Everyday Easy Oatmeal Chocolate Chip Cookies Recipe
An easy oatmeal chocolate chip cookies recipe full of whole grains for everyday enjoyment. There's less sugar and butter in them, so they're on the healthy side without losing out on those best oatmeal cookie flavors everyone loves!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
- 1 1/4 cups whole wheat flour
- 1 cup old-fashioned rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup chopped dark chocolate
- 1/2 cup chopped walnuts
In a medium bowl, combine the whole wheat flour, oats, baking soda and salt until well mixed.
In a large separate bowl cream the butter with a mixer until it starts forming little peaks. You can also do this by hand if you don't have a mixer, it just takes a little longer.
Once the butter is creamy, add the sugar and mix it for 2-3 minutes or until it is really well incorporated. Add the egg and continue mixing until it's well incorporated, but don't overmix. Add the vanilla and quickly mix it in completely.
Set the mixer aside and stir the dry ingredients into the egg mixture, using a silicone spatula or wooden spoon. Fold in the chocolate chips and walnuts.
Chill the cookie dough for 10-15 minutes while washing up and preheating the oven to 360°F. Line a cookie sheet with a silicone baking mat or parchment paper.
Remove the cookie dough from the fridge. Using a cookie scoop or tablespoon, scoop out the dough onto the lined cookie sheet, allowing some space between the cookies for spreading. You might need to bake them in two batches!
Bake the cookies in the preheated oven for 12-14 minutes or until they are starting to lightly brown and crisp up. Allow them to cool on the cookie sheet for a few minutes before placing them on a wire rack to cool down completely. Or eat them while they're warm ;)
I included the freezing time in the prep time.
If you bake these easy oatmeal chocolate chip cookies in two batches, allow the cookie sheet to cool down before placing new cookie dough on it. Or use a second one. The heat stored in the baking sheet will melt the butter to quickly, leading to the cookies spreading too much!