Description
This delicious Oatmeal Chocolate Chip Cookie recipe combines wholesome quick oats and whole wheat flour with rich dark chocolate chips for a healthier twist on a classic treat. These soft and chewy cookies are naturally sweetened with honey and spiced with cinnamon, making them perfect for a satisfying snack or dessert.
Ingredients
Scale
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 cup 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
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and to promote even baking.
- Chilling the dough is important to help cookies keep their shape during baking.
- Adjust the size of the cookie dough balls depending on whether you want more smaller cookies or fewer larger ones.
- For chewier cookies, do not overbake; watch the edges closely as baking times may vary by oven.
- Dark chocolate chips can be substituted with semi-sweet or milk chocolate depending on preference.
