These chewy honey oatmeal chocolate chip cookies have the perfect chew in the center and just a slightly crispy edge. These are my favorite cookies, to date!
3cups(243g)rolled oatsnot quick cooking oats or instant oats
1cup(180g)semi-sweet chocolate chips
Instructions
Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, whisk together flours, salt, baking powder, nutmeg, and cinnamon. Set aside.
In the bowl of a stand mixer (or a large bowl using a hand mixer), cream together butter and sugars until light and fluffy. Add in the eggs, one at a time, and then the egg yolk. Once incorporated, add the honey and vanilla extract and beat until combined.
Gently add half the flour mixture to the bowl, beat until partially incorporated, then add the remaining flour mixture.
Add the rolled oats to the bowl and mix until incorporated. At this point, if you're using a hand mixer, it might be too thick for the beaters to beat all of it so you'll have to transfer to hand mixing with a wooden spoon or spatula.
Gently fold in the chocolate chips with a spatula.
Using a large cookie scoop (or 4 tbsp. of dough), place cookie dough onto prepared baking sheets and bake for 18-20 minutes. The cookies will look soft and undone, but remove them between 18-20 minutes. They continue to cook as they cool and you do not want these to be overcooked as they will be too hard and crispy with little to no chew.
Let cool on cookie sheet for 10 minutes then transfer to a wire cooling rack to cool completely.
Store in an airtight container for up to 5 days.
Notes
If you do not have whole wheat flour, you can use all all-purpose flour, meaning you would use 1 1/2 cups all-purpose flour.If you're using a smaller cookie scoop (less than 4 tbsp. of dough), then you'll need to cook these for less amount of time (20 minutes would definitely be way too long); I would check at 10-12 minutes, depending on the size of your cookie scoop.