Description
Delight in these chewy and wholesome oatmeal chocolate chip cookies made with whole wheat flour, quick oats, and rich dark chocolate chips. Perfectly spiced with cinnamon and naturally sweetened with honey, they offer a healthier twist on a classic favorite. These cookies are easy to prepare, baked to golden perfection, and ideal for a comforting 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 ensure the cookies don’t stick and bake evenly.
- Prepare Mixing Bowls: Set up two medium-sized bowls to separate dry and wet ingredients for efficient mixing.
- Mix Dry Ingredients: In one bowl, whisk together the quick oats, whole wheat flour, baking powder, cinnamon, and salt until well combined.
- Mix Wet Ingredients: In the second bowl, melt the butter until soft but still slightly lumpy, then let it cool. Whisk in vanilla extract, egg, and honey until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet and stir gently with a wooden spoon until just combined to maintain cookie tenderness.
- Prepare Chocolate Chips: Reserve about half of the chocolate chips for topping. Roughly chop the remaining half and fold them evenly into the dough.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes or freeze for 15 minutes to help the cookies hold their shape during baking.
- Shape Cookies: Form the dough into 12 to 15 balls depending on desired cookie size, spacing them about 2 inches apart on the baking sheet.
- Bake: Bake in the preheated oven for 12 to 13 minutes, watching for light browning around the edges to achieve a chewy texture.
- Finish and Cool: Remove from the oven and immediately press the reserved chocolate chips on top of each warm cookie for a visually appealing finish. Allow cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
Notes
- Using whole wheat flour adds a nutty flavor and extra fiber.
- Chilling the dough is essential to prevent cookies from spreading too much.
- Adjust chocolate chip amount to preference between 1/2 cup and 3/4 cup.
- Do not overmix the batter to keep the cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, avoid baking longer than recommended.
