parchment-lined baking sheet.Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
- Allow the cookies to cool on the pan completely before eating.
Oatmeal is one of more easy to make food with more healthy also….and this cookies looks an amazing & sound more delicious….Thanks for sharing….!
What an amazing cookies Amy….this looks soo yummy & more delicious with more easy to make as well…can’t wait to try ti…Thanks for sharing a beautiful cookies…..!
Made these and they are awesome!
So glad you enjoyed them!
Made your recipe as a postpartum treat for my wife. She keeps asking for more!
That is wonderful! What a kind thing to do!