Ah, cookies! Who can resist them, right? Today, we’re diving into the world of Oatmeal Chocolate Chip Cookies—a delightful mix of chewiness and sweetness that’ll make your taste buds do a happy dance. No fancy ingredients or tricky techniques here, just pure cookie goodness! 🍪
Why Make This Recipe
Besides being utterly delicious, these cookies pack a punch of nutritional benefits thanks to oats. They’re not just dessert; they’re a wholesome treat! Perfect for breakfast (yes, you heard that right) or an afternoon snack. And can we chat about the chocolate? It’s like a little hug in every bite. Plus, they’re super easy to whip up. Who can say no to that?
How to Make Oatmeal Chocolate Chip Cookie Recipe
Making these cookies is as easy as pie (or should I say, cookies?). You’ll find yourself looking like a pro baker in no time!
- Preheat that oven to 325°F (because warm cookies are the best cookies).
- Gather your bowls—two medium ones to be precise.
- Mix the dry ingredients in one: oats, flour, baking powder, cinnamon, and salt.
- Melt the butter in the other bowl. A few lumps are okay; we’re not here to start a butter melting competition.
- Whisk in the vanilla, then the egg, and then the honey. Yes, honey is your friend here!
- Combine the dry and wet ingredients. Just stir until they mingle nicely—no need to overdo it.
- Chop up half of the chocolate chips and fold them in (this is where the magic happens).
- Chill the dough in the fridge for about 30 minutes. Patience is a virtue!
- Shape the dough into roughly 12 to 15 cookies, depending on how generous you feel.
- Bake for 12-13 minutes until the edges are slightly golden.
- Press those remaining chocolate chips on top as soon as they come out of the oven—because more chocolate is always better.
- Cool them on the pan for a bit and enjoy with a nice glass of milk! 🥛
Ingredients
You’ll need:
- 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)
- 2 tablespoons butter (melted and cooled)
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup honey
- 1/2 cup to 3/4 cup dark chocolate chips (divided)
Directions
- Preheat oven to 325°F. Line a baking sheet with parchment or silpat.
- Prepare two bowls: one for dry ingredients, one for wet.
- In one bowl, whisk oats, flour, baking powder, cinnamon, and salt together.
- In the other bowl, melt the butter and let it cool.
- Add vanilla, egg, and honey, whisking until blended.
- Combine the wet and dry ingredients. Stir just until mixed.
- Chop half the chocolate chips and fold them in.
- Refrigerate the dough for about 30 minutes or freeze for 15 minutes.
- Shape into around 15 cookies and place on the baking sheet, leaving space.
- Bake for 12-13 minutes until edges are brown.
- Press remaining chocolate chips into cookies right out of the oven.
- Let cool for a few minutes before transferring to a rack.
How to Serve Oatmeal Chocolate Chip Cookie Recipe
Serve these beauties warm for that gooey chocolate experience. A scoop of ice cream on top? Now we’re talking! You can even pack them up nicely and give them as a gift—or just keep them all for yourself (no judgment here!). 🍦
How to Store Oatmeal Chocolate Chip Cookie Recipe
Store these cookies in an airtight container at room temperature for about a week (if they last that long). For longer storage, you can pop them in the freezer—just make sure to wrap them well so they don’t get freezer burn.
Tips to Make Oatmeal Chocolate Chip Cookie Recipe
- Don’t skip the chilling step; it helps the cookies hold their shape!
- If you like it sweet, feel free to add more honey or chocolate chips.
- Use old-fashioned oats if you prefer a chewier texture.
- Experiment with adding nuts or dried fruits for a twist—get creative!
Variation
Feeling adventurous? Try substituting half the honey with peanut butter for a nutty flavor, or swap in some white chocolate chips for a sweeter treat. You can even throw in some shredded coconut if you’re feeling tropical! 🍍
FAQs
Can I use regular oats instead of quick oats?
Sure! Just note that regular oats may yield a chewier cookie, which could be equally delightful.
How can I make these cookies gluten-free?
Use a gluten-free flour blend instead of whole wheat flour. Easy peasy!
What if I don’t have honey?
You can substitute it with maple syrup or even brown sugar in a pinch. Just adjust the wet ingredients accordingly.
Go ahead and make these delicious cookies—your future self will thank you! 😊
Oatmeal Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment or silicone mat.
- Prepare two bowls: one for dry ingredients and one for wet.
- In the first bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
- In the second bowl, melt the butter and let it cool.
- Add vanilla, egg, and honey to the melted butter, whisking until blended.
- Combine the wet and dry ingredients. Stir just until mixed.
- Chop half of the chocolate chips and fold them into the mixture.
- Refrigerate the dough for about 30 minutes or freeze for 15 minutes.
- Shape into around 15 cookies and place on the prepared baking sheet, leaving space between each.
- Bake for 12-13 minutes until the edges are golden brown.
- Press remaining chocolate chips into the cookies immediately after removing from oven.
- Let cool for a few minutes before transferring to a wire rack.