Can I use old-fashioned rolled oats instead of quick oats?

Absolutely! Old-fashioned oats will give your cookies a more textured, heartier feel. If you prefer a smoother cookie, pulse old-fashioned oats in a food processor a few times to break them down slightly before using.

Is there a way to make these cookies vegan?

Yes! Replace the butter with coconut oil, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and ensure your chocolate chips are dairy-free. The cookies will have a slightly different texture but will still be delicious.

Can I substitute the honey with another sweetener?

Maple syrup works beautifully as a one-to-one substitute for honey. If you prefer using granulated sweeteners, try coconut sugar or brown sugar, but you may need to add a tablespoon of milk to make up for the lost moisture.

Why did my cookies spread too much during baking?

This usually happens if the dough wasn't chilled enough or if your oven temperature is too low. Make sure to chill the dough as directed and check your oven temperature with an oven thermometer. Also, avoid greasing your baking sheet – the parchment paper provides just the right surface.

Oatmeal Chocolate Chip Cookie Recipe

Name: Oatmeal Chocolate Chip Cookie Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
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); 2 tablespoons butter, melted and cooled; 1 teaspoon vanilla; 1 large egg; 1/2 cup honey; 1/2 cup to 3/4 cup dark chocolate chips, divided

Description

Chewy and wholesome oatmeal chocolate chip cookies made with quick oats, whole wheat flour, honey, and dark chocolate chips. These cookies are a healthier twist on the classic favorite with simple ingredients and no refined sugar, making them a delicious snack or dessert the whole family will love.

Ingredients

Units Scale

Main 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)
2 tablespoons butter, melted and cooled
1 teaspoon vanilla
1 large egg
1/2 cup honey
1/2 cup to 3/4 cup dark chocolate chips, divided

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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

If you prefer sweeter cookies, use the full 3/4 cup of chocolate chips.
The dough can be refrigerated for up to 2 days or frozen for longer storage; shape before baking for best results.
Feel free to add chopped nuts or dried fruit for additional texture and flavor.
Letting the butter cool slightly after melting prevents curdling when the egg is added.
Use a silpat or parchment paper for easy cleanup.

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 9g
Sodium: 82mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 2g
Cholesterol: 18mg