These oatmeal chocolate chip cookies are a healthier yet still crazy delicious version of your favorite classic cookies, slightly crispy on the outside but oh so chewy on the inside. This is a cookie recipe you don’t want to miss!
A cookie recipe that has been in the making for months! These Oatmeal Chocolate Chip cookies are so insanely delicious that nobody will believe you when you tell them they are slightly healthier than the traditional version. True story!
Oat flour and coconut sugar are the new stand in’s for white refined sugar and white flour and they can certainly do the job just as well as their less healthier counterparts. Now, there is still a little bit of white flour in these cookies but much less. Plus the addition of oat flour adds in some protein and fiber so it’s really a win win situation.
I am absolutely in love with these cookies and you will be too.
One of the best parts of this recipe is that you really don’t need to chill the dough.
I tried it chilled and un-chilled because every cookie recipe I pondered over all said the same thing, “chill your dough so it doesn’t spread”. Um, I chilled my dough it spread when I baked it. I then didn’t chill my dough and the cookies came out perfect. Maybe it is just the science of this recipe that requires no chilling time so I will take it!
Before I get into how I made these crazy good cookies, let me let you in on a few key tips for making the perfect oatmeal chocolate chip cookies.
TIPS FOR MAKING PERFECT OATMEAL CHOCOLATE CHIP COOKIES
- Use room temperature butter and eggs. TRUST ME! This makes all the difference in the world! If you think you can skip this step and still get perfectly crispy and chewy cookies than you are wrong. Sorry, I know. It can be a little annoying to have to wait to get your eggs and butter to room temp, but just plan ahead and leave them out on the counter for a little while before you make these. You will be oh so grateful!
- Good quality chocolate chips are a MUST! I only bake with Ghirardelli Chocolate Chips. I am not promoting them, I just think these are the best!
- Roll the cookie dough into the same size balls if you can. I used a food scale to measure them just to make sure. A little tedious maybe but they looked much prettier and cooked at the same time so well worth the effort I think. You also want to make the balls more higher then rounder. This allows the cookies to become perfectly round when baked.
- Bake the cookies at 350 degrees F. I have found this to be the perfect temperature that results in crispy yet chewy cookies.
- Let the cookies cool before eating or transferring them to a baking rack. I know its hard but they need to cool. Cooling allows the cookies to condense down a little and get even crispier edges. It’s pretty amazing!
Now that, that is out of the way, onto the good stuff…
HOW TO MAKE HEALTHY CHEWY OATMEAL CHOCOLATE CHIP COOKIES
- Cream the butter and sugar together then add in the eggs and vanilla. Typical first step of any cookie recipe.
- Mix up the dry ingredients, except the oats and chocolate chips, in a separate bowl and slowly add that mixture to the butter and sugar. Mix well until it forms a nice smooth batter.
- Fold in the oats.
- Fold in the chocolate chips and walnuts.
- Roll the dough into even size balls. I measured mine to about 1.7 ounces and they were the perfect size.
- Bake for 12-14 minutes until they look slightly undercooked but the edges are starting to turn brown.
- Leave the cookies on the pan and place the pan on a cooling rack. After a few minutes of cooling, press some more chocolate chips into the top of each cookie and sprinkle each with a little sea salt. This makes the cookies look and taste just like bakery style cookies and makes you look like an all-star baker!
- Let them cool for at least 30 minutes before eating.
How long do you bake cookies?
This really depends on the recipe you are using, the type of cookie you are making and the desired result. For this recipe, if you bake the cookies for 12-14 minutes then they come out with perfectly crispy edges and an irresistible chewy center. For crispier cookies with a less chewy center, you would want to bake them for a minute or two longer. But remember to ALWAYS let them cool after baking.
How to store homemade cookies
- These cookies are best if eaten warm but you can store them in an airtight container for up to three days and they are still delicious!
- You can also freeze these cookies. Let them cool completely, layer them in between parchment paper in a freezer-friendly container and store them in the freezer for up to a month. When ready to eat, just defrost on the counter for 7-10 minutes.
- Can you make these dairy free? I did attempt to sub the regular butter with vegan butter and flax egg in place of the eggs but it was kind of a fail. These dairy-free chocolate chip cookies are the best ones I have tried.
- Make these gluten-free. You can replace the white flour with all purpose gluten free flour or more oat flour. The cookies will come out slightly less chewy but are still super delicious!
- Add other types of nuts or chocolate chips. Don’t like walnuts? You could also use chopped pecans or even pistachios. White chocolate chips would also work if you don’t have chocolate chips on hand.
I hope you love this recipe as much as my family and I did! Please leave a comment and rating below and let me know how they turned out!
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup packed brown sugar
- ½ cup packed dark coconut sugar
- 2 eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 cups old fashioned oats
- 1 cup chocolate chips plus more for topping
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Cream the butter and sugars together then add in the eggs and vanilla and mix until fully combined.
- In a separate bowl mix up the flours, baking soda, cornstarch, cinnamon and salt.
- Slowly add the flour mixture to the wet ingredients. Mix until fully incorporated but make sure not to over-mix.
- Fold in oats, chocolate chips then the walnuts.
- Roll out the dough into even size balls. I made mine about 1.7 ounces each and made them a little higher rather than wider. This recipe makes about 12-15 cookies.
- Place the cookie dough balls about 2 inches apart on the baking sheet and bake for 12-14 minutes until the edges are starting to get crispy and the middle still looks slightly undercooked. Note: If you are making the cookies in batches then cover the remaining dough and put it in the fridge while you are waiting on the rest of the cookies to bake. This will help ensure the batter doesn't spread when you make the rest of the cookies.
- Once the cookies are done baking remove them from the oven. Leave them on the pan to cool for at least 30 minutes. After a few minutes, press a few more chocolate chips into the top of each and sprinkle each cookie with a little sea salt. This will make the cookies look a little fancier and make you look like a baking superstar!
Serve warm with a nice cold glass of milk and enjoy!
- You can store these cookies in an airtight container for up to 3 days or freeze them in a freezer-friendly container layered in between parchment paper for up to a month.
Make these gluten-free. You can replace the white flour with all purpose gluten free flour or more oat flour. The cookies will come out slightly less chewy but are still super delicious!
Add other types of nuts or chocolate chips. Don't like walnuts? You could also use chopped pecans or even pistachios. White chocolate chips would also work if you don't have chocolate chips on hand.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 158 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 27mg Sodium: 123mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 3g Sugar: 28g Sugar Alcohols: 0g Protein: 5g