Description
Deliciously soft and chewy oatmeal chocolate chip cookies made with whole wheat flour and sweetened naturally with honey. These cookies have a perfect balance of cinnamon spice and rich dark chocolate chunks, making them a wholesome treat perfect for any time of the day.
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
- 1/2 cup to 3/4 cup dark chocolate chips (divided)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper or a silpat for easy cleanup and nonstick baking.
- Prepare Bowls: Get two medium-sized bowls ready—one for your dry ingredients and one for your wet ingredients to keep things organized.
- Mix Dry Ingredients: In one bowl, whisk together the quick oats, whole wheat flour, baking powder, cinnamon, and kosher salt to combine all dry components evenly.
- Melt Butter: Melt the butter in the second bowl. It’s okay if the butter isn’t completely melted and still has a few lumps. Let it cool slightly before proceeding.
- Combine Wet Ingredients: To the melted butter, whisk in the vanilla extract followed by the egg, then add the honey and mix well until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently with a wooden spoon until just combined—avoid overmixing to keep cookies tender.
- Add Chocolate: Reserve about half of the chocolate chips. Roughly chop the remaining chips with a sharp knife and fold them into the cookie dough to distribute chunks throughout.
- Chill Dough: Refrigerate the dough for about 30 minutes or, if short on time, freeze it for 15 minutes to firm it up for easier shaping.
- Shape Cookies: Using your hands, shape the dough into roughly 12 to 15 cookies depending on your preferred size and dough consumption habits.
- Arrange on Baking Sheet: Place the cookies about 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 12-13 minutes until the edges start to turn golden brown but centers remain soft.
- Add Chocolate Toppings: Immediately after removing from the oven, press the reserved chocolate chips into the tops of the warm cookies to give an extra melty chocolate touch.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve your delicious oatmeal chocolate chip cookies with a glass of milk for the perfect treat!
Notes
- Do not overmix the dough to maintain tender, chewy cookies.
- Chilling the dough helps control spreading and enhances flavor.
- Use dark chocolate chips for a rich, slightly bitter contrast to the sweet honey and cinnamon.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing dough balls allows for fresh cookies anytime; bake directly from frozen, adding a minute or two to baking time.
