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Oatmeal Chocolate Chip Cookies

Deliciously chewy Oatmeal Chocolate Chip Cookies that are easy to make and perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup quick oats
  • 3/4 cup whole wheat flour (spooned and leveled)
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon kosher salt (scant)
Wet Ingredients
  • 2 tablespoons butter (melted and cooled)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup honey
Chocolate Chips
  • 1/2 to 3/4 cup dark chocolate chips (divided) Chop half for mixing in, reserve half for topping.

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment or silicone mat.
  2. Prepare two bowls: one for dry ingredients and one for wet.
  3. In the first bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
  4. In the second bowl, melt the butter and let it cool.
  5. Add vanilla, egg, and honey to the melted butter, whisking until blended.
  6. Combine the wet and dry ingredients. Stir just until mixed.
  7. Chop half of the chocolate chips and fold them into the mixture.
  8. Refrigerate the dough for about 30 minutes or freeze for 15 minutes.
  9. Shape into around 15 cookies and place on the prepared baking sheet, leaving space between each.
Baking
  1. Bake for 12-13 minutes until the edges are golden brown.
  2. Press remaining chocolate chips into the cookies immediately after removing from oven.
  3. Let cool for a few minutes before transferring to a wire rack.

Notes

Serve warm for the best gooey chocolate experience. Can add ice cream on top or gift them. Store in an airtight container for about a week or freeze for longer storage.