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freshly baked oatmeal chocolate chip cookies on parchment paper

Chocolate Chip Oatmeal Cookies

Author Amy


  • 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


  • 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.